Processing of Fruits and Vegetables

From Farm to Fork

Khursheed Alam Khan, Megh R. Goyal, Abhimannyu A Kalne, Khursheed Alam Khan, Megh R. Goyal, Abhimannyu A Kalne

• Publisher: Apple Academic Press
• Year: 2019
• ISBN:
  9780429013270
• Edition: 1
• Topic: Scienze biologiche
• Subtopic: Scienza generale

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more.

Divided into several sections, the volume covers:

• processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)

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• novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)

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• the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

FOREWORD 1 BY NAWAB ALI

Fruits and vegetables, also known as the elixir of life, are vital for human health as they are the major source of valuable vitamins, minerals, dietary fibers, and phytochemicals that make the human diet a balanced one and keep the body physically and mentally fit and fine. However, careful handling of horticultural produce is important to avoid bruises, cuts, scratches, and abrasion injuries. Harvesting at the right maturity, grading, and curing will increase the storability and marketing of fresh fruits and vegetables. Although the quality requirements of horticultural crops are generally the same for fresh consumption as for processing, standards for raw material quality for making processed products may be less stringent because the produce may ultimately be peeled, sliced, pureed, or even juiced. Some of the important factors for the raw materials are variety, maturity, and quality specifications.

Although it is desirable to consume horticultural products when they are fresh (that is, when their color, texture, flavor, and nutritional value are optimal), it is not generally possible for everyone to maintain gardens and/ or greenhouses that could supply a year-round desired variety of horticultural produce. Besides, many fruits and vegetables are seasonal and region specific and, therefore, cannot be produced and supplied around the year in a fresh form. Some horticultural crops are only produced during a short specific season, and once that time span is over, fresh produce is no longer available. In such a situation, it is suggested that people may consume seasonal and regional horticultural produce, as far as possible, to derive the maximum nutritional and economic benefits leading toward better health and living. However, for these and some other reasons, processing and later consumption of fruits and vegetables is often a preferred alternative to fresh consumption. Horticultural crops play an unique role in food and nutritional security of India and its economy. Horticulture, being a labor-intensive activity, provides more employment opportunities and remunerations. It also has a better export potential.

This book, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail the various aspects of fruits and vegetable processing, products, technology, sensors for physical and biochemical properties of fruits, vegetables, and their products, challenges and solutions of fruits- and vegetables-processing industry, and a few other related aspects, such as the effects of processing on nutritional contents and its bioavailability, economic utilization of bio-wastes, and processing by-products.

It is expected that the book would be useful to students, scientists, teachers, policymakers, research administrators, industry professionals, and all those who are involved in horticultural-based processed products and marketing and utilization. I take this opportunity to congratulate the editors of this much-needed book, especially for the students of food science, engineering, and technology.

Nawab Ali, PhD

Former Deputy Director General (Engineering) Indian Council of Agricultural Research (ICAR) House No.: SDX-40, Minal Residency, J.K. Road, Bhopal 462023, Madhya Pradesh, India

Phone: [phone]

Mobile: [phone]

E-mail: [email protected]

FOREWORD 2 BY PITAM CHANDRA

Fruits and vegetables constitute an essential component of diet to ensure the adequacy of human nutrition. We are fortunate that India today produces about 170 million tons of vegetables and 90 million tons of fruits. Considering the growth of the horticulture sector in the recent past, it is not difficult to realize that we would be reaching the level of nutritional adequacy expected from fruits and vegetables in very near future. The disturbing issues, however, are the extent of postharvest losses and very low levels of processing in the fruit and vegetable sector. India is losing about billion rupees (60.00 Rs. = 1.00 USD) worth of revenue annually due to postharvest losses. Further, value addition through processing would increase the revenue generation from the horticulture sector very significantly.

The agriculture and food processing segments of the Indian economy are alive to the twin issues of postharvest losses and food processing, and some important policy interventions have been made to improve the situation. Research and development activities are directed toward developing effective technologies to ensure additional farm income and enhancement of food processing. The importance of education and skill development could, however, not be underestimated to meet the targets. The acute shortage of skilled human resource in the country is a serious bottleneck in this endeavor. While the skill development programs need to be expanded, the relevant education and training literature need to be developed on different aspects of production and processing of fruits and vegetables.

It is in this background that efforts of editors to write this book on Processing of Fruits and Vegetables: From Farm to Fork are appreciated. It is important to realize that there could not be a single comprehensive book to do justice with the subject matter and to meet the aspirations of all the stakeholders. There is need for a whole range of publications instead. The present book is the result of long years of research and teaching experience of authors at the grass-root level. The organization of the contents is nonconventional; it is more oriented toward meeting the needs of skills. The editors have tried their best to be up to date in the treatment of subject matter.

I greatly appreciate the initiative and the efforts of my colleagues, Khursheed Alam Khan, Megh R. Goyal, and Abhimannyu A. Kalne to edit this book, and I hope that the book would be well received by students, teachers, and budding entrepreneurs.

Pitam Chandra, PhD

Former Assistant Director General (Process Engineering) at ICAR Former Director, ICAR—Central Institute of Agricultural Engineering, Bhopal; and now Professor (Food Engineering)

National Institute of Food Technology Entrepreneurship and Management (Deemed University) Plot No. 97, Sector 56

HSIIDC, Industrial Estate, Kundli, Sonipat 131028, India, Mobile: [phone]

E-mail: [email protected]

FOREWORD 3 BY N. C. PATEL

The issue of food wastage is central to India’s efforts in combating hunger and improving food security. While focus has been on improving production, reducing food supply chain losses remains a relatively unaddressed problem till very recently. It is hard to put a figure on how much food is lost and wasted in India due to lack of inadequate infrastructure; however, a 2011 report by a UN body, FAO, puts wastage in fruits and vegetables as high as 45% of produce (postharvest to distribution) for developing Asian countries including India.

Supply chain management plays an integral role in keeping business costs minimum and profitability as high as possible. Although India has many positives in the fruit and vegetable production and marketing sector, the country lacks an efficient supply chain for the distribution of fruits and vegetables. It has been found that 30–40% of fruits and vegetables are wasted due to postharvest losses, leading to low availability for consumers and the need for import. There is a lack of basic as well as specialized infrastructure including the modern technologies backed by relevant research. Also, there is a missing link between production, research systems, and consumers. Today, consumers expect protection from hazards occurring along the entire food chain. Providing adequate protection to the consumers by merely sampling and analyzing the final products is not possible; hence the emphasis is on introduction of preventive measures at all stages of the food production and distribution chain. This calls for a determined, innovative, inclusive, and participative approach from all the stakeholders that are involved in food chain, from farm to fork.

I am happy that the book Processing of Fruits and Vegetables: From Farm to Fork addressing the above-mentioned issues through technologies and research is being published. The book includes all the aspects of fruits and vegetables processing and highlights the novel processing technologies, enzyme profiles of fruits and vegetables, engineering interventions, and challenges faced by this sector along with solutions.

I am sure the book would be very useful not only to the students, faculty, and teachers concerned to this field but would also help food industry professionals for their respective academic, scientific, and professional pursuits. The compilation has a flow, with some chronological order with regards to the main topics and subtopics, which should help the readers in conceiving the essence of the overall focus of the book.

I congratulate the contributing authors for the much-needed compilation and wish them all success for reaching the stakeholders so as to bring in desired academic and professional interventions.

N. C. Patel, PhD

President—Indian Society of Agricultural Engineers (ISAE) and Vice Chancellor

Anand Agricultural University

Anand 388110, Gujarat, India

Phone:[phone] (office)

E-mail: [email protected]

PREFACE 1

Competent personnel in academia, research, and food industries in the field of fruits and vegetables processing are required in the coming decades of this century. To ensure food security and food safety in the future, there is an imperative need for abundant and reliable literature, which will be extremely helpful to students, researchers, and professional engaged in the fruits- and vegetables-processing industry. This book is a genuine endeavor toward the same, and an effort has been made to portray some of the very important advanced technologies used in the processing of fruits and vegetables.

This book consists of four main parts, namely, processing, antioxidant/ enzyme profiles of fruits and vegetables (role of antioxidants, enzymes role in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables); novel processing technologies: methods and applications (ultraviolet light, pulsed light technology, hurdle technology, and vacuum technology); engineering interventions in fruits and vegetables (nondestructive size determination methods and sensors for physical and biochemical properties); and challenges and solutions: the food industry outlook in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables.

I am highly thankful to the authors of the individual chapters for their sincere effort in writing the assigned book chapter. All the chapters impart the basics of the subject in addition to discussing the latest application of technology in improving the processing used in fruits and vegetables. This book will contribute effectively to ensuring the development of competent technical manpower to support academia, research, and industry.

I sincerely acknowledge the support received from my wife (Dr. Ruby Khan) and I am thankful to my son (Ariz Alam Khan) for giving me time to work at home after office hours. I am very thankful to my late father (Fateh Mohammed Khan), who always guided me in every aspect of life and am thankful to my mother (M. Nisha) for her true love and support.

I am grateful to all acquaintances, relatives, and colleagues who have faith in me and for the support I received from Rajmata Vijayaraje Scindia Agriculture University, Gwalior, India, specific...