Handbook of Food Preservation PDF
Preview Handbook of Food Preservation
Handbook of Food Preservation Handbook of Food Preservation Third Edition Edited by Mohammad Shafur Rahman CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2020 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works International Standard Book Number-13: 978-1-4987-4048-7 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication Dedicated to the late Saleha Khatun, Sabina Akhter, Rubaba Rahman, Aiyla Rahman Contents Acknowledgments ......................................................................................................................................................................xiii Editor .......................................................................................................................................................................................... xv List of Contributors ..................................................................................................................................................................xvii PART I Preservation of Fresh Food Products Chapter 1 Types of Foods and Food Products ......................................................................................................................... 3 Mohammad Shafur Rahman Chapter 2 Food Preservation: An Overview ............................................................................................................................7 Mohammad Shafur Rahman Chapter 3 Methods of Peeling Fruits and Vegetables ............................................................................................................ 19 Xuan Li Chapter 4 Postharvest Physiology of Fruits and Vegetables .................................................................................................. 25 V. K. Mishra and T. V. Gamage Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables ........................................................................... 45 V. K. Mishra and T. V. Gamage Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses............................................................................. 61 Ajit K. Mahapatra and Yubin Lan Chapter 7 Postharvest Handling of Grains and Pulses .......................................................................................................... 79 Ajit K. Mahapatra and Yubin Lan Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood ................................................................... 103 Umezuruike Linus Opara, Saud Musallam Al-Jufaili, and Mohammad Shafur Rahman Chapter 9 Postharvest Storage and Safety of Meat .............................................................................................................. 121 Isam T. Kadim, Quazi Mohd. Imranul Haq, Issa S. Al-Amri, Abdulaziz Y. Al-Kindi, and Amera K. Nasser Chapter 10 Broiler Meat Production and Postharvest Quality Parameters ............................................................................141 Isam T. Kadim, Issa S. Al-Amri, Abdulaziz Y. Al-Kindi, Msafri Mbaga, and Amera K. Nasser Chapter 11 Postharvest Handling of Milk ..............................................................................................................................161 Nejib Guizani and Zaher Al-Attabi Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs ............................................... 169 Mohammad Aboonajmi and Hamideh Faridi vii viii Contents PART II Preservation of Minimally Processed Foods Chapter 13 Minimal Processing of Fruit and Vegetables .......................................................................................................191 Conrad O. Perera Chapter 14 Preservation of Part-Baked Products .................................................................................................................. 207 Mehmet Murat Karaoglu Chapter 15 Hurdle Technology (Combined Methods) for Food Preservation: Theory and Basic Aspects ........................... 229 Lothar Leistner and Mohammad Shafur Rahman Chapter 16 Hurdle Technology (Combined Methods) for Food Preservation: Applications ................................................. 241 Lothar Leistner and Mohammad Shafur Rahman PART III Preservation Using Chemicals and Microbes Chapter 17 Fermentation as a Food Biopreservation Technique ........................................................................................... 261 Nejib Guizani, Ismail M. Al Bulushi, and Ann Mothershaw Chapter 18 Natural Antimicrobials for Food Preservation .................................................................................................... 283 Eddy J. Smid and Leon G. M. Gorris Chapter 19 Antioxidants in Food Preservation ...................................................................................................................... 299 Afaf Kamal-Eldin and Jan Pokorny Chapter 20 pH in Food Preservation ...................................................................................................................................... 323 Mohammad Shafur Rahman and Md Ramim Tanver Rahman Chapter 21 Nitrites in Food Preservation .............................................................................................................................. 333 Mohammad Shafur Rahman PART IV Preservation by Controlling Water, Structure, and Atmosphere Chapter 22 Modifed-Atmosphere Packaging of Produce ..................................................................................................... 349 Leon G. M. Gorris and Herman W. Peppelenbos Chapter 23 Glass Transition Concepts in Food Preservation ................................................................................................ 363 Mohammad Shafur Rahman Chapter 24 State Diagrams and Their Applications in Food Preservation............................................................................ 381 Mohammad Shafur Rahman Contents ix Chapter 25 Concentration Using Membranes ........................................................................................................................ 397 Shyam S. Sablani Chapter 26 Stickiness and Caking in Food Preservation .......................................................................................................413 Bhesh Bhandari and Thao M. Ho Chapter 27 Drying Methods Used in Food Preservation ....................................................................................................... 427 Mohammad Shafur Rahman and Conrad O. Perera Chapter 28 Quality Changes during Drying of Foods ........................................................................................................... 443 Mohammad Shafur Rahman and Conrad O. Perera Chapter 29 Smoking and Food Preservation ......................................................................................................................... 453 Mohammad Shafur Rahman and Kutaila Al-Farsi Chapter 30 Osmotic Dehydration of Foods ........................................................................................................................... 459 Mohammad Shafur Rahman Chapter 31 Fundamentals of Water Activity Concept ........................................................................................................... 473 Mohammad Shafur Rahman and Theodore P. Labuza Chapter 32 Water Activity and Food Preservation ................................................................................................................ 487 Mohammad Shafur Rahman and Theodore P. Labuza Chapter 33 Surface Treatments and Edible Coatings in Food Preservation .......................................................................... 507 Elizabeth A. Baldwin Chapter 34 Food and Bioactive Encapsulation ...................................................................................................................... 529 Fereidoon Shahidi, Priyatharini Ambigaipalan, Abrehem Abad, and Ronald B. Pegg PART V Preservation Using Heat and Energy Chapter 35 Pasteurization and Food Preservation ................................................................................................................. 599 M. N. Ramesh Chapter 36 Canning and Sterilization of Foods .................................................................................................................... 609 M. N. Ramesh Chapter 37 Cooking and Frying of Foods ............................................................................................................................. 637 M. N. Ramesh and Mohammed Al-Khusaibi Chapter 38 Extrusion Processing of Foods ............................................................................................................................ 647 Kasiviswanathan Muthukumarappan and Gabriela John Swamy
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