Minimally Processed Foods: Technologies for Safety, Quality, by Mohammed Wasim Siddiqui

By Mohammed Wasim Siddiqui

The security and efficacy of minimum nutrition processing is determined by using novel protection applied sciences. This ebook first examines what's intended by way of minimally processed meals, together with fresh-cut, cooked-chilled, and part-baked items. subsequent explored are the applied sciences or tips on how to produce caliber items by way of defense and meals, together with: safe to eat coating, usual preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), complicated packaging (active, antimicrobial, and transformed or managed atmosphere), and chosen non-thermal thoughts (high strain, pulsed electrical box, ultrasound, light). protection of meals is important to attaining a safe and secure worldwide nutrition provide with the specified sensory caliber. furthermore, the expanding customer call for for secure, ready-to-serve, ready-to-eat-and-cook items with minimum chemical preservatives has raised expectancies. despite the fact that, meals deemed minimally processed, corresponding to fresh-cut vegetables and fruit, cooked-chilled, and half-baked meals, are gentle items that desire specified care in training, processing, garage, and dealing with. therefore, new applied sciences to strengthen minimally processed meals have aggressively complex. Minimally Processed meals: applied sciences for protection, caliber, and comfort explores either the definition of minimally processed meals and the equipment and applied sciences used to accomplish the protection and dietary price shoppers demand.

About the Editors

Mohammed Wasim Siddiqui, Bihar Agricultural college, Sabour, Bhagalpur, India

Mohammad Shafiur Rahman, Sultan Qaboos collage, Al-khod, Oman

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Additional info for Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

Sample text

Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability criteria for thermal treatment, moisture content, and moisture-temperature structure control, respectively. The water activity and glass transition concepts are combined in the state diagram. Recently macro-micro region concept in the state diagram is proposed in order to handle the real challenges in combining different hurdles in food preservation. Finally the progress in microbial reaction, prediction models, molecular mobility, and guidelines from authorities are discussed in relation to the intelligent applications of hurdles.

Glass and metals are practically impermeable to gases and vapors, so these provide an efficient barrier against material exchange between the atmosphere inside the package and the outside environment. This virtually perfect barrier, desired for many durable food products, however, is often not needed or even negative for many of the products discussed below. polymers and paper are permeable to gases and vapors to various degrees, and their barrier properties certainly constitute the chief criterion in estimating their suitability to serve as packaging materials in a given application.

Broad moisture and temperature region), and (2) the states or phases of the material could be identified in each micro-region. A reference point could be identified where BET-monolayer line and glass line intersect and any location in the state diagram could be assessed in relation to the reference point. 5 P  rogress in Microbial Reaction in Relation to Hurdle Concept Hurdles are deliberately combined to improve the microbial and chemical stability, and the sensory quality of foods as well as their nutritional properties and economic cost.

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