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Taking a multidisciplinary approach, this work discusses the basic and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers' attitude and sensory perceptions. Chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products.
University of Lleida, Spain
The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends. Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables. Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables. Physiology of Fresh-Cut Fruits and Vegetables. Factors Affecting Sensory Quality of Fresh-Cut Produce. Nutritional and Health Aspects of Fresh-Cut Vegetables. Fruits and Vegetables for the Fresh-Cut Processing Industry. Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables. Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach. Use of Edible Coatings for Fresh-Cut Fruits and Vegetables. Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry. Process Design, Facility, and Equipment Requirements. Quality Assurance of Fresh-Cut Commodities. Future Trends in Fresh-Cut Fruit and Vegetable Processing. Index.
