Processing of Fruits and Vegetables

Khursheed Alam Khan, MTech, is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India. He has published more than 25 research papers in national and international journals as well as many conference papers. In addition to his research and teaching experience, he has worked at the national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise.Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books.Abhimannyu A. Kalne, MTech, is an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus, Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering, Bhopal, India.

“Contains information on the latest developments in the field. The authors have discussed in detail methods to preserve quality of food during processing operations, specifically during the newer food processing methods. The book also covers the application of pulsed light, UV radiations, and vacuum technology, among other food processing applications. Also the desirable and negative effects of different food processing methods have been discussed, which will be of interest to practitioners.”- Sanjaya K Dash, PhD, Professor and Head, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Odisha, India

• PART I: PROCESSING, ANTIOXIDANT/ ENZYME PROFILES OF FRUITS AND VEGETABLESMonica Premi and Khursheed Alam KhanEffects of Enzymes in Processing of Fruits and VegetablesSivashankari Manickam and Akash PareUse of Solar Energy in Processing of Fruits and VegetablesMahendrabhai Babulal Patel, Kamalchandra R. Trivedi, and Khursheed Alam KhanManufacturing of Jams, Jellies and Marmalades from Fruits and VegetablesTanya Luva Swer, Savita Rani, and Khalid BashirUltravoilet Light Treatment of Fresh Fruits and VegetablesBazilla Gayas, Beena Munaza, and Gagandeep Kaur SidhuApplication of Pulsed Light Technology in Processing of Fruits and VegetablesUmesh C. Lohani, Khan Chand, Navin C. Shahi, and Anupama SinghUse of Hurdle Technology in Processing of Fruits and VegetablesKiran Dabas and Khursheed Alam KhanUse of Vacuum Technology in Processing of Fruits and VegetablesChandrakala Ravichandran and Ashutosh UpadhyayExtraction Techniques of Color Pigments from Fruits and VegetablesDebabandya Mohapatra and Adinath KateNon-Destructive Methods for Size Determination of Fruits and VegetablesAjita TiwariRole of Artificial Sensors for Measurement of Physical, Biochemical Properties of Fruits and VegetablesAnwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra ShahiWaste Reduction Techniques in Fresh ProduceKumari S. Banga, Sunil Kumar, and Khursheed Alam KhanNegative Effects of Processing on Fruits and VegetablesTanya Luva Swer, Savita Rani, and Khalid BashirEffects of Processing on Vitamins in Fruits and VegetablesSingathirulan Balasubramanian, Abhimannyu Arun Kalne, and Khursheed Alam Khan