000			02843nam a22001817a 4500
999			_c19139 _d19139
003			OSt
005			20240613105443.0
008			230327b xxu||||| |||| 00| 0 eng d
020			_a97893802352202
041			_aENGLISH
082			_222nd _a635.04068 SHA
100			_aSharma, Satish Kumar
245			_aPostharvest Management and Processing of Fruits and Vagetables
260			_aNew Delhi _bNew India Publishing Agency _c2010
300			_aXV; 390p _b22cm
500			_aDescription: "The textbook, Postharvest Management and Processing of Fruits and Vegetables, has been composed in lucid and concise language to serve as a comprehensive guide for both educators and students. The book has been meticulously organized into four distinct sections. The first section, Part I, covers Postharvest Physiology, while the second section, Part II, delves into Management and Processing. The third section, Part III, explores Novel Technologies, and the final section, Part IV, presents a collection of Objective Questions. In addition to the aforementioned sections, the book also includes a brief introduction and foundational knowledge on contemporary topics such as extrusion, irradiation, ohmic heating, microwave processing, and dielectric heating, as well as pulsed electric fields, magnetic fields, pulsed light treatment, high-pressure processing, ultrasound, linear induction electron accelerator, minimal processing, hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP, and HACCP. Furthermore, the book also provides a collection of frequently asked objective questions that are pertinent to various competitive examinations. Overall, this book would be an invaluable resource for students, researchers, educators, and anyone with a keen interest in the subject matter." Contents: Part - I. Postharvest physiology. 01. Maturity and ripening 02. Insect Infestation and Losses in Storage 03. Quality management for fresh marketing 04. Storage of fruits and vegetables Part - II. Management and processing: 05. Packaging of fresh and processed food products 06. General principles and methods of food preservation 07. Tomato products 08. Pickles, fruit chutney and sauces 09. Jam, Jelly, marmalade and preserve 10. Canning of fruits and vegetables 11. Drying and dehydration 12. Low temperature preservation 13. Unfermented fruit beverages 14. Alcoholic beverages and vinegar 15. Enzymes, waste utilization and by products 16. Spoilage of fruits, vegetables and their products 17. Marketing and export of fresh and processed products 18. Planning of fruit and vegetable processing industry Part - III. Novel technologies: 19. Novel technologies in food preservation Part - IV. Objective questions: 20. Evaluate yourself.
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