Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2)

✍ Scribed by Seid Mahdi Jafari (editor)

• Publisher: Woodhead Publishing
• Year: 2021
• Tongue: English
• Leaves: 410
• Edition: 1
• Category: Library

✦ Synopsis

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.

Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

✦ Table of Contents

Front Cover
Postharvest and Postmortem Processing of Raw Food Materials
Copyright Page
Contents
List of contributors
Preface to the book series
Preface
1 Introduction to postharvest and postmortem technology
1.1 Introduction
1.2 Primary operations in postharvest processing
1.2.1 Cleaning
1.2.1.1 Wet cleaning methods
1.2.1.2 Dry cleaning methods
1.2.1.3 Physical inspection
1.2.2 Sorting
1.2.3 Grading
1.2.4 Peeling
1.2.5 Blanching
1.2.6 Sulfiting
1.3 Disintegration of raw agricultural crops
1.3.1 Disintegration with little changes in form
1.3.1.1 Husking
1.3.1.2 Shelling
1.3.1.3 Pitting
1.3.1.4 Coring
1.3.1.5 Snapping and destemming
1.3.2 Disintegration with considerable changes in form
1.3.2.1 Cutting/dicing
1.3.2.2 Crushing and grinding
1.3.2.3 Slaughtering
1.3.2.4 Shredding
1.3.2.5 Sheeting
1.3.2.6 Juice extraction
1.3.2.7 Homogenization
1.4 Postmortem processing operations
1.4.1 Processing and preparation of red meat carcasses
1.4.1.1 Preslaughter activities
1.4.1.2 Slaughter of animals
1.4.2 Processing and preparation of slaughtered poultry
1.4.2.1 Preslaughter activities for poultry processing
1.4.2.2 Poultry slaughter
1.4.3 Processing and preparation of fish
1.4.3.1 Preslaughter activities in fish
1.4.3.2 Slaughtering and postmortem processing of fish
1.4.4 Preservation of meats, poultry, and fish
1.5 Physiological metabolism of fruits and vegetables in postharvest stages
1.5.1 Physiological metabolism
1.5.1.1 Respiration
1.5.1.2 Ethylene production and response
1.5.1.3 Fruit ripening
1.5.1.4 Water loss
1.5.2 Factors influencing the physiological metabolism
1.5.2.1 Pathological factors
1.5.2.2 Environmental condition factor
1.6 Postmortem changes in meat
1.6.1 Phases of postmortem changes after slaughtering
1.6.1.1 Prerigor phase
1.6.1.2 Rigor-mortis phase
1.6.1.3 Postrigor phase
1.6.2 Physical and chemical changes after meat slaughtering
1.6.2.1 Changes in pH of meat
1.6.2.2 Changes in meat color
1.6.2.3 Changes in water holding capacity
1.7 Postmortem treatment of meat
1.7.1 Meat aging
1.7.2 Meat curing
1.7.3 Active/vacuum/modified atmosphere packaging
1.8 Concluding remarks
References
I. Primary operations in postharvest processing
2 Food-materials cleaning: Current trends and recent advances
2.1 Introduction
2.2 Raw food material cleaning methods
2.2.1 Soil and dirt cleaning
2.2.1.1 Mechanical washing
2.2.1.2 Pressure washing
2.2.2 Chemical and toxic cleaning
2.2.3 Microbial cleaning
2.2.3.1 Diffusion cleaning
2.2.3.2 Enzymatic cleaning
2.3 Efficacy of commonly used cleaning systems
2.4 Harmful side effects of cleaning
2.4.1 Loss of food quality attributes
2.4.2 Toxicity
2.4.3 Environmental pollution
2.5 Challenges in cleaning operations
2.6 Innovative cleaning technologies
2.7 Conclusions
References
3 Sorting operations for the classification of agricultural crops
3.1 Introduction
3.2 Importance of engineering properties in sorting
3.3 Principles of sorting for food and agricultural products
3.3.1 Weight or density
3.3.2 Size
3.3.3 Shape
3.3.4 Color
3.3.5 X-ray imaging
3.3.6 Mechanical sensing
3.3.7 Spectroscopy
3.3.8 Impact acoustics
3.3.9 Other technologies
3.4 Recent sorting techniques
3.4.1 Computer vision
3.4.1.1 Applications
3.4.2 Image processing
3.4.2.1 Database
3.4.2.2 Preprocessing
3.4.2.3 Background subtraction
3.4.2.4 Feature extraction
3.4.2.5 Identification and classification
3.4.2.6 Applications
3.4.3 Spectral techniques
3.4.4 Biospeckle imagery
3.4.5 Hyperspectral Imagery Spectroscopy
3.4.6 Fluorescence imaging
3.4.7 Structural illumination reflectance imaging
3.4.7.1 Applications
3.4.8 Nuclear magnetic techniques
3.4.9 Magnetic resonance imaging
3.4.10 X-ray imaging
3.4.10.1 Applications
3.5 Other sorting techniques
3.5.1 Thermal imaging
3.5.1.1 Applications
3.6 Role of computer aided engineering in food and agri product sorting
3.7 Concluding remarks
References
4 Selection of fruits by multisensor systems
4.1 Introduction
4.2 Nondestructive methods for fruit quality assessment
4.2.1 Fruit firmness estimation techniques
4.2.1.1 Impact techniques and mechanical vibration
4.2.1.2 Acoustic response technique
4.2.1.3 Micro-electro-mechanical sensors
4.2.1.4 Color theory
4.3 Sensor device 1 (DS1): electret microphone for capturing the sound of the impact
4.3.1 Description of DS1
4.3.2 DS1 signal record
4.3.3 Advantages of DS1
4.3.4 Possible disadvantages of DS1
4.4 Sensor device 2 (DS2): MEMS accelerometer
4.4.1 Description of DS2
4.4.2 Advantages of DS2
4.4.3 Possible disadvantages of DS2
4.4.4 Practical application of DS2
4.5 Sensor device 3 (DS3): electret microphone as an accelerometer
4.5.1 Description of DS3
4.5.2 Advantages of DS3
4.5.3 Possible disadvantages of DS3
4.5.4 Practical application of DS3
4.6 Sensor device (DS4): video camera
4.6.1 Sensor description
4.6.2 Advantages of using a video camera
4.6.3 Possible disadvantages of using a video camera
4.6.4 Practical application of DS4
4.7 The fusion of low-cost sensors for predicting mango firmness
4.7.1 Motivation for using sensor fusion
4.7.2 Disadvantages of using sensor fusion
4.7.3 Architecture of a sensor fusion system
4.7.4 Sensor fusion configuration
4.7.4.1 Complementary configuration
4.7.4.2 Competitive configuration
4.7.4.3 Cooperative configuration
4.8 Case study: sensor fusion
4.9 Conclusions
References
5 Peeling
5.1 Introduction
5.1.1 Need for peeling
5.2 Peeling methods
5.2.1 Manual peeling
5.2.2 Chemical peeling
5.2.3 Thermal peeling
5.2.3.1 Steam peeling
5.2.3.2 Flame peeling
5.2.3.3 Infrared peeling
5.2.4 Mechanical peeling
5.2.4.1 Abrasion peeling
5.2.4.2 Nonabrasive peeling
5.2.5 Enzymatic peeling
5.3 Conclusion
References
II. Disintegration of raw agricultural crops
6 Disintegration of fruits and vegetables with little changes in form: husking, shelling, pitting, coring, snipping, and de...
6.1 Introduction
6.2 Husking
6.2.1 Coconut crops
6.2.2 Processing equipment and techniques
6.2.3 Preservation methods and nutritional composition in coconut
6.2.4 Safety concerns in coconuts
6.3 Shelling
6.3.1 Almond crops
6.3.2 Processing equipment and techniques
6.3.3 Preservation methods and nutritional composition in almonds
6.3.3.1 Packaging and storage conditions
6.3.3.2 Chemical treatments
6.3.3.3 Edible coating or films
6.3.3.4 Nutritional composition
6.3.4 Safety concerns in almonds
6.4 Pitting
6.4.1 Sweet cherry crop
6.4.2 Processing equipment and techniques
6.4.2.1 Chopstick method
6.4.2.2 Paper clip method
6.4.2.3 Peach pit method
6.4.3 Preservation methods and nutritional composition in cherries
6.4.3.1 Packaging and storage
6.4.3.2 Nutritional composition
6.4.4 Safety concerns in cherries
6.5 Coring
6.5.1 Pineapple crops
6.5.2 Processing equipment and techniques
6.5.3 Preservation methods and nutritional composition in pineapple crops
6.5.3.1 Chemical treatment with benzoic acid
6.5.3.2 Chemical treatment with sulfur dioxide
6.5.3.3 Chemical treatment with citric acid
6.5.3.4 Other preservation methods
6.5.3.5 Nutritional composition
6.5.4 Safety concerns in pineapples
6.5.4.1 Black rot
6.5.4.2 Fruitlet core rot
6.5.4.3 Yeasty fermentation
6.6 Snipping
6.6.1 Chili crops
6.6.2 Processing equipment and techniques
6.6.2.1 Sorting and grading
6.6.2.2 Storing and packaging
6.6.2.3 Transportation
6.6.3 Preservation methods and nutritional composition in chili crops
6.6.3.1 Hot and cold treatment
6.6.3.2 Chemical preservation
6.6.3.3 Nutritional composition
6.6.4 Safety concerns in chili crops
6.7 Destemming
6.7.1 Tomato crops
6.7.2 Processing equipment and techniques
6.7.2.1 Harvesting
6.7.2.2 Precooling
6.7.2.3 Cleaning and disinfecting
6.7.2.4 Sorting and grading
6.7.2.5 Packaging and storing
6.7.2.6 Transportation
6.7.3 Preservation methods and nutritional composition in tomato crops
6.7.3.1 Nutritional composition
6.7.4 Safety concerns in tomato crops
6.8 Concluding remarks and future direction
Acknowledgments
References
7 Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping
7.1 Introduction
7.2 Cutting operations
7.2.1 Processing equipment and techniques for cutting
7.2.2 Cutting applications for different products including meat and fish
7.3 Dicing operations
7.3.1 Processing equipment and techniques for dicing
7.3.2 Application of dicing for different crops
7.4 Crushing and grinding operations
7.4.1 Flour production
7.4.2 Raw material quality assessment
7.4.3 End-products from milling
7.4.4 Final product quality assessment
7.4.5 Flour storage
7.5 Shredding operations
7.5.1 Processing equipment and techniques for shredding
7.5.2 Shredding methods
7.5.2.1 Manual shredding
7.5.2.2 Mechanical shredding
7.5.3 Machinery requirement
7.5.3.1 Machine frame
7.5.3.2 Shredding chamber
7.5.3.3 Cutting machines
7.5.4 Application of shredding for different products
7.5.4.1 Shredding of fruits and vegetables
7.5.4.2 Shredding of meats
7.6 Sheeting operations
7.6.1 Processing equipment and techniques for sheeting
7.6.2 Sheeting methods
7.6.2.1 Manual sheeting
7.6.2.2 Mechanical sheeting
7.6.3 Machinery requirement
7.6.3.1 Frame
7.6.3.2 Hopper
7.6.3.3 Processing chamber
7.6.3.4 Sheeting disc
7.6.3.5 Sheeting blades
7.6.3.6 Power supply
7.6.4 Application of sheeting for different products
7.6.4.1 Sheeting of vegetables
7.7 Pulping operations
7.7.1 Processing equipment and techniques for pulping
7.7.1.1 Pulper (pulping machine)
7.7.1.2 Process of fruit pulping
7.7.1.3 Mango pulp
7.7.2 Safety concern and storability of pulp
7.7.3 Pulp preservation
7.7.4 Application of pulping for different products
7.8 Concluding remarks and future directions
Acknowledgment
References
III. Postmortem processing operations
8 Processing of red meat carcasses
8.1 Introduction
8.2 Preslaughter operations
8.2.1 At the farm
8.2.2 Transportation of animals
8.2.2.1 Loading and unloading
8.2.2.2 Fitness to travel
8.2.2.3 Vehicles
8.2.2.4 Operator duties
8.2.2.5 Transport preparation
8.2.2.6 Preloading precautions
8.2.2.7 Loading
8.2.2.8 Journey
8.2.2.9 Welfare assessment in transit
8.2.2.10 Shrinkage and mortality in transit
8.2.2.11 Arrival
8.2.2.12 Unloading
8.2.3 Lairage (holding pens)
8.2.3.1 Lairage design
8.2.3.2 Watering and fasting
8.2.3.3 Feeding
8.2.3.4 Preslaughter rest
8.2.4 Bruises and traumatic injuries
8.2.5 Antemortem inspection
8.3 Slaughtering operations
8.3.1 Space and restraints
8.3.2 Stunning
8.3.2.1 Stunning methods
8.3.2.1.1 Mechanical stunning: percussive stunning
8.3.2.1.2 Gaseous stunning
8.3.2.1.3 Electric stunning
8.3.2.1.4 Methods
8.3.3 Other methods of slaughter
8.3.3.1 Neck stab
8.3.3.2 Pithing
8.3.4 Religious or ritual slaughter
8.3.4.1 Shechita/Jewish method of slaughter
8.3.4.2 Halal method of slaughter
8.3.5 Sticking/bleeding/exsanguination
8.3.6 Dressing techniques
8.3.6.1 Dressing of buffalo/cattle
8.3.6.2 Dressing of sheep and goat
8.3.6.3 Dressing of pig
8.4 Postmortem examination
8.5 Good hygienic practices during dressing
8.5.1 Multiple knife technique
8.5.2 Deskinning
8.5.3 Vertical scalding of pigs
8.5.4 Removal of gastrointestinal content
8.6 Carcass decontamination
8.7 Traceability
8.8 Animal welfare and meat quality
8.9 Conclusions
References
9 Processing and preparation of slaughtered poultry
9.1 Introduction
9.2 Present scenario
9.3 Preslaughter factors
9.3.1 Selection of live birds for slaughter
9.3.2 Harvesting of birds
9.3.3 Feed withdrawal
9.3.3.1 Withdrawal period duration
9.3.3.2 Merit of feed withdrawal and concerns
9.3.3.3 Feed withdrawal period management
9.3.3.4 Short versus long feed withdrawal period
9.3.4 Catching and loading
9.3.4.1 Crates
9.3.4.2 Modular system
9.3.4.3 Mechanical harvesting
9.3.5 Transportation
9.3.6 Unloading
9.3.7 Preslaughter inspection
9.3.8 Shackling
9.3.9 Stunning
9.3.9.1 Electric stunning
9.3.9.2 Gaseous stunning
9.4 Postslaughter operations
9.4.1 Killing
9.4.2 Bleeding
9.4.3 Scalding
9.4.4 Plucking/defeathering
9.4.5 Singeing
9.4.6 Evisceration
9.4.6.1 New York dressed poultry
9.4.6.2 Effile
9.4.7 Chilling
9.4.8 Postmortem Inspection
9.4.9 Traceability
9.4.10 Animal welfare and meat quality
9.5 Disclaimer
References
10 Processing and preparation of fish
10.1 Introduction
10.2 Spoilage of fish
10.2.1 Mechanism of spoilage
10.2.2 Types of fish spoilage
10.2.2.1 Enzymatic spoilage
10.2.2.2 Auto-oxidation
10.2.2.3 Microbial spoilage
10.3 Fish processing
10.3.1 Preliminary processing and fish preparation
10.3.1.1 Sorting
10.3.1.2 Grading and scaling
10.3.1.3 Washing and cleaning
10.3.1.4 Decapitating and gutting
10.3.1.5 Filleting and skinning
10.3.1.6 Freezing and thawing
10.3.2 Secondary processing
10.3.2.1 Salting
10.3.2.2 Smoking
10.3.2.3 Drying
10.3.2.4 Oil production
10.3.2.5 Canning
10.3.2.6 Extrusion
10.3.3 Processing of waste and spoiled fish
10.3.3.1 Fish silage
10.3.3.2 Fish meal
10.3.3.3 Fish sauce
10.4 Emerging processing / preservation techniques
10.4.1 High pressure processing
10.4.2 Pressure shift freezing
10.4.3 Pressure assisted thawing
10.4.4 Pulsed light technology
10.4.5 Pulsed electric fields
10.4.6 Irradiation
10.4.7 Infrared and radiofrequency
10.4.8 Radio frequency thawing
10.4.9 Microwave processing
10.4.10 Ultrasonic processing
10.4.11 Ohmic heating
10.4.12 Retort-pouch
10.4.13 Vacuum cooling
10.4.14 Vacuum-cooking
10.5 Packaging used for fish products
10.5.1 Smart packaging
10.5.2 Modified atmosphere packaging
10.5.3 Vacuum packaging
References
11 Use of biopreservation to improve the quality of fresh aquatic products
11.1 Introduction
11.2 Biopreservatives obtained from microorganisms
11.2.1 General aspects
11.2.2 Biopreservation of aquatic products through the application of protective cultures
11.2.3 Biopreservation of aquatic products through the application of bacteriocins
11.3 Biopreservatives obtained from vegetables and algae
11.3.1 General aspects
11.3.2 Essential oils and quality enhancement of fresh aquatic food
11.3.2.1 Essential oils in direct contact with the product
11.3.2.2 Essential oils in the packaging medium
11.3.3 Plant-derived extracts and quality enhancement of fresh aquatic food
11.3.3.1 Plant-derived extracts in the icing medium
11.3.3.2 Plant-derived extracts in the packaging medium
11.3.4 Algae-derived extracts and quality enhancement of fresh aquatic food
11.3.4.1 Algae-derived extracts in the icing medium
11.3.4.2 Algae-derived extracts in the packaging medium
11.4 Conclusion
References
Index
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