eChapters

Introduction Papaya fruit is listed under the family Caricaceae. This family has total four genera all over the world. There are about four species found in India under the Carica L. genus. Carica papaya L. is one of the species among them and it is most widely cultivated and very well-known species in India (Kumar and Devi, 2017). It has a thin, little shiny, and green-colored peel which turns into orange colored after ripening. The size of the fruit varies from 5.5 to 5.9 cm in terms of diameter. Papaya has several industrial applications in food processing, pharmaceutical as well as cosmetic industries. According to the FAO (Food and Agriculture Organization, 2013), India, Indonesia, Brazil, the Dominican Republic, Nigeria, and Mexico are the countries that produce the largest number of papayas in the world, India being the largest producer (4457.1 tonnes) followed by Brazil (1859.3 tonnes) in the year 2011.

Quality assurance is fundamental to producing safe, consistent, legally compliant, and commercially successful ice cream. This chapter presents a comprehensive QA framework covering supplier approval, incoming-material inspection, process monitoring, laboratory testing, microbiological control, sanitation, finished-product release, traceability, market quality, and corrective and preventive action. It explains the relationship between quality assurance, quality control, food safety, documentation, and management systems such as HACCP and ISO-based frameworks. The chapter also examines QA department structures, monthly reviews, audits, digitalization, quality culture, and performance indicators. By integrating prevention with measurement and accountability, the chapter demonstrates how effective QA can protect consumers, reduce losses, improve consistency, and strengthen profitability.

1. Introduction

Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture and taste. Extrusion cooking of cereals is becoming more adaptive due to its various advantages over the traditional food processing techniques (White, 1994). Nowadays the extrusion of food is of major importance in the food-processing sector and it is the only process, which covers a wide range of food products such as ready to eat (RTE) breakfast cereals, snack foods, baby foods etc. Elaborate scientific research, technological development and engineering design, which have been done in this field so far, have led to large-scale industrial production. 

Abstract

This chapter presents the principle of fluidisation and its use in drying of food materials. Being a convective drying process, capacity and kinetics are limited by process conditions and material properties. The influences are discussed as well as presenting the main equations that describe drying in fluidised beds. The main focus lies on hot gas drying, additionally superheated steam drying as well as atmospheric fluidised bed freeze drying and microwave-assisted fluidised bed drying are presented and discussed.

Abstract

Mushrooms are the fruiting bodies of fungi, a group of organism that is different from fruits and vegetables. They are a rich source of good quality protein having more essential amino acids and vitamins with low calories. There are about six commonly known edible mushrooms throughout the world with button mushroom (Agaricus bisporous) being the most familiar and commercially important variety. Mushroom is a highly perishable product with a shelf life limiting to a few days. Soon after harvest, it starts to undergo physiological disorders like shriveling, wilting, liquefaction, browning, textural as well as weight losses and flavour changes. The main responsible factors for the quality deterioration after harvest are respiration rate, browning, bacterial spoilage of mushrooms, temperature and relative humidity. Because of its limited shelf life under ambient conditions of temperature and humidity, the preservation of mushrooms is a matter of concern. Various techniques have been involved in the extension of shelf life of mushrooms including chemical treatments, cooling, modified and controlled atmospheric storage, radiation, drying etc. Drying is one of the most accepted and effective methods for the long term storage of mushrooms. Mushrooms preserved by drying have a pleasant flavour and are used as an important ingredient in several food formulations including salads, instant soups, meats and rice dishes. Various drying processes like sun drying, hot air drying, freeze drying, vacuum drying etc. can be used for the long term storage of mushrooms. As mushrooms are sensitive to temperature, determining the right drying method is the key for the successful and effective operation of the system. The different operating conditions involved in various methods of drying affect product quality considerably. The effect of drying methods on the process and the quality of the dried mushroom is explained in detail in this chapter.

Abstract

Vitamin C is one of the most important phytochemicals and can be found in almost all fruits and vegetables. Since it covers almost all eventualities, being water solute and prone to leaching from cells, thermally labile (one of the most labile vitamins), pH-, metal ion-, light-sensitive, as well as readily oxidizable by ascorbic acid oxidase, vitamin C is selected as the most frequently measured nutrient to evaluate the nutrients loss during thermal processing. It is generally accepted that if vitamin C is well preserved, the other nutrients are also well retained. Higher retention of vitamin C in processed products is highly desired. Herein this chapter reviews the degradation mechanism and kinetics of vitamin C of fruits and vegetables during thermal processing, such as blanching, drying, cooking and frying. It starts with an overview of the functions of vitamin C in human’s health. Then the current status for understanding of the degradation kinetics of vitamin C during thermal processing was outlined, followed by the discussion of its degradation mechanism. At last, potential strategies or alternatives to keep vitamin C are identified and discussed.

1. Introduction

The emergence of food borne illness due to contaminated food is one of the most frequently occurring event and challenge for the food processing industry. This has resulted into economy as well as energy requirement to counter the food borne pathogens. Some of the important pathogenic microorganisms of concern are E. coli, Listeria monocytogenes, salmonella, etc. To address the food safety and quality issues, several non-thermal food processing technologies have been developed in the last decades, with an aim of achieving food safety without significantly affecting the quality of the food product. Cold plasma in one of the non-thermal processing technology, which has shown promising results as evidenced by recent scientific investigations.

The plasma is known as fourth state of matter after solid, liquid and gas state. Plasma contains diversity of energetic species including ions, electrons, atoms, excited molecules and charged particles. In a plasma, a significant number of electrons have such a high energy that no nucleus can hold them. When a gas is subjected to heat or an electric field, some of the atoms become ions and the gas is said to be ionized. An ionized gas in its normal condition, can conduct electric current to a limited extent. If the heat or electric current becomes extreme, many of the atoms become ions. The resulting super ionized gas, which can conduct a large and sustained electric charge. Plasmas are used in several materials processing industries like textiles, electronics, paper and glass industries etc.

1. Introduction

Biopolymers nowadays are grabbing a nice place in packaging industries replacing synthetic polymers. The most important advantage of biopolymer over synthetic polymers is that they are biodegradable and can be developed from agricultural or food processing wastes. Among the wide variety of materials currently used in food packaging, polymers have taken a major share because of their versatility and advantageous performance (Valdés et al., 2014). However, most polymers used for food packaging are not biodegradable or compostable and therefore represent an increasingly serious end-of-life disposal problem worldwide. Although food package stability during the shelf-life of the product is an advantage, it turns into a disadvantage when the packages enter the post-use phase.

15.1    Banana Chips/Crisps
    
15.2    Banana Puree/Pulp
    
15.3    Banana Flour
    
15.4    Banana Powder
    
15.5    Banana Flakes
    
15.6    Banana Figs or Dehydrated Banana
    
15.7    Banana Jam
    
15.8    Ready-To-Serve (Rts) Beverage
    
15.9    Banana Beer and Wine
    
15.10    Banana Vinegar
    
15.11    Banana Catsup
    
15.12    Banana Inflorescence Relish
    
15.13    Candied Banana
    
15.14    Other Banana Based Products

1. Introduction

The growing prevalence of obesity and obesity associated disorders as well as its impact on public health has received increased attention in recent years. As a result, obesity is now considered one of the world’s leading public health problems. A study published in the noted medical journal Lancet says India is just behind US and China in this global hazard list of top 10 countries with the highest number of obese people. The study - titled ‘Global, regional, and national prevalence of overweight and obesity in children and adults during 1980-2013: A systematic analysis for the Global Burden of Disease Study 2013’ - used data collected by international bodies and organizations in various countries like India over three decades. China and India together accounted for 15 per cent of the world’s obese population, with 46 million and 30 million obese people, respectively. According to the study, the number of overweight and obese people globally increased from 857 million in 1980 to 2. 1 billion in 2013. This is one-third of the world’s population.

With lifestyle disorders forcing more and more people to reel under excess body weight, even relatively younger people are developing joint disorders and knee pain. Excessive weight is associated with a series of health problems, including blood pressure, diabetes, and cardiovascular ailments. Therefore there in an urgent need to envision effective anti-obesity strategies through effective interventions.

1    Biological Hazards
    1.1    Bacterial hazards
    
2.     Fungal Hazards
    
3.    Viral Hazards
    3.1     Hepatitis A virus
    3.2       Norwalk virus
    
4.    Parasitic Hazards
    4.1     Parasitic worms
    4.2    Protozoan parasites
    
5.    Aquatic Biotoxins
    5.1    Paralytic shellfish poisoning (PSP)
    5.2    Diarrheic shellfish poisoning (DSP)
    5.3    Amnesic shellfish poisoning (ASP)
    5.4    Ciguatera fish poisoning (CFP)
    5.5     Puffer fish (Tetrodotoxic) poisoning (PFP)
    
6.    Pathogen Survival Through Cooking
    
References

1. Introduction

The term nanotechnology was first coined by Norio Taniguchi in 1974 to describe controlled thin film deposition (Taniguchi, 1974). Nanotechnology is now generally recognized to include materials with a size in at least one dimension in the 1-100 nm range, although this terminology is not strictly enforced (Rao, 2008). In food science, there are many types of naturally occurring particles that fall within this size range and the use of a strict definition is problematic due to the large distribution of sizes (Kruif, 1998). Many natural foods contain nanoscale components and their properties are determined by their structure. These have been eaten safely for generations. In fact, some of food’s most important raw materials (proteins, starches, and fats) undergo structural changes at the nanometre and micrometre scales during normal food processing(Morris and Parker 2008). Food proteins (for example, native beta-lactoglobulin, which is about 3. 6 nm in length) can undergo denaturation (via pressure, heat, pH, etc. ) 

1.    Introduction
    
2.    Resources
    2.1    Crustacea
    2.2    Zooplankton
    2.3     Mollusca
    2.4     Insecta
    2.5     Thallophyta
    
3.    Biosynthesis
    
4.    Structure
    
5.    Detection and Estimation of Chitosan
    
6.    Specification of Chitin and Chitosan
    
7.    Economics of Chitin Recovery and Production
    
8.    Social and Economic Value of Chitosan
    
9.    Production of  Chitosan from Chitin
    
10.    Production of Glucosamine Hydrochloride
    
11.    Recent Advances in Applications of Chitin and Chitosan
    11.1    Applications of chitin, chitosan and glucosamine hydrochloride
    
12.    Advantages of Chitosan
    12.1    Cholesterol and overweight lowering
    12.2    Cholesterol lowering in Human
    12.3    Osteoarthritis prevention and Treatment
    12.4    Carrier for nasal application of drugs
    
13.    Conclusion
    
References and Further Reading

1.    Introduction
    
2.    Edible coatings used in Seafood Products
    2.1    Pre-dust
    2.2    Batter
    2.3    Breading
    
3.    The Coating Process
    3.1    Portioning
    3.2    Pre-dusting
    3.3    Application of batter
    3.4    Application of breading
    3.5    Pre-frying / Flash frying
    3.6    Freezing
    3.7    Packing and storage
    
4.    Coating Process Equipment
    4.1    Forming machine
    4.2    Pre-dusting machine
    4.3    Batter application equipment
    4.4    Breading application equipment
    4.5    Fryers
    4.6    Spiral freezers
    
5.    Coating Process Lines
    5.1     Single line breading system
    5.2     Tandem line breading system
    5.3     Tempura or batter-fry  Line breading system
    5.4     Tempura-Japanese Line breading system
    
6.    Coated Fishery Products
    6.1    Fish fingers
    6.2     Coated fish sillets
    6.3     Fish mince based coated products
    6.4     Coated shrimp products
    6.5     Coated squid products
    6.6     Coated bivalve products
    6.7     Crab claw balls
    
7.    Common Quality Problems Encountered during the Coating of Seafood
    7.1     Voids
    7.2     Blow off
    7.3     Pillowing
    7.4     Tailings
    
8.     Innovative Processes in the Production of Coated Products
    
References

Most banana producers in Africa, Latin America and Asia are small-scale farmers who grow bananas either for home consumption or local markets. Because bananas and plantains produce fruit year-round, they provide an extremely valuable food source during the hunger season (when the food from one annual/semi-annual harvest has been consumed, and the next is still to come). Bananas and plantains are therefore critical to global food security. However, the export trade of banana depends mainly on commercial plantations in Latin America, East Asia and Africa. These plantations are owned by multinational corporations.

1. Introduction

Kiwi fruit (KF) is very much acceptable for preservation by freeze-drying (FD) technique, since it has very much health benefits such as low calorific value, low glycemic index (GI), more vitamins (particularly vitamin C), maximum load of potassium, presence of variety of pigments, few important enzymes, low allergic response (AR) and finally it is rich in natural antioxidants, polyphenols. It is translucent, green pulp and many black seeds arranged nicely with covered by hairy and brown skin. The KF seeds are small sizes and black colored surround inner circularly through the whole pulp. It gives a nice crunch during consumption and provides a number of essential nutrients. Therefore, it will be remembered that seeds cannot be discarded during processing of KF unlike other fruit (jamun etc. ) seeds.

1. Introduction

The culinary banana (Musa ABB) of Assam and North East India (locally known as kachkal) is an important and cheap source of vegetable in the diet of local people. It is considered as one of the potential sources of carbohydrates, starch, polyphenols, micronutrients and functionally important bioactive compounds (Khawas et al., 2016). Native starches have limited use in food application as it has many weakness such as narrow peak viscosity range, poor process tolerance, low shear stress resistance, hydrophilicity, thermal decomposition, high retro gradation, and synersis and cooked starches will formed a weak, cohesive and rubbery paste. These facts motivated the employment of modified starches as important functional ingredients in processed foods in recent years because of their improved functional properties over unmodified starches (Fleche et al., 1985).

To overcome these problems physical. Chemical and enzymatic modification of Starch is done. Chemical modification of starch generally involves esterification, cross linking, etherification or oxidation of the available hydroxyl groups on the β-D-glucopyranosyl units that make up the starch polymer.

1. Introduction

The Refractance Window drying system uses circulating hot water, usually at 90°C and at atmospheric pressure, so that it can carry the thermal energy to the material to be dehydrated. Thermal energy is transferred to the wet product from circulating hot water through a plastic interface which is transparent to the infrared radiation. The actual product temperature is kept below 70°C. The heated water is recycled and reused, which helps in improving the thermal efficiency of the system. The use of hot water as the heat transfer medium and at temperatures just below boiling is a design feature that is unique to this drying method. In RW drying, there are three modes of heat transfer, namely conduction, convection, and radiation. The process water is heated by steam within an insulated tank and then circulated in shallow troughs to transfer thermal energy to the plastic conveyor. As the plastic conveyor is very thin, it reaches the temperature of hot water flowing beneath it almost immediately. By conduction and radiation, the thermal energy from the hot water is transmitted through the plastic conveyor. The use of process water at temperatures just below boiling and a thin plastic conveyor with infrared transmission in the wavelength range that matches the absorption spectrum for water all work together to facilitate rapid drying.

1. Introduction

Purple colour passion fruit (Passifora edulis Sims) is a tropical fruit and is well known for its nutritional content and medicinal properties (Patel, 2009). Various type of vitamin E such as α-tocopherol (5,7,8 trimethyl), β-tocopherol (5,8 dimethyl),g-tocopherol (7, 8-dimethyl),d-tocopherol (8-methyl) and α-tocotrienol, b-tocotrienol,g–tocotrierol and d- tocotrienol were quantified in passion fruit as antioxidant molecules with various health benefits (Ramaiya et al., 2013).

Foam mat drying convert thin pulp into stable foam by whipping. Eventually, the whipping process increases surface area, and speed up the drying rates which yield dried foam mat powder of acceptable quality in reduced time span (Kudra and Ratti, 2006). Rheology plays a vital role in food manufacture and marketing nowadays viz., design of handling systems, quality control and evaluation of sensory stimuli of viscosity (Barnes, 2001). It also concerns with how all food materials respond to applied forces and deformations. Basic concepts of stress (force per area) and strain (deformation per length) are keys to all rheological evaluations. Stress(r) is always a measurement of force per unit of surface area and is expressed in units of Pascals (Pa). The direction of the force with respect to the impacted surface area determines the type of stress. Normal stress occurs when the force is directly perpendicular to a surface and can be achieved during tension or compression. Shear stress occurs when the forces act in parallel to a surface. Various food shows different rheological behavior and categorized into solid and liquids stages. It basically means that food varies their characteristic in viscous and elastic behaviors commonly known as viscoelasticity of food, caused by entanglement of long chain molecules with other molecules (Abang, 2010). The dough rheology of various flour has been investigated by various research. Although, there has not been any published literature about dough rheology with incorporated passion fruit powder. To the best of our knowledge, there are no published reports regarding the shear stress properties of passion fruit powder incorporated rice dough.

1. Introduction

Underutilized fruits and vegetables are commercially neglected but recognized as rich sources of nutrients and non-nutrient bioactive compounds (Ali et al., 2008). These crops are very popular among local communities in many parts of the world and well accepted in their traditional diets and therapeutic medicines (Animesh et al., 2010). Nowadays, these are gaining significance in research and development programs of many organizations. Meghalaya is endowed with rich and unique diversity of indigenous wild edible fruit species of which most of them are less known and underutilized (Haque et al., 2009). There are rich in functional bioactive components such as vitamins and minerals are the much talked dietary nutrient for women and children health. It is being supplied to body through tablets, vegetables, fruits and other food items (Islam et al., 2012).