Main description:

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.

Contents:

Introduction To Minimally Processed Refrigerated (MPR) Fruits and Vegetables. Initial Preparation. Handling and Distribution of MPR Fruits and Vegetables. Preservation Methods for MPR Fruits and Vegetables. Packaging of Minimally Processed Fruits and Vegetables. Some Biological and Physical Principles Underlying Modified Atmosphere Packaging Biological and Biochemical Changes in MPR Fruits and Vegetables. Microbiological Spoilage and Pathogens in MPR Fruits and Vegetables. Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes. Regulatory Issues Associated with MPR Foods.