Biomedical Engineering Reference
In-Depth Information
1.6
Impact of Minimal Processing on Nutrition Contents
In addition to sensory attributes, nutritional and health functional components also
determine products' key quality parameters. These further rely on the climatic con-
ditions, harvesting operations, and methods of harvesting as well as the processing
steps used, such as cutting, shaping, packaging, speed of operations as churning,
cooling, and mixing. Functionality of the treated products is largely dependent on
the bioactive compounds and antioxidant capacity. Other important factor of the
post processing is the packaging techniques. The appropriate compositions of carbon
dioxide or oxygen during modifi ed atmosphere packaging avoid unfavorable
changes (Goswami and Mangaraj
2011
).
1.7
Concept of Hurdle Technology
The multi-hurdle approach is the most feasible and reliable for controlling the micro-
bial growth and it ensures the minimum reduction of food quality. Hurdle technology
uses combination of preservation methods and it provide desired safety of the food
products (Leistner
2000
). Applying hurdle technology by coupling of pasteurization
and blanching can result in complete eradication of the microorganisms. Further
hurdle could be applied by refrigeration and it can further reduce chemical reaction
rate. There are other potential hurdles to enhance preservation, such as reduced
water activity, and lowered pH. These could be applied by adding agents, such as
glucose, fructose, sodium, potassium chloride, and citric acid, tartaric acid, and ben-
zoic acid. In addition to chemical agents, preservatives in the form of sorbates, pro-
pionates, sodium benzoate can be added for preventing the growth of pathogens.
Therefore, combined techniques strengthen the effi ciency of the treatment and
improve quality. Moreover, it results economic gain in terms of energy, money and
time. This technology has been shown promising results on sliced apple, mango,
banana puree, plum, strawberries, tamarind, and passion fruit.
1.8
Fresh-Cut Fruits and Vegetables
1.8.1
Washing, Peeling, and Slicing of Fresh-Cut
Fruits and Vegetables
The appearance, taste, color and texture of fresh cut fruits and vegetables are the
most appealing attributes to the consumers. Fresh cut products are presently in the
great demand in the Europe and North America. Fresh-cuts are preferred products
due to their benefi ts (1) convenient to consumers, (2) available at different portion sizes,
