Biomedical Engineering Reference
In-Depth Information
Chapter 3
Packaging Methods for Minimally
Processed Foods
Ali Abas Wani , Preeti Singh , Astrid Pant , and H. C. Langowski
3.1
Introduction
Consumers demand for minimally processed foods have signifi cantly increased,
primarily due to their interest in fresh and convenience foods, modern social trends,
single person households, and willingness to spend money for quality products
(Yang 1994; Singh et al.
2010
). They constitute a full meal or a signifi cant portion
of it (fresh cut fruits, salads etc.), receive minimal processing treatments, often fol-
lowed by refrigeration and freezing. A number of processing treatments applied to
minimally processed foods do not ensure the 'sterility'. The operations of washing,
sorting, peeling and cutting necessary to produce ready-to-eat products result in the
reduction of the shelf life of the fresh-cut produce, with respect to the intact prod-
uct, due to the accelerated enzymatic activity, moisture loss and microbial prolif-
eration (Lucera et al.
2010
). Especially fresh cut fruits and vegetables are subject to
those deterioration processes (Conte et al. 2009). A large number studies have been
conducted to prevent the detrimental phenomena occurring after cutting; most of
them are based on treatments with reducing agents, acidifying agents, chelating
substances and antimicrobial compounds (Lanciotti et al.
2004
; Tripathi and Dubey
