Hypobaric Storage in Food Industry

Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use; improved design of an intermodal container to reduce cost, weight, and power consumption; and a proposal to fabricate a container in China for shipping mangoes and other difficult-to-export plant commodities. In1979 the Food Technology Industrial Achievement Award was given by the Institute of Food Technologists to the Grumman Corporation and the Armour & Company-Research Center for their creation of a hypobaric transportation and storage system that extended the storage life of fresh meats and plant commodities six times greater than average. Since then, cost, experimental errors by academics, and other concerns have prevented hypobaric storage from achieving more widespread adoption. However, recent advances — particularly since 2004 — have brought hypobaric storage back into active research and development. With specific focus on issues such as condensation; insect, fungi, and bacterial contamination; and materials and methods, this work lays out hypobaric technology for readers including students of postharvest physiology, agricultural engineers, and producers and exporters of food products. Presents recent examples of implementation of hypobaric storage including construction of hypobaric warehouses in United States and China Features an improved design of intermodal container to reduce cost, weight, and power consumption Proposes fabricating hypobaric containers in China for exporting mangoes and other plant commodities that presently can only be transported at much greater expense by air

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  • Author : Stanley Burg
  • Publisher : Elsevier
  • Pages : 124 pages
  • ISBN : 012419978X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKHypobaric Storage in Food Industry

Hypobaric Storage in Food Industry

Hypobaric Storage in Food Industry
  • Author : Stanley Burg
  • Publisher : Elsevier
  • Release : 17 April 2014
GET THIS BOOKHypobaric Storage in Food Industry

Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use; improved design of an intermodal container to reduce cost, weight, and power consumption; and a proposal to fabricate a container in China for shipping mangoes and other difficult-to-export plant commodities. In1979 the Food Technology Industrial Achievement Award was given by

Fruit and Vegetable Storage

Fruit and Vegetable Storage
  • Author : Anthony Keith Thompson
  • Publisher : Springer
  • Release : 21 September 2015
GET THIS BOOKFruit and Vegetable Storage

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types

Controlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition

Controlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition
  • Author : A Keith Thompson,Robert K Prange,Roger Bancroft,Tongchai Puttongsiri
  • Publisher : CABI
  • Release : 28 November 2018
GET THIS BOOKControlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition

This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.

Food Safety and Human Health

Food Safety and Human Health
  • Author : Ram Lakhan Singh,Sukanta Mondal
  • Publisher : Academic Press
  • Release : 30 July 2019
GET THIS BOOKFood Safety and Human Health

Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers

Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
  • Author : B. Blakistone
  • Publisher : Springer Science & Business Media
  • Release : 14 December 2013
GET THIS BOOKPrinciples and Applications of Modified Atmosphere Packaging of Foods

Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the

Postharvest Physiology and Hypobaric Storage of Fresh Produce

Postharvest Physiology and Hypobaric Storage of Fresh Produce
  • Author : Stanley P. Burg
  • Publisher : CABI
  • Release : 28 June 2004
GET THIS BOOKPostharvest Physiology and Hypobaric Storage of Fresh Produce

Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis.Written by the world's leading authority on hypobaric storage Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the

Modified Atmosphere Packaging of Food

Modified Atmosphere Packaging of Food
  • Author : Ooraikul
  • Publisher : Springer Science & Business Media
  • Release : 11 March 2013
GET THIS BOOKModified Atmosphere Packaging of Food

At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control)