Evaporative Coolers for the Postharvest Management of Fruits and Vegetables
- 1st Edition - April 28, 2023
- Latest edition
- Editors: Charles Oluwaseun Adetunji, Daniel Ingo Hefft, Duncan Onyango Mbuge, Tilahun Seyoum Workneh
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 8 6 4 - 5
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 6 2 1 - 5
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf lif… Read more
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables.
Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.
- Thoroughly explores shelf-life extensions that can be achieved when applying evaporative cooling
- Covers postharvest management through evaporative cooling
- Brings food and consumer science aspects from evaporative cooled fruits and vegetables
- Presents information on the interaction of edible coatings towards the extension of climacteric and non-climacteric fruits
Food science and agricultural community, Agronomists, Horticulturists, Engineers, Material/ Packaging Scientists, Retail specialists
THEME 1: Fruit, Vegetables and Shelf Life and Health
1. Key contributors to postharvest losses and the scale of the problem
2. Geographical and climatic limitations for the implementation of evaporative coolers for the storage of postharvest produce
3. Influence of Evaporative coolant structure on the post-harvest attributes of Climacteric fruits
4. Influence of Evaporative coolant structure on post-harvest attributes on non-climacteric fruits
5. Effect of Evaporative coolant structure towards the reduction of ripening stages in fruits and vegetable
6. Advances in Evaporative Cooling Applications in Fruit and Vegetables Short Term Cooling at Postharvest Stage
7. Health benefits such as nutraceutical and functional benefits derived from fruits and vegetable stored using Evaporative coolant structure
8. Application of edible coatings in Porous Evaporative Cooling
9. Edible coating materials and health implications after storage in evaporative coolant structure
10. Post-harvest management of Aflatoxin in Fruits and vegetables
11. Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables
12. Effect of Evaporative coolant structure on chemical, bio-chemical and physiological changes of fruits and vegetables
13. Effect of Evaporative coolant structure on the sensory attributes and consumers acceptability of fruits and vegetables
14. Effect of Evaporative coolant structure in reducing spoilage Microorganisms
15. Extensive farmers’ awareness on edible coatings and other dissemination measures; and public awareness and other dissemination measures
16. The Effect of Evaporative coolant structure on Ornamental Plants
17. The Effect of Evaporative coolant structure on Tropical and Subtropical Fruit and Nuts
18. Effect of Evaporative coolant structure as a storage technique for preservation of fresh produce/horticulture for Human Health
19. Effect of Evaporative coolant structure for Roots and Tubers
20. Case study on a community relying on evaporative cooling
1. Key contributors to postharvest losses and the scale of the problem
2. Geographical and climatic limitations for the implementation of evaporative coolers for the storage of postharvest produce
3. Influence of Evaporative coolant structure on the post-harvest attributes of Climacteric fruits
4. Influence of Evaporative coolant structure on post-harvest attributes on non-climacteric fruits
5. Effect of Evaporative coolant structure towards the reduction of ripening stages in fruits and vegetable
6. Advances in Evaporative Cooling Applications in Fruit and Vegetables Short Term Cooling at Postharvest Stage
7. Health benefits such as nutraceutical and functional benefits derived from fruits and vegetable stored using Evaporative coolant structure
8. Application of edible coatings in Porous Evaporative Cooling
9. Edible coating materials and health implications after storage in evaporative coolant structure
10. Post-harvest management of Aflatoxin in Fruits and vegetables
11. Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables
12. Effect of Evaporative coolant structure on chemical, bio-chemical and physiological changes of fruits and vegetables
13. Effect of Evaporative coolant structure on the sensory attributes and consumers acceptability of fruits and vegetables
14. Effect of Evaporative coolant structure in reducing spoilage Microorganisms
15. Extensive farmers’ awareness on edible coatings and other dissemination measures; and public awareness and other dissemination measures
16. The Effect of Evaporative coolant structure on Ornamental Plants
17. The Effect of Evaporative coolant structure on Tropical and Subtropical Fruit and Nuts
18. Effect of Evaporative coolant structure as a storage technique for preservation of fresh produce/horticulture for Human Health
19. Effect of Evaporative coolant structure for Roots and Tubers
20. Case study on a community relying on evaporative cooling
- Edition: 1
- Latest edition
- Published: April 28, 2023
- Language: English
CA
Charles Oluwaseun Adetunji
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.
Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.
Affiliations and expertise
Full Professor and Lecturer in the Microbiology Department at Faculty of Sciences, Edo State University Uzairue (EDSU), NigeriaDH
Daniel Ingo Hefft
Daniel Hefft is a food engineer from Germany. He is the team lead of the Product Research and Ingredients Team within the Consulting Technologies group at Campden BRI.
He is also an Honorary Research Fellow of Chemical Engineering in the School of Chemical Engineering of the University of Birmingham.
Prior to this appointment, Daniel lectured in Food Sciences, Dairy Technology/ Engineering, and Precision Agriculture at University Centre Reaseheath and served as the Academic Director of the Institute of Sustainability and Food Innovation.
He got his undergraduate degree and food engineering qualification from Technische Hochschule Ostwestfalen-Lippe with specialisation in cereal technology.
He has a MSc degree from the University of Reading and PhD in Chemical Engineering from the University Birmingham. He has been awarded Research Fellowships (2019) and a Research Affiliation in Nanoengineering (2020-2021) with the University of Birmingham.
Further he has extensive years of experience in the food industry, having worked for a range of leading companies.
His speciality are food process design and engineering. He was the founder and past CTO of Rheality Ltd (2020-2021), which utilises a novel and patented technology based on acoustic sensing and machine learning for live and in situ rheology measurements.
He is also co-inventor of a new packaging system that extends shelf-life of fresh produce without the need of active cooling.
Daniel is also the founder of the Engineering for Food and Drinks Special Interest group at the Institution of Agricultural Engineers and its current chair.
Since 2018 he gained professional recognition as a Chartered Engineer with the Institution of Agricultural Engineers. He is further involved in the Association of German Food Technologists (GDL e.V.), a lifetime member of the Society of Dairy Technology, the International Society of Food Engineering, and the Institute of Physics (IOP). He is a Chartered Scientist with the IOP since 2021.
His academic contributions include 60+ scientific publications in internationally recognised, high impact factor, peer-reviewed journals, and books. He has been awarded with the Distinguished Scientist award in Chemical Engineering by PCU in 2020.
Further, there are two patents to his name relating to the invention of an in-line rheometry device and a novel composite packaging for primary and secondary application.
Affiliations and expertise
School of Chemical Engineering, University of Birmingham, Birmingham, United Kingdom; Product Research, Campden BRI, Chipping Campden, UKDM
Duncan Onyango Mbuge
Prof. (Eng) Duncan Onyango Mbuge is the Associate Dean, Faculty of Engineering and Associate Professor in the Department of Environmental and Biosystems Engineering, University of Nairobi. He is registered by the Engineers Board of Kenya (EBK) as a professional engineer, a corporate member of the Institution of Engineers of Kenya (IEK) and an Environmental Impact Assessment (EIA) Lead Expert. He is currently conducting research and teaching in food and process engineering, materials science, low-cost machinery development, renewable energy, especially green hydrogen applications, biogas, development and promotion of solar thermal and PV systems for cooking, irrigation and lighting.
Affiliations and expertise
Chairman and Associate Professor, Department of Environmental and Biosystems Engineering, Nairobi, KenyaTW
Tilahun Seyoum Workneh
Tilahun Seyoum Workneh is currently a Professor at the Agricultural Engineering Discipline, the University of KwaZulu-Natal. He has graduated with a BSc in Agricultural Engineering, Department of Agricultural Engineering, Alemaya University (now Haramaya University), and an MEngSc in Agricultural and Food Engineering from the National University of Ireland, University College Dublin. He holds a PhD in Food Science from the Department of Microbial, Biochemical and Food Biotechnology, The University of the Free State, Bloemfontein, South Africa, and a Certificate in Postharvest Technology (Agricultural Research Organisation, Volcani Centre, Rishon LeZion). He has 35 years of experience in teaching, research, and community engagement. His research interests include: food processing and preservation, value addition to foods, heat and mass transfer in indigenous foods, hybrid drying of indigenous foods, postharvest processing of fruit and vegetables, functional ingredient production, food quality and food safety.
Affiliations and expertise
College of Agriculture, Engineering and Sciences, Agricultural Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa. Professor Workneh’s expertise is food processing and preservation, postharvest technology, thermal processing of foods, cooling technologies and cold storage, environmental control and bioprocessing.Read Evaporative Coolers for the Postharvest Management of Fruits and Vegetables on ScienceDirect