Postharvest and Postmortem Processing of Raw Food Materials

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 26, 2021
Imprint: Woodhead Publishing
Editor: Seid Mahdi Jafari
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 5 7 2 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 7 0 4 - 2

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing opera… Read more

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Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.

Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface to the book series
Preface
1. Introduction to postharvest and postmortem technology
Abstract
1.1 Introduction
1.2 Primary operations in postharvest processing
1.3 Disintegration of raw agricultural crops
1.4 Postmortem processing operations
1.5 Physiological metabolism of fruits and vegetables in postharvest stages
1.6 Postmortem changes in meat
1.7 Postmortem treatment of meat
1.8 Concluding remarks
References
Section I: Primary operations in postharvest processing
2. Food-materials cleaning: Current trends and recent advances
Abstract
2.1 Introduction
2.2 Raw food material cleaning methods
2.3 Efficacy of commonly used cleaning systems
2.4 Harmful side effects of cleaning
2.5 Challenges in cleaning operations
2.6 Innovative cleaning technologies
2.7 Conclusions
References
3. Sorting operations for the classification of agricultural crops
Abstract
3.1 Introduction
3.2 Importance of engineering properties in sorting
3.3 Principles of sorting for food and agricultural products
3.4 Recent sorting techniques
3.5 Other sorting techniques
3.6 Role of computer aided engineering in food and agri product sorting
3.7 Concluding remarks
References
4. Selection of fruits by multisensor systems
Abstract
4.1 Introduction
4.2 Nondestructive methods for fruit quality assessment
4.3 Sensor device 1 (DS1): electret microphone for capturing the sound of the impact
4.4 Sensor device 2 (DS2): MEMS accelerometer
4.5 Sensor device 3 (DS3): electret microphone as an accelerometer
4.6 Sensor device (DS4): video camera
4.7 The fusion of low-cost sensors for predicting mango firmness
4.8 Case study: sensor fusion
4.9 Conclusions
References
5. Peeling
Abstract
5.1 Introduction
5.2 Peeling methods
5.3 Conclusion
References
Section II: Disintegration of raw agricultural crops
6. Disintegration of fruits and vegetables with little changes in form: husking, shelling, pitting, coring, snipping, and destemming
Abstract
6.1 Introduction
6.2 Husking
6.3 Shelling
6.4 Pitting
6.5 Coring
6.6 Snipping
6.7 Destemming
6.8 Concluding remarks and future direction
Acknowledgments
References
7. Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping
Abstract
7.1 Introduction
7.2 Cutting operations
7.3 Dicing operations
7.4 Crushing and grinding operations
7.5 Shredding operations
7.6 Sheeting operations
7.7 Pulping operations
7.8 Concluding remarks and future directions
Acknowledgment
References
Section III: Postmortem processing operations
8. Processing of red meat carcasses
Abstract
8.1 Introduction
8.2 Preslaughter operations
8.3 Slaughtering operations
8.4 Postmortem examination
8.5 Good hygienic practices during dressing
8.6 Carcass decontamination
8.7 Traceability
8.8 Animal welfare and meat quality
8.9 Conclusions
References
9. Processing and preparation of slaughtered poultry
Abstract
9.1 Introduction
9.2 Present scenario
9.3 Preslaughter factors
9.4 Postslaughter operations
9.5 Disclaimer
References
10. Processing and preparation of fish
Abstract
10.1 Introduction
10.2 Spoilage of fish
10.3 Fish processing
10.4 Emerging processing / preservation techniques
10.5 Packaging used for fish products
References
11. Use of biopreservation to improve the quality of fresh aquatic products
Abstract
11.1 Introduction
11.2 Biopreservatives obtained from microorganisms
11.3 Biopreservatives obtained from vegetables and algae
11.4 Conclusion
References
Index

Seid Mahdi Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,

2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,

3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,

4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).

5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.

and some book chapters such as:

· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.

· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.

Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Affiliations and expertise

Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health