About the Editors

Food Engineering Series
Series Editor
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Advisory Board
José Miguel Aguilera, Catholic University, Chile
Kezban Candoğan, Ankara University, Turkey
J. Peter Clark, Clark Consulting, USA
Richard W. Hartel, University of Wisconsin, USA
Albert Ibarz, University of Lleida, Spain
Jozef Kokini, Purdue University, USA
Michael McCarthy, University of California, USA
Keshavan Niranjan, University of Reading, United Kingdom
Micha Peleg, University of Massachusetts, USA
Shafiur Rahman, Sultan Qaboos University, Oman
M. Anandha Rao, Cornell University, USA
Yrjö Roos, University College Cork, Ireland
Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
More information about this series at http://www.springer.com/series/5996
Mohammed Wasim Siddiqui
Mohammad Shafiur Rahman
Editors
Minimally Processed Foods
Technologies for Safety,
Quality, and Convenience
Editors
Mohammed Wasim Siddiqui
Department of Food Science
and Technology
Bihar Agricultural University
Sabour, Bhagalpur
Bihar, India
Mohammad Shafiur Rahman
Department of Food Science and Nutrition
Sultan Qaboos University
Al-khod, Oman
ISSN 1571-0297
ISBN 978-3-319-10676-2
ISBN 978-3-319-10677-9 (eBook)
DOI 10.1007/978-3-319-10677-9
Springer Cham Heidelberg New York Dordrecht London
Library of Congress Control Number: 2014953233
© Springer International Publishing Switzerland 2015
This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of
the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
broadcasting, reproduction on microfilms or in any other physical way, and transmission or information
storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology
now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection
with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and
executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this
publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s
location, in its current version, and permission for use must always be obtained from Springer.
Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations
are liable to prosecution under the respective Copyright Law.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
does not imply, even in the absence of a specific statement, that such names are exempt from the relevant
protective laws and regulations and therefore free for general use.
While the advice and information in this book are believed to be true and accurate at the date of
publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for
any errors or omissions that may be made. The publisher makes no warranty, express or implied, with
respect to the material contained herein.
Printed on acid-free paper
Springer is part of Springer Science+Business Media (www.springer.com)
Preface
Preservation of food is crucial to achieve global food supply and its safety with
desired sensory and nutritional quality. The traditional as well as advance methods
are being used to achieve the desired shelf life with appropriate nutrients, appealing
color, flavor, and texture. In principle, all foods are not subjected to the same degree
or severity of processing. The minimally processed foods are constantly growing
due to their increased demand by the consumers. There are different types of products under mimimally processed foods, for example, fresh-cut, ready-to-serve,
ready-to-eat, and/or ready-to-cook, cook-chill, cook-freeze, part-baked products.
Always there is an attempt to use low severity of processing as well as minimal
chemicals. The foods termed as minimally processed are fresh like products that
need special care in preparation, processing, storage, and handling. The minimal
processing techniques maintain the desired shelf life and safety of the products with
higher sensory and nutritional quality. The new or novel technologies are being
applied to achieve high quality safe minimally processed foods. The scientists are
continuously working to develop new technologies to fulfil the consumers’ expectations. In terms of science and applications, several advances on new technologies
have been achieved to develop new minimally processed foods with desired safety,
quality, and convenience.
The safety and efficacy of minimal processing depend on the use of novel preservation technologies. A professional food manufacturer, food scientist, food engineer, and/or postharvest technologist indulged in the processing of minimally
processed foods should be well versed with the basic principles, processes, as well
as quality and safety concerns. This book “Minimally Processed Foods:
Technologies for Safety, Quality, and Convenience” has been developed primarily for fulfilling these expectations and intended to be used by the students in the
undergraduate and graduate courses in Food Process Engineering/Food Technology/
Postharvest Technology. This would be a valuable source to the professionals working in the food industry. It could also be used by graduates of other disciplines, such
as Horticulture and/or Livestock Products Technology.
v
vi
Preface
Editors of this book have an adequate experience in teaching, research, and
extension activities related to food science and postharvest technology. They have
realized a need of such reference book that covers many important aspects of plantand animal-based minimally processed foods, starting from farm to fork. They
endeavored to gather eminent academics and professionals across the globe for their
contributions in this book. The authors have diverse backgrounds and vast experiences in the field. Each chapter of this book is intended to provide concise, to-thepoint descriptions of basic principles, technologies, and applications in different
categories of minimally processed foods.
The book contains 12 chapters and the first chapter determines/describes the
scope of the minimally processed foods and available new technologies or methods
to produce quality products in terms of safety and nutrition. Chapter 2 presents
hurdle concepts in food preservation and processing. It explains the individual
assessment of each product using logical tree based on their hurdles as proposed by
IFT/FDA. Theoretical concepts of F-value, water activity, glass transition, state diagram, and macro–micro region concepts are explained in order to apply these in
determining food stability. A brief overview on the prediction models is also presented. Chapter 3 has devoted to basic principles and methods of packaging required
for minimally processed foods. Chapters 4 and 5 are well versed with important
operations (i.e., washing, peeling, cutting) and technologies (traditional and novel)
involved in manufacturing of plant-based fresh-cut products. The new technologies
or methods, such as edible coating, natural preservatives (i.e., antimicrobial, flavour
enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified
or controlled atmosphere), and selected nonthermal techniques (high pressure,
pulsed electric field, ultrasound, light) are also included. Chapter 6 concisely
describes the trends, convenience, and safety issues of ready meals. Cook-chill and
half-baked/part-baked products have been an important category of minimally processed foods. These are most popular ones owing to their benefits in terms of quality, safety, and convenience. Three chapters 7–9 are dedicated to processing, quality,
and storage issues of these products. Nowadays, the production and processing of
meat and fish products without compromising safety and quality is a challenge. The
chapters 10 and 11 deal with various conventional and latest minimal processing
approaches used in meat and seafood products. Finally, the chapter 12 discusses the
important issues of minimal processing in terms of the sustainability and challenges
along with remedial measures to preserve the quality and safety of minimally processed foods.
The editors are confident that this book will prove to be a standard reference
work for the food industry in developing minimally processed foods. The information can be used to extend the shelf life by retaining safety as well as nutritional and
sensory quality. The editors would appreciate receiving new information and comments to assist in the future development of the next edition.
Sabour, Bhagalpur, India
Al-khod, Oman
Mohammed Wasim Siddiqui
Mohammad Shafiur Rahman
Acknowledgment
Some rare, auspicious moments come in life when words are totally insufficient to
express the heartfelt emotion. It was almost impossible to reveal the deepest sense
of veneration to all without whose precious exhortation, this book project could not
be completed. At the onset of the acknowledgment, we ascribe all glory to the
Gracious “Almighty Allah” from whom all blessings come. We would like to thank
for His blessings to write this book.
With a profound and unfading sense of gratitude, we wish to express our sincere
thanks to the Bihar Agricultural University, India, and Sultan Qaboos University,
Sultanate of Oman, for providing us the opportunity and facilities to execute such
an exciting project, and supporting us towards our research and other intellectual
activities around the globe. We convey special thanks to our colleagues and other
research team members for their support and encouragement for helping us in every
footstep to accomplish this venture. We would like to appreciate Ms. Susan Safren,
Ms. Anne Meagher, and Mr. Daniel Falatko of Springer Publisher for their continuous support to complete the project.
In omega, our vocabulary will ever remain insufficient to express our indebtness
to our adorable parents and family members for their infinitive love, cordial affection, incessant inspiration, and silent prayer to “Allah” for our well-being and
confidence.
vii
Contents
1
Minimally Processed Foods: Overview .................................................
Vasudha Bansal, Mohammed Wasim Siddiqui,
and Mohammad Shafiur Rahman
1
2
Hurdle Technology in Food Preservation .............................................
Mohammad Shafiur Rahman
17
3
Packaging Methods for Minimally Processed Foods ...........................
Ali Abas Wani, Preeti Singh, Astrid Pant, and H.C. Langowski
35
4
Washing, Peeling and Cutting
of Fresh-Cut Fruits and Vegetables .......................................................
M.R. Tapia, M.M. Gutierrez-Pacheco, F.J. Vazquez-Armenta,
G.A. González Aguilar, J.F. Ayala Zavala,
Mohammad Shafiur Rahman, and Mohammed Wasim Siddiqui
57
5
Technologies in Fresh-Cut Fruit and Vegetables .................................
G.R. Velderrain-Rodríguez, A.E. Quirós-Sauceda,
G.A. González Aguilar, Mohammed Wasim Siddiqui,
and J.F. Ayala Zavala
79
6
Trends, Convenience, and Safety Issues of Ready Meals .................... 105
Ida Idayu Muhamad and Norsuhada Abdul Karim
7
Processing, Storage and Quality of Cook-Chill
or Cook-Freeze Foods ............................................................................. 125
Atef Elansari and Alaa El-Din A. Bekhit
8
Part-Baked Products............................................................................... 151
Mehmet Murat Karaoglu
9
Processing, Quality and Storage of Part-Baked Products................... 173
Cristina M. Rosell
ix
x
Contents
10
Minimally Processed Meat and Fish Products ..................................... 193
Rituparna Banerjee and Arun K. Verma
11
Processing, Quality and Safety of Irradiated
and High Pressure-Processed Meat and Seafood Products ................. 251
Cheng-An Hwang and Xuetong Fan
12
Sustainability and Challenges of Minimally Processed Foods ............ 279
J.E. Dávila-Aviña, L.Y. Solís-Soto, G. Rojas-Verde,
and N.A. Salas
Index ................................................................................................................. 297
About the Editors
Mohammed Wasim Siddiqui Dr. Md. Wasim Siddiqui is an Assistant Professor
and Scientist in the Department of Food Science and Technology, Bihar Agricultural
University, Sabour, India, and author or coauthor of 24 peer reviewed journal articles, 13 book chapters, and 16 conference papers. He has three books to his credit
published by CRC Press & Apple Academic Press, USA. Recently, Dr. Siddiqui has
established an international peer reviewed journal “Journal of Postharvest
Technology.” Dr. Siddiqui is an Acquisitions Editor in Apple Academic Press, New
Jersey, USA for Horticultural Science. He has been honored to be the Editor-inChief of a book series entitled “Postharvest Biology and Technology” being published from Apple Academic Press, New Jersey, USA. He has been serving as an
editorial board member of several journals.
Dr. Siddiqui acquired B.Sc. (Agriculture) degree from Jawaharlal Nehru Krishi
Vishwa Vidyalaya, Jabalpur, India. He received the M.Sc. (Horticulture) and Ph.D.
(Horticulture) degrees from Bidhan Chandra Krishi Viswavidyalaya, Mohanpur,
Nadia, India, with specialization in the Postharvest Technology. He was awarded
Maulana Azad National Fellowship Award from the University Grants Commission,
New-Delhi, India. He is a member of “Core Research Group” at the Bihar
Agricultural University (BAU) and providing appropriate direction and assisting to
sensitize priority of the research. He has received several grants from various funding agencies to carry out his research projects. Dr. Siddiqui has been associated to
postharvest technology and processing aspects of horticultural crops. He is dynamically indulged in teaching (graduate and doctorate students) and research, and he
has proved himself as an active scientist in the area of Postharvest Technology.
Mohammad Shafiur Rahman Mohammad Shafiur Rahman, Professor at the
Sultan Qaboos University, Sultanate of Oman, and the author or co-author of over
300 technical articles including 117 refereed journal papers, 107 conference papers,
66 book chapters, 34 reports, 13 popular articles, and 8 books. He is the author of
the internationally acclaimed and award-wining Food Properties Handbook, published by CRC Press, Boca Raton, FL, which was one of the bestsellers from CRC
Press in 2002. The second edition is now released with his editorship. The editor of
xi
xii
About the Editors
the popular book Handbook of Food Preservation published by CRC Press, Boca
Raton, FL. The first edition received one of the bestsellers from CRC press in 2003,
and the second edition is now in the market. The first edition was translated into
Spanish. He is one of the editors of Handbook of Food Process Design (two volumes) published by Wiley-Blackwell, Oxford, England in 2012. He was invited to
serve as one of the associate editors for the Handbook of Food Science, Engineering
and Technology, and one of the editors for the Handbook of Food and Bioprocess
Modeling Techniques published by CRC Press, FL.
Professor Rahman has initiated the International Journal of Food Properties
(Marcel Dekker, Inc.) and serving as the founding editor for more than 15 years. In
addition he is serving in the editorial boards of eight international journals. He is a
member in the Food Engineering Series Editorial Board of Springer Science,
New York. He is serving as a Section Editor for the Sultan Qaboos University journal Agricultural Sciences. In 1998 he has been invited and continued to serve as a
Food Science Adviser for the International Foundation for Science (IFS) in Sweden.
Professor Rahman is a professional member of the New Zealand Institute of
Food Science and Technology and the Institute of Food Technologists, and Member
of Executive Committee for International Society of Food Engineering, ISFE. He
was involved in many professional activities, such as organizing international conferences, training workshops, and other extension activities. He has initiated and
served as the Founding Chair of the International Conference on Food Properties
(iCFP). He was invited as a key note/plenary speaker in eight international conferences. He received the B.Sc. Eng. (Chemical) (1983) and M.Sc. Eng. (Chemical)
(1984) degrees from Bangladesh University of Engineering and Technology, Dhaka,
the M.Sc. degree (1985) in food engineering from Leeds University, England, and
the Ph.D. degree (1992) in food engineering from the University of New South
Wales, Sydney, Australia.
Professor Rahman has received numerous awards and fellowships in recognition
of research/teaching achievements, including the HortResearch Chairman’s Award,
the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding
Researcher Award 2003, SQU Distinction in Research Award 2008, and the British
Council Fellowship. In 2008 Professor Rahman was ranked among the top five
Leading Scientists and Engineers of 57 OIC Member States in the Agroscience
Discipline.
Professor Rahman is an eminent scientist and academic in the area of Food
Processing. He is recognized for his significant contribution to the basic and applied
knowledge of food properties related to food structure, food functionality, engineering properties, and food stability. His total SCOPUS and Google Scholar citations
are 1,851 and 3,566, respectively, which indicates the high impact of his research in
the international scientific community.