Ajay Singh

Pradyuman Kumar

Hari Niwas Mishra

Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology. Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.

Recent Advances in Ready-to-Eat Food Technology

Dietrich Knorr

Snehasis Chakraborty

Various enzymes in strawberry are responsible for undesirable changes and extremely short life of its products. Inactivation of these enzymes with minimally affecting the quality of highly nutritious strawberry product is the main concern of modern food industry. High pressure processing (HPP) has been established itself as a best alternative technique for producing fresh like food product. This book represents a research work for investigation of the effect of process parameters such as pressure, temperature and added sugar, on the inactivation of enzymes in strawberry puree during combined high pressure and temperature treatments. Furthermore, response surface model was proposed for each enzyme to describe the inactivation process. Pressure temperature contour plots were calculated from the models which will be very helpful in the industry to achieve fixed inactivation. Optimization was done to predict best processing condition. Hopefully this work will open the area for the researcher to find out the optimized HPP condition in presence of sugar for specific food product.

Hari Niwas Mishra

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