Evaporative Coolers for the Postharvest Management of Fruits and Vegetables

1st Edition - April 27, 2023
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

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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.

Cover
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter One: Key contributors to postharvest losses and the scale of the problem
Abstract
Introduction
Primary causes of fruit and vegetable postharvest losses
Postharvest losses caused by environmental factors
Traditional operation
Harvesting and field handling
Cleaning and sorting
Packaging
Postharvest loss caused during transporting fruits and vegetables
Types of postharvest losses in fruit and vegetables
Other problems of postharvest for fruits and vegetables
Conclusion and future recommendation
References
Chapter Two: Influence of geographical and climatic factors on the performance of evaporative coolers for the storage of postharvest produce
Abstract
Introduction
Climatic and geographical limitations affecting the implementation of an evaporative coolant structure
Conclusion
References
Chapter Three: Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits
Abstract
Acknowledgments
Introduction
Climacteric fruit and its physiological processes
Evaporative cooling technologies for fresh produce
Evaporative coolant structures
Effects of evaporative coolant structures on quality of fresh produce
Conclusions
References
Chapter Four: Effect of evaporative cooling on the attributes of nonclimacteric fruits
Abstract
Introduction
Effect of postharvest evaporative cooling on the quality attributes of nonclimacteric fruits
Conclusions
References
Chapter Five: Effectiveness of evaporative cooling to extend shelf life of fruits and vegetables
Abstract
World commodity supply systems
The need for evaporative cooling systems
Precooling
Evaporative coolers as aggregation centers
The economics of evaporative cooling systems
Mechanism of spoilage in fruits and vegetables
Best practices in the use of the charcoal and brick coolers to store fruits and vegetables
Further reading
Chapter Six: Application of edible coatings in porous evaporative cooling
Abstract
Introduction
Methods of cooling effect
Evaporative cooler designs in the past
Extension of the life span of various fruits and veggies porous evaporative cooling structures and edible coatings
Edible covering for different fresh produce
Conclusion
References
Further reading
Chapter Seven: Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage
Abstract
Introduction
Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage
Conclusions
References
Chapter Eight: Health benefits derived from fruits and vegetables stored using evaporative coolers
Abstract
Introduction
Benefits derived from fruits and vegetables stored using evaporative coolers
Health benefits of using evaporative coolers for storing fruits and vegetables
Merits of fruits and vegetables stored in evaporative cooling structure
Conclusion
References
Chapter Nine: Postharvest management of aflatoxins in fruits and vegetables
Abstract
Introduction
Aflatoxin contamination in food
Nano-based techniques for aflatoxin detection
Degradation and metabolism of aflatoxins
Aflatoxins in edible fruits and vegetables
Potential health risk for consumers
Mitigating aflatoxin contamination through pre- and postharvest management practices
Conclusion
References
Further Reading
Chapter Ten: Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables
Abstract
Introduction
Effect of edible coatings on the shelf-life extension of fruits and vegetables
Conclusion
References
Further Reading
Chapter Eleven: Effect of evaporative coolant structure on chemical, biochemical, and physiological changes in fruits and vegetables
Abstract
Introduction
Changes observed in fruits and vegetables coated and stored using an evaporative coolant structure
Different types of coatings usually used on fresh produce
Conclusion
References
Further reading
Chapter Twelve: Effect of evaporative cooling structures on the sensory attributes of fruits and vegetables and consumer acceptability
Abstract
Introduction
The theory and basic principle of an evaporative cooling system
Analysis of the sensory properties of evaporative cooling effects in fruits and vegetables
Storage conditions and factors affecting fresh fruits and vegetables
Novel modeling approaches to characterize and quantify carryover effects on sensory acceptability
Application of sensory descriptive analysis and consumer studies to investigate
Conclusions
References
Chapter Thirteen: Effectiveness of evaporative coolant structures in reducing spoilage microorganisms
Abstract
Introduction
Evaporative cooling systems
Spoilage microorganisms in food, fruits, and vegetables
Spoilage of fruits and vegetables by bacteria
Spoilage of fruits and vegetables by fungi
Spoilage of fruits and vegetables by yeast
Techniques used for the identification of microorganisms
Application of nanotechnology combined with evaporative coolant structures for the reduction of spoilage microorganisms
Effect of natural materials derived from plants, most especially medicinal plants
Effect of natural materials derived from animal materials such as chitosan and many others
Modes of action involved in the reduction of microorganisms by the fruits and vegetables stored in an evaporative cooling system
Storage conditions and factors affecting fresh fruits and vegetables in an evaporative coolant structure
Significance and effectiveness of an evaporative coolant structure for postharvest food, fruit, and vegetable preservation
Conclusions and future perspectives
References
Chapter Fourteen: Farmers’ awareness of edible coatings and other dissemination measures
Abstract
Introduction
Edible films and coatings
Theory and principles of edible coatings
Types and nature of edible coatings
Methods of making edible coatings
Composition and formulation of edible coatings
Preservation of food products by edible coatings
Application of edible coatings in food products
References
Chapter Fifteen: The effect of evaporative coolant structure on ornamental plants
Abstract
Introduction
History of improvement of ornamental plants
Evaporative coolant structure
Types of evaporative cooling system
Materials required for designing evaporative coolers
Advances in the technology of evaporative coolant structure
Practical applications of evaporative coolant structure on ornamental plants
Quality attributes in ornamental plants
Evaporative coolant structure in the cultivation of ornamental plants
Evaporative coolant structure in harvesting and postharvest care of ornamental plants
Cooling methods
Evaporative coolant structures in the distribution and marketing of ornamental plants
Environmental benefits of evaporative coolant application on ornamental plants
Health benefits of evaporative coolant structure application on ornamental plants
Economic benefits of evaporative coolant structure application on ornamental plants
References
Chapter Sixteen: Effect of evaporative cooling structures on tropical and subtropical fruits and nuts
Abstract
Introduction
Edible coatings and biopolymers
Application of nanomaterials in enhancing edible films
Plant-derived essential oils for edible films
Use of chitosan derived from animal materials for edible films
Edible coating farming: Efficiency and impact on family livelihood, food security, and the environment
Progress and development in edible coating systems
Challenges and limitations of dissemination of an edible coating system faced by farmers and public awareness
Conclusions and future perspectives
References
Chapter Seventeen: Effect of an evaporative cooling structure as a storage technique in the preservation of fresh produce/horticulture to benefit human health
Abstract
Introduction
A general overview
Evaporative cooling structures
Evaporative cooling storage and its positive human health implications
Storage techniques utilized for the preservation of fresh produce/horticulture
Impact of storage techniques on food security and the environment
Negative health implications of storage techniques in evaporative cooling structures
Edible coating materials/biopolymers
Health implications of edible coating materials after storage
Challenges and limitations of the use of different storage techniques in evaporative cooling structures
Future recommendations and further suggestions
Summary
References
Chapter Eighteen: Effect of evaporative coolant structure on roots and tubers
Abstract
Introduction
Nutritional and health benefits of roots and tubers stored in evaporative coolant structure
Conclusion
References
Further reading
Chapter Nineteen: Evaporative coolers for the postharvest management of fruits and vegetables
Abstract
Introduction
Advantages of evaporative cooling systems in most communities
Economic perspectives of communities utilizing evaporative cooling systems
Utilization of evaporative cooling systems in India
References
Further reading
Chapter Twenty: Application of essential oils as edible coatings: Implications of storage in evaporating coolant structure
Abstract
Introduction
General overview
Application of essential oil in preventing fungus, bacteria, and yeast responsible for spoilage of fruits and vegetables
Essential oils as edible coatings
Evaporating coolant structure and the implications of combination with edible coatings containing essential oils
Impact of essential oils as edible coatings on food security, health, and environment
Conclusions
References
Further reading
Chapter Twenty-One: Chitosan as an edible coating on fruits stored in evaporative cooling structures
Abstract
Introduction
The mechanism of edible coating functioning
The concept and principles of evaporative cooling
Recent studies on chitosan as an edible coating on fruits stored in evaporative cooling structures
Conclusions and future trends
References
Chapter Twenty-Two: Intelligent freshness indicators in packaging of plant-based food products
Abstract
Introduction
Intelligent packaging through coding
Intelligent packaging through sensors
Oxygen sensors and oxygen absorbers for intelligent packaging
Relevance of intelligence freshness indicators to plant-based foods in the food industry
Applications of freshness indicators in the detection of perishable food
References
Chapter Twenty-Three: Influence of evaporative cooling, refrigeration, and traditional underground storage methods on the physicochemical properties of amadumbe starch
Abstract
Introduction
Materials and methods
Results and discussion
Conclusions
Conclusions, Recommendations, and Future Research Opportunities
References
Chapter Twenty-Four: Physicochemical properties of amadumbe flour derived from amadumbe corms subjected to different storage methods
Abstract
Introduction
Materials and methods
Results and discussion
Conclusions
References
Chapter Twenty-Five: Biogenic nanomaterials with diverse biological activities in the food and biomedical industries
Abstract
Introduction
Modes of action of nano drugs synthesized from microorganisms
Types of nanomaterials
Nitric oxide
Dendrimers
Synthesis of nanoparticles from microorganisms
Mechanism of action involved with nanoparticles possessing antibacterial activities
Antimicrobial in vitro assay
Nanomaterials derived from medicinal plants
Production of synthesized nanomaterials derived from microorganisms
Fabrication of nanoparticles derived from microorganisms
Mode of action of nanoparticles derived from microorganisms
Anticancer property of nanomaterials derived from microorganisms
Wound healing activities of nanomaterials derived from microorganisms
Conclusion
References
Further reading
Chapter Twenty-Six: Patenting protocols, toxicity, risk assessments, and policy issues of nanomaterials with diverse applications in food, biomedical, and other relevant sectors
Abstract
Introduction
The role of industrialization in nanotechnology
The role of marketing of nanotechnology and nano drugs in medicine
Toxicity, risk assessments, and nanomaterials
Policy issues of nanomaterials
References
Index

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 at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria.

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, UK

Duncan Onyango Mbuge

Duncan Onyango Mbuge holds a Ph.D. Environmental and Bio-systems Engineering, University of Nairobi. He is Chairman of the Department of Environmental and Biosystems Engineering. He is also a Senior Lecturer, Department of Environmental and Biosystems Engineering (March 2012 – Present) - Lecturing and Research in Power and Machinery, Process and Food Engineering, Materials Science, Environmental management and conservation in construction, Renewable Energy, Infrastructure Engineering including greenhouse design, Construction materials and workshop techniques.

Affiliations and expertise

Chairman and Senior Lecturer, Department of Environmental and Biosystems Engineering, Nairobi, Kenya

Tilahun Seyoum Workneh

Tilahun Seyoum Workneh is an Associate Professor at the Agricultural Engineering Discipline. He has graduated with B.Sc. Degree in Agricultural Engineering, Department of Agricultural Engineering, Alemaya University, Ethiopia and holds a PhD, Food Science, Department of Microbial, Biochemical and Food Biotechnology, The University of the Free State, Bloemfontein, South Africa. He has a diverse range of research interests such as: Heat and Mass Transfer, Hybrid Drying Technology and Food Quality and Food Safety.

Affiliations and expertise

Professor, School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa