Effects of equipments and processing conditions on quality of fresh-cut produce

Abstract

A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality

Mixing fresh-cut baby green and red leaf lettuce from soilless cultivation preserves phytochemical content and safety

“…The quality of raw material at harvest and its suitability to be processed are of fundamental importance to maintain high-quality fresh cut products during their shelf life (Ansah et al 2018). Lettuce (Lactuca sativa L.) is one of the primary fresh-cut leafy vegetables and the major constituent of fresh salads (Selma et al 2012).…”

Cutting Machine Manufacturing Design Process

“…Grinding process is a smoothing process on the surface contained irregularities and roughness due to machining and welding (Ansah, Amodio, De Chiara, & Colelli, 2018). Process This grinding is done on several components with different sanding eyes different adapt by type material which will done refinement (Cerit & Demirkol, 2021).…”

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

“…The quality of raw material at harvest and its suitability for processing are of fundamental importance for the shelf life of fresh-cut produce [23]. In addition, increased public concerns on the pesticides used in crop production have driven many consumers to prefer organic fresh produce.…”