The production of vegetables and fruits is at a high rate but the major challenging task is the postharvest handling and processing of the products. Approximately 20–30% of the production is being wasted due to a lack of proper postharvest management. Many developments were made to reduce this wastage such as cold chain development, different storage structures, some drying methodologies to promote the shelf life of produce. But all these systems need to be improved and utilized commercially. The losses still occur due to a lack of sound knowledge on the chemical nature of products and different management techniques (e.g., drying, cooling, blanching). Therefore, the successful design of the cooling, packing, storage transport, and drying processes of fresh food requires linking materials sciences, fluid dynamics, mechanical deformation, food chemistry, and process control.
Part of the book: Postharvest Technology