Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 16

The major purpose of thermal processing is to maintain certain quality standards, to reduce enzymatic activities, reduce microbial activities to enhance its shelf life, increase digestibility, and maintain certain physical and chemical variations to ensure its characteristic and safety of food. The objective also includes adding values such as maintaining its texture, flavor, color, etc., and make varieties of new products; it should also be needed by the specific section of the population. Over the past several years, consumer demands have improved standard, convenient and varied food which required the modification and development in existing traditional process for the new food preservation technologies. For that, the new novel thermal technologies evolved. Novel thermal technologies are better not only in terms of their quality improvements of food and heating efficiency but also in other important aspects such as water-saving, energy-saving, and reduced emissions. Most of these technologies are green and have less environmental impact and improve the added value of foods.