Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 35

Sushree Titikshya*, Monalisa Sahoo, Vivek Kumar and S.N. Naik

Centre for Rural Development and Technology, IIT Delhi, Delhi, India

Abstract

Heat utilization in food processing is a century-old tradition utilized for the preservation, extraction, cleaning of different food products. Food quality and safety are the two major concerns in the industrial sector besides targeting different microorganisms found in the food. Techniques for food preservation are always improving at an increasing pace to avoid degradation of the food product, and novel methods to improvise microbial inactivation are also trending. With the rising customer demands for fresh products, industries are giving special attention to the heat resistance of spores from sensitive cold growing spores and finding ways for minimal processing with an amalgamation of facilities for cold storage and improved shelf life. Intensive studies were investigated for developing new alternative conventional techniques which look after better preservation of food, maintaining the color, texture, nutritional quality, and flavor of the food product. In the accumulation of environmental and food safety concerns, the techniques which have evolved as an innovative thermal preservative method in agricultural and food applications are ohmic heating, radiofrequency heating, microwave heating, infrared heating, and instant control pressure drop technology.

Keywords: Food quality, minimal processing, ohmic heating, food safety