Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 56

To validate the innovative techniques and products developed from that is the main focus of the food industries to scale it up for the next generation and match the pace. With the continuing year, there are various techniques which emerged and were marketed in varied countries in the world, such as microwave, high-pressure process but commercialization of DIC was very narrow [89]. Many applications are emerging especially for powder food products for debacterization and decontamination which are gaining a huge interest in the food industrial sector. The technology stated in this chapter proved to be great and promising for the inactivation process of the microbes with each of them having some speciality with some advantages and disadvantages. Consequently, it is important to identify and build a specialized amalgamation of these techniques and the specific food products to improve the product characteristics and increase the lethality of the cell of the microbes. The major demerit of these techniques is elevated initial cost for installation and minimum data available for data processing parameters. To minimize this drawback, treatment state is optimized and efficacy and high-end products are processed by adjusting the process parameters. This helps in preserving the nutritional balance and product quality plus ensures the safety of the product while been exposed to high temperature. And also, the result of the studies clarify that these techniques help to enhanced the decontamination process and eradicate the microbial load, ensuring the safety of the product [90]. Henceforward, a detailed calculation of charges related to the setting of the treatment plant to operating and maintain the whole line of the process gives a very authentic and practical approach of the innovative techniques leading to better value products.