2016;15(2):35370.
Drying has numerous advantages. Cavazos-Garduo A, Serrano-Nio JC, Sols-Pacheco JR, Gutierrez-Padilla JA, Gonzlez-Reynoso O, Garca HS, Aguilar-Uscanga BR. The developing world produces majority of the worlds fresh fruits and vegetables [145]. CRC Press; 2005. However, this process has no impact on enzymes and spores. Penguin: The Berkley Publishing Group; 1992. Grandison AS, Brennan JG. Rahman S, Ahmed J. Handbook of food process design. Rahman MS (eds). SKA and MMU carried out a major part of the literature review and drafted the manuscript.
This review has compiled and discussed different food categories, different food spoilage mechanisms, and mechanisms and applications of traditional and advanced food preservation techniques. Adams MR, Moses MO. This research was supported by BCEF Academic Research Fund and CASR Research Fund, BUET. Foods of plant origin. Enjoy access to millions of ebooks, audiobooks, magazines, and more from Scribd. 24th ed. 2010;47(6):6627. Hoboken: Wiley; 2012.
1999, New York: Springer, Friis RH. Classification of food, recreated from references [9,10,11,12]. Chron: The Hearst Newspaper, LLC; 2017. http://livehealthy.chron.com/effects-food-preservatives-human-body-6876.html. Considering the self life, food items can be classified as perishable, semi-perishable, and non-perishable [10]. Table6 presents the applications of pasteurization process to preserve different food items. Environmental Engineering. Google Scholar. The primitive stage of food spoilage can be detected by color, smell, flavor, texture, or food. Barbosa-Cnovas GV, Altunaker B, Meja-Loro DJ.
The history of Food Preservation dates back to ancient civilization when the primitive troupe first felt the necessity for preserving food after hunting a big animal, which could not be able to eat at a time. Rogers LD, Overall CM.
Global food and vegetable processing; market research report. IR regulatory limits are set by the legislative bodies. Waste Management in Food Processing Industry, Food Processing, Food Spoilage and their Prevention: An Overview, SSR Institute of International Journal of Life Sciences. Packages used for aseptic processing are produced from plastics having relative softening temperature. However, there are growing concerns of using chemical additives and preservatives in food items because of possible health hazards. Partial freezing is applied to extend the shelf life of fresh food items in modern food industries. Womens Nutritional Health Care, 2015. Tucker GS. Damages of fruits and vegetables by mechanical means may also activate pectinases and initiate microbial attack [35]. The US frozen food market revenue is expected to reach 70 billion USD by the end of 2024 [106]. Food industries manual. Sulfites (including sodium bisulfite, sodium meta-bisulfite, and potassium bisulfite) found in wine, beer, and dried fruits are known to trigger asthmatic syndromes and cause migraines in people who are sensitive to them. LIST OF PRACTICALS 2002;1(1):204.
The global consumption and application of food additives and preservatives are extending. Foods with high sugar content can undergo sugar crystallization either by moisture accumulation or by increasing temperature.
Pulsed electric field (PEF) food processing is defined as a technique in which food is placed between two electrodes and exposed to a pulsed high voltage field (2040kV/cm). 2013;4(1):612. When dry food products are kept in highly humid conditions, the state of food products changes due to glass transition phenomena [9]. Chilled Food Industry Market Research and Statisitics 2014 [cited 2014 October 5]; http://www.reportlinker.com/ci02046/Chilled-Food.html. The International Institute of Refrigeration (1986) defines various factors of freezing time in relation to the food products and freezing equipment. statement and Concept of microwave heating effect on food quality 2nd ed. Regulatory limits of irradiation The IR dose delivered to foods is measured in kilo grays (kGy).
Effects of ultraviolet light and high-pressure processing on quality and health-related constituents of fresh juice products. Low processing temperature and short residence time of this process allow a highly effective inactivation of microorganisms [107]. A review on mechanisms and commercial aspects of food preservation and processing, $${\text{Amino}}\;{\text{acid}} + {\text{O}}_{ 2} \mathop{\longrightarrow}\limits^{{\text{deaminase}}}{\text{NH}}_{ 3 } + {\text{Organic}}\;{\text{acid}}$$, $${\text{Proteins}}\mathop{\longrightarrow}\limits^{\text{proteinase}}{\text{Peptides}}\mathop{\longrightarrow}\limits^{\text{peptidase}}{\text{Amino}}\;{\text{Acids}} .$$, $${\text{C}}_{6} {\text{H}}_{12} {\text{O}}_{6} + {\text{O}}_{2} = {\text{C}}_{2} {\text{H}}_{5} {\text{OH}} + {\text{CO}}_{2} {\text{Hexose}} + {\text{Oxygen}} = {\text{Ethanol}} + {\text{Carbon dioxide}} .$$, $${\text{C}}_{{2}} {\text{H}}_{{5}} {\text{OH}}+{\text{O}}_{{2}}={\text{CH}}_{{3}}\,{\text{COOH}}+ {{\text{H}}_{{2}}}\,{\text{O}}\,{\text{Ethanol}}+ {\text{Oxygen}}={\text{Acetic}\,\text{Acid}}+{\text{Water}}.$$, $${\text{C}}_{ 6} {\text{H}}_{ 1 2} {\text{O}}_{ 6} \left( {\text{Glucose}} \right) \to 2 {\text{CH}}_{ 3} {\text{CHOHCOOH }}\left( {{\text{Lactic}}\;{\text{Acid}}} \right).$$, $${\text{C}}_{ 6} {\text{H}}_{ 1 2} {\text{O}}_{ 6} = {\text{CH}}_{ 3} {\text{CHOHCOOH}} + {\text{C}}_{ 2} {\text{H}}_{ 5} {\text{OH}} + {\text{CO}}_{ 2} {\text{Glucose}} = {\text{Lactic Acid}} + {\text{Ethanol}} + {\text{Carbon dioxide}} .$$, https://doi.org/10.1186/s40066-017-0130-8, http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html, http://en.banglapedia.org/index.php?title=Food_Preservation, www.ukessays.com/essays/marketing/world-food-market-overview-marketing-essay.php?cref=1, https://www.britannica.com/topic/food-preservation, http://www.abc.net.au/health/features/stories/2013/02/14/3684208.htm, http://livehealthy.chron.com/effects-food-preservatives-human-body-6876.html, http://www.reportlinker.com/ci02014/Alcoholic-Drink.html, http://www.reportlinker.com/ci02046/Chilled-Food.html, http://www.themeatsite.com/articles/2362/uk-chilled-foods-market-driven-by-demand-for-health-quality-convenience/, http://www.prnewswire.com/news-releases/analysis-and-forecast-report-onpasteurised-milk-market-in-china-250759061.html, https://uk.finance.yahoo.com/news/global-beverage-market-000000256.html, http://marketrealist.com/2015/03/alcoholic-beverages-key-category-beverage-industry/, http://creativecommons.org/licenses/by/4.0/, http://creativecommons.org/publicdomain/zero/1.0/. Economic Research Service/USDA; 2005. 2016;5(1):8. However, increasing shelf lives of food items without compromising original food properties is still critical and challenging. They also function as antioxidants, flavorings, and antibacterial agents [126].
Kanatt SR, Chander R, Sharma A. 2nd ed. Katz F. Active cultures add function to yoghurt and other foods. See our User Agreement and Privacy Policy. food science, food preservation and food engineering basic considerations. Knechtges PL.
France: William Reed Business Media; 2016. Different cultures at different times and locations used almost the similar basic techniques to preserve food items [2]. HP processes affect all reactions and structural changes where a change in volume is involved. Cited 4 May 2017. This article will be useful for the professionals and researchers working on food processing and food safety to develop effective and integrated methods to preserve foods. This process was named after the French scientist Louis Pasteur (18221895), who experimented with this process in 1862. At a high dose, IR may cause the loss of some micronutrients, most notably vitamins A, B1, C, and E. According to FDA, IR has effects on food nutritive value that is similar to those of conventional food processing techniques [102]. Jay JM. This article also reports the global market trend of preserved and processed food. Clipping is a handy way to collect important slides you want to go back to later. In this process, air is excluded from the product to avoid the action of aerobic microorganisms, such as the acetobacter. According to the National Academy of Sciences (1973), additives are prohibited to disguise faulty process, to hide spoilage, damage, or other inferiority, and apparently to deceive consumer. Tamime AY. It is one of the oldest methods of food preservation [49]. Instant access to millions of ebooks, audiobooks, magazines, podcasts and more.
Mechanisms of different food fermentation techniques are briefly discussed below: Alcohol fermentation is the result of yeast action on the simple sugar called hexose converting this into alcohol and carbon dioxide.
Arcand Y, Boye JI. 2015; http://www.themeatsite.com/articles/2362/uk-chilled-foods-market-driven-by-demand-for-health-quality-convenience/.
Status of Indian food industry with emphasis on State of Haryana. Springer Nature. After this reaction, carbonyl compounds, responsible for rancid taste of foods, are produced [35]. Pectins are complex mixtures of polysaccharides that make up almost one-third of the cell wall of dicotyledonous and some monocotyledonous plants [41, 42]. Among these two, intentional additives are strictly controlled by government authority [131]. Table1 presents different food items according to their functions and nutrients. Hoff JE, Castro MD. 2002. http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html. Sterilization can be achieved either by heat treatment, by chemical treatment, or by attributing both of them [79]. There are different types of fermentation used in food processing. Google Scholar. It can increase the shelf life of food items to a large extent; as an example, UHT pasteurization process can extend the shelf life of liquid milk from 19 to 90days, whereas combined UHT processing and aseptic packaging extend shelf life to six months or more. Both benzoate and nitrite induce decrease in serum bilirubin and increase in serum urea. Food and Agriculture Organization of the United Nations Rome; 1998. Food Chem Toxicol. However, the Asian market is also expected to show satisfactory growth in the upcoming years. Effect of pasteurization, freeze-drying and spray drying on the fat globule and lipid profile of human milk. IQF also allows higher capacity for commercial freezing plants with the resultant cost reduction. Under this method, food products are preserved as pickles, relishes, etc. Sagar VR, Suresh P. Kumar, Recent advances in drying and dehydration of fruits and vegetables: a review. Doyle MP. Karmas R, Pilar Buera M. Marcus K. Effect of glass transition on rates of nonenzymic browning in food systems. The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat.
Food Additives including Chemical Preservatives-