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Overview on the Food Industry and Its Advancement

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Food Tech Transitions

Abstract

Over the last 100 years, traditional food processing operations have been industrialized and aimed to decrease the losses and waste of food products and increase their quality, shelf life and optimize nutrient availability. However, such treatments may negatively affect the organoleptic and nutritional properties of foods. Accordingly, food scientists and manufacturers has long sought efficient alternatives to fulfill the requirements of food industry. Therefore, in recent years the application of novel and emerging processing technologies such as high pressure processing (HPP), pulsed electric field (PEF), microwave heating (MWH), radio frequency heating (RF), radiation, infrared heating, ohmic heating, ozone, supercritical CO2, etc. has become more prevalent in different aspects of food processing including sterilization and pasteurization, degradation of toxins, modification of hydrocolloids, removal of antibiotics, reduction of insects, peeling, extraction, cooking, blanching, drying, thawing, tempering, concentration, etc. These technologies have improved the availability and quality of food products while being more fast, energy effective and eco-friendly in comparison to conventional heat treatments.

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Mehrdad Niakousari, Sara Hedayati, Zahra Tahsiri & Hamide Mirzaee

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  1. Mehrdad Niakousari
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  2. Sara Hedayati
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  3. Zahra Tahsiri
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  4. Hamide Mirzaee
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Correspondence to Mehrdad Niakousari .

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Editors and Affiliations

  1. Department of Societal Transition and Agriculture, University of Hohenheim, Stuttgart, Germany

    Cinzia Piatti

  2. Institute of Crop Science, University of Hohenheim, Stuttgart, Germany

    Simone Graeff-Hönninger

  3. Institute of Crop Science, University of Hohenheim, Stuttgart, Germany

    Forough Khajehei

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Niakousari, M., Hedayati, S., Tahsiri, Z., Mirzaee, H. (2019). Overview on the Food Industry and Its Advancement. In: Piatti, C., Graeff-Hönninger, S., Khajehei, F. (eds) Food Tech Transitions. Springer, Cham. https://doi.org/10.1007/978-3-030-21059-5_2

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