Advertisement

Effectiveness of Food Preservation Systems

  • Mohammad U. H. Joardder
  • Mahadi Hasan Masud
Chapter

Abstract

Food without adequate nutrition cannot serve the purpose of its consumption. The main purpose of food preservation is to retain as much nutrition as fresh foods contain. Maintaining a fresh quality of preserved food does not get proper attention in developing countries. Many advantages such as low initial and maintenance cost, ease of operation, and maintenance can be measured with local materials which are embedded in traditional food preservation techniques; however, energy efficiency and processing time of the traditional preservation techniques are not at a satisfactory level in most of the cases. Overall quality including shelf life can be improved to an appreciable extent. In order to improve energy efficiency, processing time, as well as quality attributes, mistakes and challenges associated with traditional food preservation must be addressed properly. On the other hand, improper preservation may hinder the food safety in the long run. In this chapter, the overall performance of food preservation techniques practiced in developing countries has been extensively discussed.

References

  1. 1.
    Vuppala G, Murthy RK (2015) Fermentation in food processing. J Microbiol Biotechnol 4(1):1–7Google Scholar
  2. 2.
    Chang JY, Chang HC (2010) Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J Food Sci 75(2):M103–M110PubMedCrossRefGoogle Scholar
  3. 3.
    Dal Bello F et al (2007) Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci 45(3):309–318CrossRefGoogle Scholar
  4. 4.
    Mourad K, Nour-Eddine K (2006) Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum…. Grasas Aceites 57(3):292–300CrossRefGoogle Scholar
  5. 5.
    Hickey FD (1963) Apparatus for aseptic canning of food products. U.S. Patent 3,105,335, issued October 1, 1963Google Scholar
  6. 6.
    Zottola EA, Wolf ID, Nordsiden KCL, Thompson DR (1978) Home canning of food: evaluation of current recommended methods. J Food Sci 43(6):1731–1733CrossRefGoogle Scholar
  7. 7.
    Eichler EH (1953) Canning whole food articles. U.S. Patent 2,664,358, issued December 29, 1953Google Scholar
  8. 8.
    Thompson DR, Wolf ID, Nordsiden KL, Zottola EA (1979) Home canning of food: risks resulting from errors in processing. J Food Sci 44(1):226–233CrossRefGoogle Scholar
  9. 9.
    Robertson GL (2011) Packaging and food and beverage shelf life. In: Food and beverage stability and shelf life. Woodhead Publishing, Sawston, United Kingdom, Cambridge, United Kingdom, pp 244–272CrossRefGoogle Scholar
  10. 10.
    Moreno O, Atarés L, Chiralt A, Cruz-Romero MC, Kerry J (2018) Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets. LWT 97:483–490CrossRefGoogle Scholar
  11. 11.
    Singh S, Gaikwad KK, Lee M, Lee YS (2018) Temperature sensitive smart packaging for monitoring the shelf life of fresh beef. J Food Eng 234:41–49CrossRefGoogle Scholar
  12. 12.
    Upasen S, Wattanachai P (2018) Packaging to prolong shelf life of preservative-free white bread. Heliyon 4(9):e00802PubMedPubMedCentralCrossRefGoogle Scholar
  13. 13.
    Rahman MM, Miaruddin MD, Chowdhury MGF, Khan MHH, Matin MA (2013) Effect of different packaging systems and chlorination on the quality and shelf life of green chili. Bangladesh J Agric Res 37(4):729–736CrossRefGoogle Scholar
  14. 14.
    Singh M, Sahareen T (2017) Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables. LWT-Food Sci Technol 86:116–122CrossRefGoogle Scholar
  15. 15.
    Gorris LGM, Peppelenbos HW (1992) Modified atmosphere and vacuum packaging to extend the shelf life of respiring food products. HortTechnology 2(3):303–309CrossRefGoogle Scholar
  16. 16.
    Kim KM, Ko JA, Lee JS, Park HJ, Hanna MA (2006) Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms. LWT-Food Sci Technol 39(4):365–372CrossRefGoogle Scholar
  17. 17.
    Ahvenainen R (1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol 7(6):179–187CrossRefGoogle Scholar
  18. 18.
    Véronique C (2008) Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci 78(1–2):90–103Google Scholar
  19. 19.
    Phillips CA (1996) Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. Int J Food Sci Technol 31(6):463–479CrossRefGoogle Scholar
  20. 20.
    Labuza TP, Breene WM (1989) Applications of ‘active packaging’ for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods 1. J Food Process Preserv 13(1):1–69CrossRefGoogle Scholar
  21. 21.
    Horner WFA (1997) Preservation of fish by curing (drying, salting and smoking). In: Fish processing technology. Springer, Boston, MA, pp 32–73CrossRefGoogle Scholar
  22. 22.
    Tawari CC, Abowei JFN (2011) Traditional fish handling and preservation in Nigeria. Asian J Agric Sci 3(6):427–436Google Scholar
  23. 23.
    Kabahenda MK, Omony P, Hüsken SMC (2009) Post-harvest handling of low-value fish products and threats to nutritional quality: a review of practices in the Lake Victoria region. Fish HIV/AIDS Africa Invest Sustain Solut WorldFish CentGoogle Scholar
  24. 24.
    Liberty JT, Okonkwo WI, Echiegu EA (2013) Evaporative cooling: a postharvest technology for fruits and vegetables preservation. Int J Sci Eng Res 4(8):2257–2266Google Scholar
  25. 25.
    Forney CF (2008) Optimizing the storage temperature and humidity for fresh cranberries: a reassessment of chilling sensitivity. Hortscience 43(2):439–446CrossRefGoogle Scholar
  26. 26.
    FAO [Food and Agriculture Organization of The United Nations] (1989) Prevention of post-harvest food losses fruits, vegetables and root crops a training manual, Rome, FAO code: 17 AGRIS: J11, ISBN 92-5-102766-8, FAO Training Series: no. 17/2Google Scholar
  27. 27.
    Angela (2014) Food storage shelf life. [Online]. Available: http://foodstorageandsurvival.com/food-storage-shelf-life/. Accessed 11 Aug 2018
  28. 28.
    Singh AK, Poonia S, Santra P, Mishra D (2017) Design, development and performance evaluation of low cost zero energy improved passive cool chamber for enhancing shelf-life of vegetables. Agric Eng Today 41(4):72–79Google Scholar
  29. 29.
    Vala KV, Saiyed F, Joshi DC (2014) Evaporative cooled storage structures: an Indian scenario. Trends Post Harvest Technol 2(3):22–32Google Scholar
  30. 30.
    Maini SB, Anand JC, Kumar R, Chandan SS, Visishth SC (1984) Evaporative cooling system for storage of potato. Indian J Agric Sci 46(7):338–342Google Scholar
  31. 31.
    Chouksey RG (1985) Design of passive ventilated and evaporatively cooled storage structures for potato and other semi perishables. In: Proceedings of the silver jubilee convention of ISAE held at Bhopal, India, October, pp 29–31Google Scholar
  32. 32.
    Roy SK, Khurdiya DS (1986) Studies on evaporatively cooled zero energy input cool chamber for storage of horticultural produce. Indian Food Pack 40(6):26–31Google Scholar
  33. 33.
    Singh JP, Singhrot RS, Sharma RK, Sadooja JK (1987) A note on comparison of zero energy cool chamber versus room temperature in combination with antifungal fumigants for storage of grapes. Haryana J Hort Sci 16:92–97Google Scholar
  34. 34.
    Thiagu R, Chand N, Habibunnisa EA, Prasad BA, Ramana KVR (1991) Effect of evaporative cooling storage on ripening and quality of tomato. J Food Qual 14(2):127–144CrossRefGoogle Scholar
  35. 35.
    Umbarker SP, Bonde RS, Kalase MN (1991) Evaporative cooled storage stature for oranges (citrus). Indian J Agric Eng 1(1):26–32Google Scholar
  36. 36.
    Reddy TV, Nagaraju CG (1993) Extension of postharvest life of sapota fruits by cool chamber storage. In: Abstract of golden jubilee symposium on horticultural research-changing scenario, held at Bangalore, pp 24–28Google Scholar
  37. 37.
    Pal RK, Roy SK, Srivastava S (1997) Storage performance of kinnow mandarins in evaporative cool chamber and ambient condition. J Food Sci Technol 34(3):200–203Google Scholar
  38. 38.
    Mehta A, Ezekiel R (2010) Non-refrigerated storage of potatoes. Potato J 37(3–4):87–99Google Scholar
  39. 39.
    Wasker DP, Roy SK (2000) Zero energy cool chamber storage of fruits-A review. Indian Food Pack 54(6):144–147Google Scholar
  40. 40.
    Dash SK, Chandra P (2001) Economic analysis of evaporatively cooled storage of horticultural produce. Agric Eng Today 25(3and4):1–9Google Scholar
  41. 41.
    Bhardwaj RL, Sen NL (2003) Zero energy cool-chamber storage of mandarin (Citrus reticulata blanco) cv.’Nagpur Santra. J Food Sci Technol 40(6):669–672Google Scholar
  42. 42.
    Dhemre JK, Waskar DP (2003) Effect of post-harvest treatments on shelf-life and quality of mango in evaporative cool chamber and ambient conditions. J Food Sci Technol 40(3):316–318Google Scholar
  43. 43.
    Mordi JI, Olorunda AO (2003) Effect of evaporative cooler environment on the visual qualities and storage life of fresh tomatoes. J Food Sci Technol 40(6):587–591Google Scholar
  44. 44.
    Singh RKP, Satapathy KK (2006) Performance evaluation of zero energy cool chamber in hilly region. Agric Eng Today 30(5and6):47–56Google Scholar
  45. 45.
    Jha SN (2008) Development of a pilot scale evaporative cooled storage structure for fruits and vegetables for hot and dry region. J Food Sci Technol 45(2):148–151Google Scholar
  46. 46.
    Mishra BK, Jain NK, Sunil K, Doharey DS, Sharma KC (2009) Shelf life studies on potato and tomato under evaporative cooled storage structure in southern Rajasthan. J Agric Eng (New Delhi) 46(3):26–30Google Scholar
  47. 47.
    Tilahun SW (2010) Feasibility and economic evaluation of low-cost evaporative cooling system in fruit and vegetables storage. Afr J Food Agric Nutr Dev 10(8):2984–2997Google Scholar
  48. 48.
    Chinenye NM (2011) Development of clay evaporative cooler for fruits and vegetables preservation. Agric Eng Int CIGR J 13(1):1–6Google Scholar
  49. 49.
    Mogaji TS, Fapetu OP (2011) Development of an evaporative cooling system for the preservation of fresh vegetables. Afr J Food Sci 5(4):255–266Google Scholar
  50. 50.
    Samira A, Woldetsadik K, Workneh TS (2013) Postharvest quality and shelf life of some hot pepper varieties. J Food Sci Technol 50(5):842–855PubMedCrossRefGoogle Scholar
  51. 51.
    Hossain F (2010) Technology on reducing post-harvest losses and maintaining quality of fruits and vegetables in Bangladesh. 2010 AARDO work technol reducing post-harvest losses maint qual fruits veg, pp 154–167Google Scholar
  52. 52.
    Pruthi JS, Saxena AK, Mann JK (1980) Studies on the determination of optimum conditions of preservation of fresh vegetables in acidified sulphited brine for subsequent use in Indian style curries etc. Indian Food Pack 34(6):9–16Google Scholar
  53. 53.
    Gao M, Feng L, Jiang T (2014) Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chem 149:107–113PubMedCrossRefGoogle Scholar
  54. 54.
    Prerna G, Anju B, Harmeet C, Anisa M, Naseer A (2015) Effect of steeping solution on the quality of button mushrooms (A. bisporus) preserved under ambient conditions. Int J Life Sci 10(1):445–450Google Scholar
  55. 55.
    Barwal VS, Sharma R, Singh R (2005) Preservation of cauliflower by hurdle technology. J Food Sci Technol 42(1):26–31Google Scholar
  56. 56.
    Pruthi JS (1963) Physiology, chemistry, and technology of passion fruit. In: Advances in food research, vol 12. Elsevier, Academic Press Publishing company, United States of America, pp 203–282Google Scholar
  57. 57.
    Alam AKMN (2007). Participatory Training of Trainers. A New Approach Applied in Fish Processing. In Bangladesh Fisheries Research Forum, Dhaka, Bangladesh (Vol. 326)Google Scholar
  58. 58.
    Magnussen OM, Haugland A, Hemmingsen AKT, Johansen S, Nordtvedt TS (2008) Advances in superchilling of food–process characteristics and product quality. Trends Food Sci Technol 19(8):418–424CrossRefGoogle Scholar
  59. 59.
    Einarsson H (1988) Deep chilling (Superchilling, partial freezing)-a literature survey. SIKs Serv Ser (30). Gothenburg, The Swedish Food Institute, Chalmers University of Technology, Gothenburg, Sweden, SIKGoogle Scholar
  60. 60.
    Kaale LD, Eikevik TM, Rustad T, Kolsaker K (2011) Superchilling of food: a review. J Food Eng 107(2):141–146CrossRefGoogle Scholar
  61. 61.
    Duun AS (2008) Superchilling of muscle food: Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork. Fakultet for naturvitenskap og teknologi, Tromsø, NorwayGoogle Scholar
  62. 62.
    Delgado AE, Sun D-W (2001) Heat and mass transfer models for predicting freezing processes–a review. J Food Eng 47(3):157–174CrossRefGoogle Scholar
  63. 63.
    Tucker GS (2016) Food preservation and biodeterioration. Wiley, ChichesterCrossRefGoogle Scholar
  64. 64.
    Perez-Chabela ML, Mateo-Oyague J (2004) Frozen meat: quality and shelf life. Food Science and Technology-New York-Marcel Dekker-, Taylor & Francis, New York City, pp 201–214Google Scholar
  65. 65.
    Delmore RJ (2009) Beef shelf-life (Beef facts: Product enhancement research). Centennial, CO: Cattlemen’s Beef Board and National Cattlemen’s Beef Association, pp:1-4. Available on the World Wide Web: http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Shelf-life.pdfGoogle Scholar
  66. 66.
    Perez-Chabela ML, Mateo-Oyague J (2004) Frozen meat: Quality and shelf life. Food Science and Technology-New York-Marcel Dekker, Taylor & Francis, New York City, pp.201-214Google Scholar
  67. 67.
    Özyurt G, Özkütük AS, Şimşek A, Yeşilsu AF, Ergüven M (2015) Quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets: effects of fish protein-based biodegradable coatings. Int J Food Prop 18(9):1876–1887CrossRefGoogle Scholar
  68. 68.
    Assets F (2017) Freeze dried and dehydrated food shelf life – survival acres. [Online]. Available: https://survivalacres.com/shop/content/18-bulk-food-shelf-life. Accessed 5 Sept 2018
  69. 69.
    Cardello AV, Schutz HG, Lesher LL (2007) Consumer perceptions of foods processed by innovative and emerging technologies: a conjoint analytic study. Innov Food Sci Emerg Technol 8(1):73–83CrossRefGoogle Scholar
  70. 70.
    Bonaui C et al (1996) Food drying and dewatering. Dry Technol 14(9):2135–2170CrossRefGoogle Scholar
  71. 71.
    Deakin University (2012) Food processing and nutrition | better health channel. Better health channel, p 2Google Scholar
  72. 72.
    USDA (2003) National agricultural statistics service reportGoogle Scholar
  73. 73.
    Reid T, Munyanyi M, Mduluza T (2017) Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom amanita zambiana. Food Sci Nutr 5(3):538–544PubMedCrossRefGoogle Scholar
  74. 74.
    Hosain MM, Jannat R, Islam MM, Sarker MKU (2010) Processing and preservation of okra pickle. Progress Agric 21(1–2):215–222Google Scholar
  75. 75.
    Stout BA, Myers CA, Hurand A, Faidley LW (1982) Energy for World Agriculture (Book Review) Srivastava, U K. Indian Journal of Agricultural Economics; Bombay 37(2):225Google Scholar
  76. 76.
    Kendall P, Payton L (2008) Cost of preserving and storing food. Food Nutr Ser Prep 8:704Google Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Mohammad U. H. Joardder
    • 1
  • Mahadi Hasan Masud
    • 1
  1. 1.Rajshahi University of Engineering & TechnologyRajshahiBangladesh

Personalised recommendations