Feasibility of Advance Technologies

  • Mohammad U. H. Joardder
  • Mahadi Hasan Masud


Many of the traditional food preservation techniques offer an effective solution to food waste. However, there are many challenges that can be solved easily with the incorporation of modern technology. With the advancement of technology and better understanding, food preservation techniques are being changed day by day. Incorporation of feasible innovative technique can solve the challenges and enhance the overall performance of food preservation technology in developing countries. Although modern techniques offer enormous advantages, prior viability analysis must be conducted prior to incorporation in developing countries instead of traditional ones. Different constraints such as financial, technological, and environmental need to consider preceding of changing and modifying traditional food preservation technique. Therefore, the optimization of advanced technology must be analyzed before implementing modern technology in food preservation in developing countries. In this chapter, the feasibility of some potential advanced technologies in connection with food preservation has been discussed in this chapter.


  1. 1.
    Yaldiz O, Ertekin C, Uzun HI (2001) Mathematical modeling of thin layer solar drying of sultana grapes. Energy 26(5):457–465CrossRefGoogle Scholar
  2. 2.
    Bala BK, Woods JL (1995) Optimization of natural-convection, solar drying systems. Energy 20(4):285–294CrossRefGoogle Scholar
  3. 3.
    Bala BK (1998) Solar drying systems: simulations and optimization. Agrotech Publishing Academy, UdaipurGoogle Scholar
  4. 4.
    Kalogirou SA (2004) Optimization of solar systems using artificial neural-networks and genetic algorithms. Appl Energy 77(4):383–405CrossRefGoogle Scholar
  5. 5.
    Hardenburg RE, Watada AE, Wang CY (1986) The commercial storage of fruits, vegetables, and florist and nursery stocks, vol 66. U.S. Department of Agriculture, Agricultural Research Service, Washington, DCGoogle Scholar
  6. 6.
    Bal LM, Satya S, Naik SN (2010) Solar dryer with thermal energy storage systems for drying agricultural food products: a review. Renew Sust Energ Rev 14(8):2298–2314CrossRefGoogle Scholar
  7. 7.
    Sharma A, Tyagi VV, Chen CR, Buddhi D (2009) Review on thermal energy storage with phase change materials and applications. Renew Sust Energ Rev 13(2):318–345CrossRefGoogle Scholar
  8. 8.
    Turner IW, Jolly PC (1991) Combined microwave and convective drying of a porous material. Dry Technol 9(5):1209–1269CrossRefGoogle Scholar
  9. 9.
    Kumar C (2015) Modelling intermittent microwave convective drying (IMCD) of food materials (Doctoral dissertation, Queensland University of Technology), Brisbane, AustraliaGoogle Scholar
  10. 10.
    Zhang M, Jiang H, Lim R-X (2010) Recent developments in microwave-assisted drying of vegetables, fruits, and aquatic products—drying kinetics and quality considerations. Dry Technol 28(11):1307–1316CrossRefGoogle Scholar
  11. 11.
    Kowalski SJ, Pawlowski A (2011) Intermittent drying: energy expenditure and product quality. Chem Eng Technol 34(7):1123–1129CrossRefGoogle Scholar
  12. 12.
    Ramallo LA, Lovera NN, Schmalko ME (2010) Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics. J Food Eng 97(2):188–193CrossRefGoogle Scholar
  13. 13.
    Pan YK, Zhao LJ, Hu WB (1998) The effect of tempering-intermittent drying on quality and energy of plant materials. Dry Technol 17(9):1795–1812CrossRefGoogle Scholar
  14. 14.
    Kudra T, Mujumdar AS (2009) Advanced drying technologies. CRC Press, Boca RatonCrossRefGoogle Scholar
  15. 15.
    Kowalski SJ, Pawłowski A (2011) Energy consumption and quality aspect by intermittent drying. Chem Eng Process Process Intensif 50(4):384–390CrossRefGoogle Scholar
  16. 16.
    Chin SK, Law CL (2010) Product quality and drying characteristics of intermittent heat pump drying of Ganoderma tsugae Murrill. Dry Technol 28(12):1457–1465CrossRefGoogle Scholar
  17. 17.
    Wang J, Wang JS, Yu Y (2007) Microwave drying characteristics and dried quality of pumpkin. Int J Food Sci Technol 42(2):148–156CrossRefGoogle Scholar
  18. 18.
    Esturk O (2012) Intermittent and continuous microwave-convective air-drying characteristics of Sage (Salvia officinalis) Leaves. Food Bioprocess Technol 5(5):1664–1673CrossRefGoogle Scholar
  19. 19.
    Esturk O, Arslan M, Soysal Y, Uremis I, Ayhan Z (2011) Drying of sage (Salvia officinalis L.) inflorescences by intermittent and continuous microwave-convective air combination. Res Crop 12(2):607–615Google Scholar
  20. 20.
    Ahrné LM, Pereira NR, Staack N, Floberg P (2007) Microwave convective drying of plant foods at constant and variable microwave power. Dry Technol 25(7–8):1149–1153CrossRefGoogle Scholar
  21. 21.
    Soysal Y, Arslan M, Keskin M (2009) Intermittent microwave-convective air drying of oregano. Food Sci Technol Int 15(4):397–406CrossRefGoogle Scholar
  22. 22.
    Botha GE, Oliveira JC, Ahrné L (2012) Microwave assisted air drying of osmotically treated pineapple with variable power programmes. J Food Eng 108(2):304–311CrossRefGoogle Scholar
  23. 23.
    Orsat V, Yang W, Changrue V, Raghavan GSV (2007) Microwave-assisted drying of biomaterials. Food Bioprod Process 85(3):255–263CrossRefGoogle Scholar
  24. 24.
    Soysal Y, Ayhan Z, Eştürk O, Arıkan MF (2009) Intermittent microwave–convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality. Biosyst Eng 103(4):455–463CrossRefGoogle Scholar
  25. 25.
    Kumar C, Joardder MUH, Karim A, Millar GJ, Amin Z (2014) Temperature redistribution modelling during intermittent microwave convective heating. Procedia Eng 90:544–549CrossRefGoogle Scholar
  26. 26.
    Soysal Y (2009) Intermittent and continuous microwave-convective air drying of potato (Lady rosetta): drying kinetics, energy consumption, and product quality. J Agric Mach Sci 5(2):139–148Google Scholar
  27. 27.
    Junqueira JR de J, Corrêa JLG, Ernesto DB (2017) Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. J Food Process Preserv 41(6):1–8CrossRefGoogle Scholar
  28. 28.
    Kesbi OM, Sadeghi M, Mireei SA (2016) Quality assessment and modeling of microwave-convective drying of lemon slices. Eng Agric Environ Food 9(3):216–223CrossRefGoogle Scholar
  29. 29.
    Donnell M (2009) Definition of health promotion. Am J Health Promot 24(1):iv. Health Promotion. Am J. Rad Phys Chem 63: 211–215Google Scholar
  30. 30.
    Licciardello JJ, Ronsivalli LJ (1982) Irradiation of seafoods. In: Martin RE, Flick GJ, Hebard CE, Ward DR (eds) Chemistry and biochemistry of marine food products. AVI Publishing Company, WestportGoogle Scholar
  31. 31.
    Moseley B (1990) Irradiation of food. Food Control 1(4):205–206CrossRefGoogle Scholar
  32. 32.
    Janowicz M, Lenart A (2018) The impact of high pressure and drying processing on internal structure and quality of fruit. Eur Food Res Technol 244:1–12CrossRefGoogle Scholar
  33. 33.
    Singh P, Wani AA, Saengerlaub S, Langowski H-C (2011) Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review. Crit Rev Food Sci Nutr 51(2):146–177PubMedCrossRefGoogle Scholar
  34. 34.
    Church N (1994) Developments in modified-atmosphere packaging and related technologies. Trends Food Sci Technol 5(11):345–352CrossRefGoogle Scholar
  35. 35.
    Kader AA, Watkins CB (2000) Modified atmosphere packaging—toward 2000 and beyond. HortTechnology 10(3):483–486CrossRefGoogle Scholar
  36. 36.
    Charles F, Sanchez J, Gontard N (2003) Active modified atmosphere packaging of fresh fruits and vegetables: modeling with tomatoes and oxygen absorber. J Food Sci 68(5):1736–1742CrossRefGoogle Scholar
  37. 37.
    Farber JN et al (2003) Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Compr Rev Food Sci Food Saf 2:142–160CrossRefGoogle Scholar
  38. 38.
    Sandhya (2010) Modified atmosphere packaging of fresh produce: current status and future needs. LWT-Food Sci Technol 43(3):381–392CrossRefGoogle Scholar
  39. 39.
    Varoquaux P, Gouble B, Barron C, Yildiz F (1999) Respiratory parameters and sugar catabolism of mushroom (Agaricus bisporus Lange). Postharvest Biol Technol 16(1):51–61CrossRefGoogle Scholar
  40. 40.
    López-Rubira V, Conesa A, Allende A, Artés F (2005) Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biol Technol 37(2):174–185CrossRefGoogle Scholar
  41. 41.
    Burton KS, Frost CE, Nichols R (1987) A combination plastic permeable film system for controlling post-harvest mushroom quality. Biotechnol Lett 9(8):529–534CrossRefGoogle Scholar
  42. 42.
    Artés F (1993) Diseño y cálculo de polímeros sintéticos de interés para la conservación hortofrutícola en atmósfera modificada Nuevo Curso de Ingeniería del Frío, 2ª Edic, Revista Iberoamericana de Tecnología Postcosecha, enero, año/vol. 7, número 002 Asociación Iberoamericana de Tecnología Postcosecha, S.C. Hermosillo, México, pp 427–453Google Scholar
  43. 43.
    Sivertsvik M, Rosnes JT, Bergslien H (2002) Modified atmosphere packaging. In: Minimal processing technologies in the food industry. CRC Press, New York, pp 61–80CrossRefGoogle Scholar
  44. 44.
    Thompson AK (2010) Modified atmosphere packaging. In: Controlled atmosphere storage of fruits and vegetables, 2nd edn. CABI, Wallingford, pp 81–115CrossRefGoogle Scholar
  45. 45.
    Sebranek JG, Houser TA (2017) Modified atmosphere packaging. In: Advanced technologies for meat processing. CRC Press, Boca Raton, pp 615–646Google Scholar
  46. 46.
    Badgujar CD, Lawande KE, Kale PN (1987) Polythene packaging for increasing shelf life in brinjal fruits. Current Research Reporter Mahatma Phule Agril Univ 3:2–22Google Scholar
  47. 47.
    Nasrin TAA, Molla MM, Hossaen MA, Alam MS, Yasmin L (2008) Effect of postharvest treatments on shelf life and quality of tomato. Bangladesh J Agric Res 33(4):579–585CrossRefGoogle Scholar
  48. 48.
    Chandrapala J, Oliver C, Kentish S, Ashokkumar M (2012) Ultrasonics in food processing. Ultrason Sonochem 19(5):975–983PubMedCrossRefGoogle Scholar
  49. 49.
    Paniwnyk L (2017) Applications of ultrasound in processing of liquid foods: a review. Ultrason Sonochem 38:794–806PubMedCrossRefGoogle Scholar
  50. 50.
    Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48(2):410–427CrossRefGoogle Scholar
  51. 51.
    Chemat F, E-Huma Z, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation, and extraction. Ultrason Sonochem 18(4):813–835PubMedCrossRefGoogle Scholar
  52. 52.
    Režek A, Mason TJ, Paniwnyk L, Lelas V (2006) Accelerated drying of mushrooms, brussels sprouts, and cauliflower by means of power ultrasound and its impact on food quality. In: 10th Meeting of the European Society of Sonochemistry, Hamburg, GermanyGoogle Scholar
  53. 53.
    Jambrak AR, Mason TJ, Paniwnyk L, Lelas V (2007) Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J Food Eng 81(1):88–97CrossRefGoogle Scholar
  54. 54.
    Povey MJW, Mason TJ (1998) Ultrasound in food processing. Springer Science & Business Media, Berlin, GermanyGoogle Scholar
  55. 55.
    Zheng L, Sun D-W (2006) Innovative applications of power ultrasound during food freezing processes—a review. Trends Food Sci Technol 17(1):16–23CrossRefGoogle Scholar
  56. 56.
    Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21(7):323–331CrossRefGoogle Scholar
  57. 57.
    McClements DJ (1995) Advances in the application of ultrasound in food analysis and processing. Trends Food Sci Technol 6(9):293–299CrossRefGoogle Scholar
  58. 58.
    Mason TJ, Paniwnyk L, Lorimer JP (1996) The uses of ultrasound in food technology. Ultrason Sonochem 3(3):S253–S260CrossRefGoogle 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