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Recent Food Preservation Techniques Employed in the Food Industry

  • Shiny Shajil
  • Andrea Mary
  • C. Elizabeth Rani Juneius
Chapter

Abstract

Food preservation aims at preventing the growth of yeasts, bacteria, or other at the same time dawdling the oxidation of fats which cause rancidity. Modern Industrial technology has introduced vacuum packing, drying and freeze-drying, irradiation, pasteurization, smoking, addition of chemical additives, freezing, canning, dehydrating and salting. These preservation methods inhibit the growth of bacteria by either eliminating moisture from foods or removing the oxygen that harmful bacteria needs to survive and thrive. Pulsed electric field (PEF) processing is an efficient non-thermal food processing technique using short, high voltage pulses, leading to cell disintegration and microbial inactivation. The pasteurization process is based on High-Temperature-Short-Time Treatment (HTST).This process utilizes high concentration of heat for less time to slaughter pathogenic bacteria. Treating food with ionizing radiation like gamma rays, electron beams and x-rays, kills disease-causing germs. Modified atmosphere packaging involves sealing the food produce in a package which contains a combination of natural gases in cautiously restricted proportions that considerably slows down the course of decay by inhibiting processes of oxidation and the growth of microorganism, so that spoilage is markedly reduced and shelf life of the product is increased. Contamination of food products by microorganisms during the process of storage often leads to the loss of the nutritive value and makes it poisonous for consumption. Thus it is mandatory to employ safe preservation techniques, to keep its flavour and texture intact.

Keywords

Food preservation Industrial techniques Pasteurization Pulsed electric field Modified atmosphere packaging 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Shiny Shajil
    • 1
  • Andrea Mary
    • 2
  • C. Elizabeth Rani Juneius
    • 1
  1. 1.Department of BiotechnologyHindustan College of Arts & SciencesChennaiIndia
  2. 2.Sri Ramachandra UniversityChennaiIndia

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