Open AccessGreen Technology in Food Processing: Creating a Better Future for the Next Generation
Author(s) -
Filli Pratama
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/995/1/012014
Subject(s) - creatures , environmentally friendly , food processing , green food , environmental pollution , business , sustainable agriculture , environmental economics , key (lock) , risk analysis (engineering) , environmental science , natural resource economics , environmental planning , engineering , computer science , environmental protection , natural (archaeology) , sustainability , computer security , geography , ecology , economics , political science , raw material , archaeology , biology , law
Green is recognised as the colour of fresh leaves, and is often associated with something that is safe for creatures and the environment. There are several definitions of green technology, however the key words in those definitions are minimal impact on environmental pollution, safe for human, and sustainable natural resources. The application of the “green concept” in food technology not only imparts environmentally safe practices, but also produces healthy and nutritious produce. There are several technologies previously applied for non-food purposes that now can also be used for food processing, such as liquid or supercritical carbon dioxide, ultrasonic wave, pulse electric field. It is time to minimise or leave processes that cause environmental pollution pollute the environment to save this earth and next generations. Our next generations cannot be separated from the impacts of food intake, such as deterioration of intelligence and character. Therefore, from now on, we should start swapping to environmentally friendly food technologies.