Premium
Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Author(s) -
BarbosaCánovas G.V.,
Uliano P. J
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb10715.x
Subject(s) - adaptation (eye) , quality (philosophy) , process (computing) , food processing , unit (ring theory) , key (lock) , risk analysis (engineering) , energy requirement , food industry , unit operation , food quality , computer science , business , marketing , engineering , computer security , food science , psychology , philosophy , chemistry , mathematics education , epistemology , chemical engineering , operating system , neuroscience , regression , psychoanalysis
Food safety, minimal food processing, energy savings, and nutritional and sensory quality are key drivers in today's food industry. While achieving these objectives, classical approaches to processing food are evolving to meet consumer expectations and regulatory requirements. Food equipment manufacturers are constantly trying to adapt classical technologies to their equipment, and it is amazing to see how old principles and techniques have evolved to meet new expectations in ways never imagined before. This article reviews the recent developments in classic unit operations in food processing, specifically, dehydration, freezing, and canning. Special attention is given to overall capacities, food quality, and economic aspects. Also included in this article are unit operations that have been technologically revisited to come up with truly creative ways to process foods in the future.