Open AccessAlternative Technologies for Preservation of Products of Vegetable Origin
Author(s) -
Radoslav Grujić,
Republika Srpska JU Visoka medicinska škola Prijedor,
Mirko Dobrnjac
Publication year - 2021
Language(s) - English
Resource type - Conference proceedings
DOI - 10.24094/ptk.021.34.1.105
Subject(s) - food processing , food industry , microbiology and biotechnology , raw material , organoleptic , food products , food science , quality (philosophy) , food technology , biochemical engineering , business , engineering , biology , ecology , philosophy , epistemology
Concept “ideal technology of food preservation“ represents procedure which is efficient during inactivation of toxic microorganisms and microorganisms that cause bleeding, which helps to preserve nutritive and organoleptic food properties. There are not any negative consequencies in the final product, which is economically competitive and ensures profitability for food processing industry. For inactivation of microorganisms which are transmitted by food in food processing industry, mainly is used thermal treatment. However, heating of products causes the loss of sensory properties ( texture, taste, smell and color ) and nutritition quality of products ( reduction of biology active compound content ). As the interest of production companies is closely linked to implementation of process, by which simulatenously can be reduced microbiological ballast and preserve the quality of food products. These procedures are known as alternative or mild technologies for food preservation. In this chapter, there has been given the overview of contemporary studies, which are related to development and application of application of new preservation technologies during processing of vegetable origin raw materials. Apart from that, there have been analyzed opportunities of their application in future for comercial use in industrial conditions.