Open AccessA Review on Recent Techniques for Food Preservation
Author(s) -
Rushikesh S. Kokane,
Chintamani R. Upadhye,
Avesahemad S. N. Husainy
Publication year - 2021
Publication title -
asian review of mechanical engineering
Language(s) - English
Resource type - Journals
ISSN - 2249-6289
DOI - 10.51983/arme-2021.10.2.3009
Subject(s) - food spoilage , food preservation , food industry , food science , shelf life , freezing tolerance , food quality , food safety , environmental science , chemistry , biology , bacteria , biochemistry , genetics , gene
Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.