New Insights in Food Processing, Preservation through Advanced Methods and Applications in Food Technology

Abstract

Several procedures, methods, and techniques aiming at generating higher quality foodstuffs with minimal sensory and nutritive qualities have been developed and adapted over the past several decades. Pasteurization is a heat treatment procedure that kills harmful micro-organisms in foods and drinks. Pasteurized juices have been warmed to great temperatures for limited period of time to destroy any germs or bacteria which may still present. Double-pasteurization, that contains a subordinate heating procedure, can increase the shelf-life by killing the spores which have developed. Drying is indeed a natural method of prevent spoiling because most of the disease-causing microorganisms needed a humid environment to exist and grow. Chemical and physical methods of preserving food are used to destroy or hinder the development of germs. Modified atmosphere packaging, different conditions dehydration, controlled atmospheric storage, freezing, refrigeration, vacuum- packing, different forms of thermal treatment, ultraviolet-radiation, ionizing radiation, and extreme hydrostatic pressure are all physical ways of preserving food. canning heat methods are meant to eliminate the spores of a bacteria C. botulinum.