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Publication Title | Emergence and Development of New Food Processing Techniques in the Last Decade

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e-ISSN:2321-6204 p-ISSN:2347-2359

Research & Reviews: Journal of Food and Dairy Technology

Emergence and Development of New Food Processing Techniques in the Last Decade

Shaheed Udham Singh College of Engineering and Technology Tangori, Sahibzada Ajit Singh Nagar, Punjab-140306, India

Rajinder Singh*

Received: 10/06/2015 Revised: 24/06/2015 Accepted: 31/06/2015

Keywords: Food processing, microorganisms, Preservation, refrigeration, food, quality of food

Commentary

*For Correspondence

Rajinder Singh*, Shaheed Udham Singh College of Engineering and Technology Tangori, Sahibzada Ajit Singh Nagar, Punjab-140306, India

COMMENTARY

Life forms on this earth require nutrients and energy to survive and to proliferate. This energy and nutrients they get form food. It may be of plant or animal origin. As food is also of organic origin [1] it gets spoiled after a certain time period depending on its type. As human has come long way in the scientific development and invented new technologies, he also developed new ways to preserve food [2] from spoilage so that it can be consumed after a certain time period when its availability would be nil or because of some other reasons. Food items mostly get spoiled because of growth of some microorganisms i.e. bacterial or fungi [3]. Preservation of food may include several methods depending upon its nature. But these preservatives are mostly of chemical nature and can intimate certain pathways in immune system and may lead to different types of allergies and other complications [4]. Recent advances in milk treatment for its long term preservation included Nitrogen gas flushing in to the milk which could kill certain spoilage bacterial groups [5]. However, its side effects are unknown as this study is going on at pilot scale yet. Refrigeration and reheating can also alter some physical and chemical properties of preserved food. In a research by Nikoo M, et al. they represented this phenomena subjected to a fish species called kutum [6]. Lipid oxidation and fatty acid composition were observed in research. After refrigeration followed by microwave heating it was observed that that polyunsaturated fatty acids [7] were less and saturated fatty acids were increased. Frying also increased the TBA value. So, preservation subjected to refrigeration and then subsequent heating for its consumption certainly decreased the nutritive value of the fish. Wheat which is most likely a staple food in India after rice is consumed mostly in the form of chapatti which is a flat round baked product [8]. There are also some other forms of wheat made products which lasts long good for consumption for 24-36 hours only under some protective conditions. There are several attempts made to preserve this food with antimycotic agents [9]. Preservation was successful but it developed a strange bitter taste in it. After that a bio preservative Nisin was used for the same in combination with sorbic acid which is an antimycotic agent [10]. Through this chapattis were liked by the civilians in a trial but still there is a need of preservative free wheat products in Asian countries. In fruit processing industry there are methods of treating fruits for its further different uses. But these methods like thermal concentration to make use of concentrated fruit juices are not very efficient, because these methods cause the fruit juice to lose of flavors and aromatic compounds [11]. Flavor and aroma of these compounds is due to some volatile compounds i.e. esters, aldehydes and ethers. During thermal processing these compounds get lost and the juice loses its aroma

RRJFDT | Volume 3 | Issue 1 | January - March, 2015

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