For several years now, new technologies have been sought and developed for the preservation of food in alternative ways to those that already exist, such as pasteurization or blanching that is applied to fruits and vegetables to fix their color and destroy certain microorganisms that damage food.
There are several alternative conservation methods but we will present some of the busiest ones.
We have ohmic heating, this is based on the physical principle that transforms electrical energy into thermal energy when it passes through a conductor that offers resistance. The current is applied to a conductive food, which makes the heat generated act as a bactericide. This type of method can be applied to products such as liquid eggs or juices, benefits of this method are distributed evenly throughout the product and it is an instantaneous heating, the most important benefit is that most foods are conductive, making it possible to regulate voltage and minimally loss of nutrients is avoided
A clarification in which a lot of emphasis is made is that the effectiveness of microwaves in microbial destruction will depend on the values of the food, especially in its relationship with volume / surface, its homogeneity and composition.
Vacuum cooking is used in vacuum packed raw materials that have heat resistant packaging. The treatment is carried out under controlled conditions of time and temperature (normally less than 100ºC) before all this goes through a rapid cooling phase until it reaches refrigeration temperatures. What are the advantages of this method, compared to pasteurization, it increases the useful life of the food as well as its sensory and nutritional characteristics are better. In addition to this, there are no losses in cooking since the food is cooked packaged, so there is no recontamination. All this allows several types of food to be cooked in the oven at the same time, thus reducing energy costs. However, this method must be combined with other conservation systems and must comply with strict hygiene requirements throughout the production.
food irradiation
Irradiation does not make food radioactive, does not change nutritional quality, or significantly change the taste, texture, or appearance of food. The changes are so minimal that they are not noticeable
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and shelf life of food on the shelf by reducing or eliminating microorganisms and insects. Like pasteurized milk and canned fruits and vegetables, irradiation can make food safer for consumers.
Why irradiate food?
Foodborne illness prevention
Conservation
Insect control
Delayed germination and maturation
Sterilization
References
Garcia, M.(2007). The food of the future: New technologies and their importance in the nutrition of the population. recovered from https://www.analesdenutricion.org.ve/ediciones/2007/2/art-8/
Pelayo, M.(2007). Alternative heat treatments. recovered from https://www.consumer.es/seguridad-alimentaria/tratamientos-termicos-alternativos.html#:~:text=Los%20m%C3%A9todos%20de%20conservaci%C3%B3n%20tradicionales,nutricional%20y%20organol%C3%A9ptica%20del%20alimento.
Fda.(2021). Food Irradiation: What You Should Know. recovered from https://www.fda.gov/food/buy-store-serve-safe-food/la-irradiacion-de-alimentos-lo-que-usted-debe-saber#:~:text=La%20irradiaci%C3%B3n%20de%20alimentos%20(la,de%20los%20microorganismos%20e%20insectos.
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