A Review on Mechanisms and Commercial Aspects of Food Preservation and Processing

Publication Details

• Published Date: 21 November 2017
• Authors: Sadat Kamal Amit, Md. Mezbah Uddin, Rizwanur Rahman, S. M. Rezwanul Islam, Mohidus Samad Khan
• Journal: Agriculture & Food Security
• Volume: 6, Article Number: 51

Abstract Overview

• Food preservation maintains food quality and nutrition.
• Techniques involve growing, harvesting, processing, packaging, distribution.
• Goals: Overcome agricultural planning issues, produce value-added products, dietary variation.
• Traditional methods: drying, chilling, freezing, pasteurization.
• Advanced methods: irradiation, high-pressure technology, hurdle technology.
• Review discusses mechanisms, advantages, disadvantages, and market economy.

Background

• Foods spoil from microbial, chemical, physical actions.
• Preservation increases shelf life and maintains nutrition, color, texture, flavor.
• Food spoilage historically led to preservation techniques like drying, freezing.
• Global food processing market: ~$7 trillion.

Classification of Foods

Based on Shelf Life

• Perishable: Short shelf life (days to weeks). Examples: milk, meats.
• Semi-perishable: Last months. Examples: vegetables, cheeses.
• Non-perishable: Indefinite shelf life. Examples: nuts, canned foods.

Based on Functions and Nutrients

• Body building, energy-giving, regulatory, protective foods.
• Carbohydrate-rich, protein-rich, fat-rich, vitamin/mineral-rich foods.

Based on Processing Extent

• Unprocessed/minimally processed, processed ingredients, ultra-processed.

Food Spoilage Mechanisms

Physical Spoilage

• Involves moisture changes, temperature effects, crystallization.

Microbial Spoilage

• Caused by molds, yeasts, bacteria.
• Controlled by temperature, pH, preservatives.

Chemical Spoilage

• Involves oxidation, proteolysis, Maillard reaction.
• Food preservatives classified into natural and artificial.

Food Preservation Methods

Physical Methods

• Drying: Lowers moisture to inhibit spoilage organisms.
• Pasteurization: Heat treatment destroying microorganisms.
• Freezing and Chilling: Slow biochemical reactions.
• Irradiation: Use of ionizing radiation to extend shelf life.

Advanced Methods

• High-pressure processing: Inactivates spoilage agents, retains food qualities.
• Pulsed electric field: Short, intense electric pulses to inactivate microorganisms.

Biological Process

• Fermentation: Uses microorganisms to preserve food, enhances nutrition.

Chemical Processes

• Preservatives: Extend shelf life, inhibit microbial growth.

Market Analysis

• Processed food industry is a major economic sector.
• Growth in fruit/vegetable processing, regional differences.
• Developed countries consume more fresh, developing more processed.

Conclusion

• Preservation is crucial for food safety and shelf life.
• Understanding spoilage and preservation techniques is essential.
• Continued innovation and regulation needed for safe food processing.

Additional Information

• Research funded by BCEF Academic and CASR Research Fund.
• Authors declare no competing interests.
• Open Access under Creative Commons Attribution 4.0 International License.