| Autor: |
Brendan A. Niemira, Sarah M. Hertrich |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Food Safety and Quality-Based Shelf Life of Perishable Foods ISBN: 9783030543747 |
| DOI: |
10.1007/978-3-030-54375-4_5 |
| Popis: |
The basis of food preservation processing techniques is to inhibit microbial growth. Growth of microorganisms is the cause of food spoilage and therefore inhibiting their growth will help increase the shelf life of foods. Some of the first and most basic forms of food preservation that were used include cooling (reduced temperature storage) and cooking (thermal processing). Refrigeration helps to slow the growth of microorganisms while thermal processing kills microorganisms within a product. The limitation of both of these techniques is that if foods are cooled or heated for a prolonged amount of time, most products may become unpalatable or less desirable as organoleptic qualities are destroyed. Advanced processing technologies, such as nonthermal processing techniques, aim to inactivate microorganisms within food products while preserving its nutritional and sensory qualities. Inactivation of microorganisms gives the product an extended shelf life as well as increases the safety of the product. In this chapter, the basic forms as well as advanced forms of food preservation are discussed. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
