Technologies for disinfection of food grains: Advances and way forward
| Autor: | Reshmy Rajasekharan, Parameswaran Binod, Ranjna Sirohi, Vivek Kumar Gaur, Ayon Tarafdar, Shikhangi Singh, Ashok Pandey, Aravind Madhavan, Raveendran Sindhu, Sunil Kumar |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Waste management Plasma Gases 030309 nutrition & dietetics Emerging technologies business.industry Food Handling Food spoilage Context (language use) 04 agricultural and veterinary sciences Improper storage Microbial contamination Contamination 040401 food science Disinfection 03 medical and health sciences 0404 agricultural biotechnology Food processing Food Quality Environmental science Animals Food quality business Microwaves Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 145 |
| ISSN: | 1873-7145 |
| Popis: | Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail. |
| Databáze: | OpenAIRE |
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