Naslov
Novel Food processing Technologies for Environmental Protection

Autori
Brnčić, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
New approaches for assessment and improvement of environmental status in Balkan region: interactions between organisms and environment / Panković, Dejana ; Jovanović, Ljubinko ; Pucarević Mira - Novi Sad : Educons University, 2012, 59-59

ISBN
978-86-87785-38-0

Skup
NEWENVIRO - NEW APPROACHES FOR ASSESSMENT AND IMPROVEMENT OF ENVIRONMENTAL STATUS IN BALKAN REGION: INTERACTIONS BETWEEN ORGANISMS AND ENVIRONMENT

Mjesto i datum
Sremska Kamenica, Srbija, 28.05.2012. - 30.05.2012

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Novel Food Technologies; Ultrasound; Pulsed Electric Fields

Sažetak
In world today as never before there is increasing requirement for new technologies in various industries that will contribute to environmental protection and at the same time providing products of the same or even better quality. Food has become lifestyle and final consumer is not just focused towards the price but also aspired to other important issues like: food quality and safety, visual look (fresh like foods) and prolonged shelf life. Therefore food industry comes face to face with emerging standards which are mainly less processed foods with improved properties and improved environmental aspects over traditional technologies. Well-established manufacturing of foods in most of the applications supposes utilization of heat intake during thermal processing like evaporation, drying, sterilization, cooking, and pasteurization. Those are still methods or techniques among food processing itself which gives us necessary requirements for semi food products or final food products that should be placed on the market. Hence, incorporating of enhanced technologies from other fields that take into consideration various demands (Consumers point of view and producer’s benefits and obligations) is necessary but also trend towards cleaner, safer and more improved processed foods. Those technologies (non-thermal and thermal) are: radio-frequency dielectric heating (RFDH), pulsed electric fields (PEF), hi-intensity ultrasound (HUS), high hydrostatic pressures (HHP), oscillating magnetic fields (OMF), pulse-lights (PL), cold plasma (CP), ultraviolet light (UV), microwave heating (MH), high electric fields (HEF), infrared heating (IH), ohmic heating (OH). Usually named as minimal processing technologies each of these technologies could be advanced over traditional methods of treatment based on prolonged heating. Flavour, colour, less usage of chemicals and emulsifiers, enhanced textural properties together with improved physical and chemical properties, nutritional quality, and shelf life are just some of characteristics that can be improved or preserved during and after processing. Indeed, rapid requirement for all aspects of food manufacturing to get safer, healthier, eco cleaner and environmental friendly foods using novel food processing technologies exists. Moreover it is not easy to encircle new processing issues. Every part of production chain must be contented. Besides just saved energy and cleaner production, achieved merchandise should be microbiologically acceptable ; pollution should be reduced to minimum ; waste and toxic compounds as well.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

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