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食品原料和产品可持续加工的新兴过程
1Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico.
Foods (Basel, Switzerland)
|October 14, 2023
概括
传统的食品加工方法,如巴氏杀菌和装,可以产生可接受的食品. 这些已确定的技术对于现代食品科学中的食品保存和安全至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
背景情况:
- 几十年来,传统的食品加工技术,包括同质化,巴氏杀菌,装,干燥和吸烟,一直在使用.
- 这些方法旨在提高食品安全性,延长保质期,提高食品的口感.
研究的目的:
- 审查传统食品加工技术的应用和有效性.
- 评估这些方法在多大程度上可以获得可接受的食品.
- 突出了食品加工行业中建立的食品加工行业的重要性.
主要方法:
- 对已建立的食品加工技术的文献综述.
- 对同质化,消毒,装,干燥和吸烟的结果进行分析.
- 基于传统加工的食品的可接受性评估.
主要成果:
- 传统的方法,如同质化和巴氏杀菌已经成功地应用.
- 这些过程有助于生产可接受的食品.
- 既定技术在食品制造中显示出持续的相关性.
结论:
- 传统的食品加工仍然是食品工业的基石.
- 消毒和装等方法对于食品安全和质量至关重要.
- 进一步的研究可以探索优化这些持久的技术.
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