A review on mechanisms and commercial aspects of food preservation and processing

By S. K. Amit, M. Uddin, Rizwanur Rahman, Sayed Rezwanul Islam, M. Khan. Agriculture & Food Security, 2017

556 citations recorded by the source corpus.

Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/d96d2e31cd763faba89449e6346a773d00e69c8d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. Jean Pierre Ndayambaje
2. P. Zhao
3. Xingxing Xia
4. Xiao Liu

Citations in the corpus

• Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods (2020, background): “The most commonly used preservatives in fruit beverages processing are potassium sorbate and sodium benzoate.([145])”