Моdern technologies in the production of food products

Abstract

Some forms of food preservation have been in use for thousands of years, though preservation as an industrial food processing has been discussed for the last 100 years. During this period, the basic principles underlying the preservation process were adopted. The main purpose of food preservation is to prevent the growth of microorganisms in food products, that is, to reduce the risk to human health of possible food poisoning. Some preservation technologies (processes based on the use of high temperatures) are effective in this respect, however, they can cause harm to the composition, nutritional and sensory properties. Consumers have therefore emphasized their desire to consume foods that have "natural properties" of taste and color, even when is not stored under special conditions. Foods of animal origin are particularly sensitive to the harmful effects of microorganisms. This review provides insight into contemporary research into new conservation technologies, during which it is possible to preserve nutritional and sensory properties and at the same time inactivate microorganisms causing food spoilage and foodborne pathogens. New technologies which are applied during the production and preservation of foods respect the principles relating to the conservation of resources and the reduction of energy consumption and processing time. Non-thermal procedures (so-called minimal food processing procedures) which are based on the application of pulsed electric fields, high hydrostatic pressure, high-intensity light, oscillating magnetic field, electromagnetic waves of different frequencies and ultrasound are presented in detail. The use of new technologies allows to reduce production costs, increase productivity, save energy and water, affect production reliability, improve product quality, improve sustainability and reduce emissions in the food/nutrition chain.