The demand for cleaner, more efficient food processing techniques is growing, with consumers increasingly prioritizing sustainability, purity, and quality. In the pursuit of these goals, the food industry is embracing innovative technologies, and one of the most promising is Supercritical…
Food preservation
Imagine a world where fresh strawberries picked at their prime taste just as delightful months later, or where the aroma of ground spices remains as vivid as the day they were harvested. Welcome to the transformative realm of cryogenic processing—a…
In the ever evolving food industry, innovations that extend the shelf life of products while maintaining their quality are highly sought after. One such innovation that has gained significant attention in recent years is High-Pressure Processing (HPP). As food manufacturers…
In recent years, the food industry has witnessed a significant evolution in preservation methods, driven by the need to maintain food quality, extend shelf life, and ensure safety without compromising the natural taste and nutritional value of products. Among the…
Imagine a world where food stays fresh for longer, pathogens are kept at bay, and spoilage is drastically reduced— all without altering the taste, texture, or nutritional value of our favorite foods. This isn’t science fiction; it’s food irradiation. In…
There are various methods of drying food materials, with each having its specific advantages based on applications. The method adopted for a particular drying process is dependent on the availability of the drying medium, nature of the food material and…
Designing the packaging material exactly the way we want can be challenging. There are a few parameters that need to be considered while deciding a packaging material for our food products. Such as, It should be in line with the…
Fish plays an important role in food sector contributing mainly to the nutritional security of many developing countries like India. As fish is highly perishable they require proper processing and packaging to maintain the quality. Awareness about healthy food and…
Introduction One of the earliest techniques for preserving food, which has been modernized by technological advancements in the past century is dehydration. The primary objectives of this method are to reduce water content and prolong the shelf life of food…
Introduction The agricultural sector in India is a major contributor to the economy and the global food market has evolved in response to changing consumer preferences for food safety and quality. This has created opportunities to differentiate products and add…
A new non-thermal food processing method called Dense Phase Carbon Dioxide (DPCD) makes use of the molecular effects of CO2 at pressures lower than 50 MPa to inactivate microorganisms and enzymes, without subjecting the product to adverse heat effects and…
Introduction Perishable foods like fruits and vegetables are susceptible to easy spoilage due to the presence of spoilage causing microbes. These spoilage microorganisms can have a negative impact on food’s nutritional content, colour, texture and palatability, thereby leading to a…
Drying, being the most crucial unit operation that is often utilized in food business and is normally deployed for use in the dehydration of food materials to preserve and extend shelf life. By using thermal processing methods, the moisture content…
Analysis of Vapours from Cinnamon Bark during Roasting Abstract: The research revealed the process of trapping roasted vapour and its chemical composition. Αlpha-Muurolene, Alpha-Patchoulene, (z)-2-Methoxy cinnamaldehyde, Alpha-Calacorene, Beta-Bergamotene, Isoledene 1,5-Decadiyne, Isoledene,5,7-diethyl and Butylcitrate were formed during the roasting of cinnamon…
According to WHO, 1965 and Food Protection Committee of the National Academy of Science, 1956, Food Additives are defined as substance or mixture of substance other than basic food stuff which is present in food as a result of any…