STATE OF THE ART ON NEW PROCESSING TECHNIQUES USED FOR PRESERVATION OF AGRICULTURAL PRODUCTS - A CRITICAL REVIEW

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Paul-Alexandru POPESCU, Amalia Carmen MITELUŢ, Elena POPA, Mona Elena POPA

Food processing is the process of transforming raw materials into consumer products and maintaining their quality during storage, transport and sell time. The food processing objectives are focused in particular on adapting the properties of the finished products to the physiological and nutritional requirements. In this framework, the avoidance and reduction of microbiological contamination by using thermal processing treatments, food quality is lost due to enzyme reactions, and limiting these losses is a major concern of the food industry. Alongside onventional methods of thermally treating food, a number of modern methods of treatment are being applied to food processing, such as: PEFpulsed electric field treatment, irradiation with x-ray, utilization of antimicrobial essential oils and many others. The reasons for developing and applying new, modern methods in food processing are as follows: maintaining and increasing nutritional values; preventing microbiological spoilage; increasing the technological characteristics of raw materials and semi-finished products; increasing product diversity and increasing the value of ready-made products. In this review are shown the newest techniques used in the processing and conservation of agricultural food products.

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POPESCU P.A., MITELUT A.C., POPA E., POPA M.E. 2018, STATE OF THE ART ON NEW PROCESSING TECHNIQUES USED FOR PRESERVATION OF AGRICULTURAL PRODUCTS - A CRITICAL REVIEW. Scientific Bulletin. Series F. Biotechnologies, Vol. XXII, ISSN 2285-1364, 113-118.


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