New Food Processing

Technique

1. Food irradiation :
This is a new addition to the methods of food preservation.
It is an effective and safe method in which food is exposed
to ionizing energy under controlled conditions. Irradiation
does not leave any residue in food like chemicals and
hence it is safe. It is cleared in more than 40 countries.
.
food irradiation inhibits sprouting in tuber and bulb crops
delays
ripening
of
fruits
eg.
Banana
extends shelf life of meat and meat products

Cont
increases food safety by eliminating non spore forming
microorganisms
decontaminates spices such as black pepper, red chillies,
other whole spices and spice powder without affecting their
aroma
sterilizes meat and meat products in frozen state packed in
laminated pouches which can then be stored at ambient for
long
time.
generally
no
nutritional
losses
take
place.
Food irradiation is going to become a very important method
of food preservation in future.

2. Non thermal processes for food

processing
a. Membrane technology :
Mainly

used for water treatment and waste water treatment.

Different types of membranes and membrane systems
have been developed. Nano-filtration, ultra filtration and
reverse osmosis separation processes use membrane
technology. Ultra filtration membranes are widely used in
food industry applications.
Saves huge energy while concentrating fruit and
vegetable juices. For initial concentration membrane
technology is used and final concentration heat processing
is used. It saves energy as well as gives better quality

Cont.
b. Pulsed electrical fields (PEF):
Cool pulsed electrical field process developed by pure
pulses technology for antimicrobial treatment of liquids and
pumpable foods results into improved flavor and nutritional
properties, extended shelf life and destruction of both
spoilage organisms and pathogens.
c. Ultra high pressure (UHP):
Used to pasteurize fruit juices for 2 minutes at 60,000 psi.
It can handle particulates up to half inch size.

3. Food preservation through

packaging innovation :

Controlled modified atmosphere (CA/MA) storage and packaging

has emerged as most significant food preservation technology.
This is called modified atmosphere packaging (MAP).

It extends the shelf life of the product. It does not require any
additives and involves nil or least processing.

4. Enzymes in fruit processing

industry :

Enzymes make things happen and at a faster rate. They breakdown

components to make something more useful.

Enzymes are used for cheese making, by citrus processors to decrease

viscosity of concentrate, to increase yield of fruit juices, to dissolve albedo
portion of citrus fruit, to make gelatin from cattle hide, broth and broth
flavors from chicken carcasses.

6. Hurdle technology of food safety

:

A combination of factors like pH, temperature etc successively weaken the

target micro organisms thus keeping them under control.

It is often seen that combination of hurdles will act synergistically at

concentrations much lower than those used singly.

The usefulness of hurdle technology lies in the fact that it is possible to

achieve high levels of safety assurance using relatively mild combination
treatments. This allows for the development of fresher, more natural foods
with desired organoleptic characteristics.

Some value added products of fruits

and vegetables

Fruit Toffees

Fruit Toffee is a highly nutritious product as compared to sugar boiled

confectionery. It is made from pulp of mango and other fruits along with
certain ingredients.

Small and cottage scale manufacture of fruit toffee provides potential

avenues for self employment in the area where the fruits are available.
Although fruit toffees are being made in the organized sector, there exists a
vest potential for cottage scale production also

Fruit Bars

Fruit bar is a concentrated fruit product meant for ready

consumption. It has a good shelf life.

Any variety of pulpy fruits, e.g. mango, guava, papaya, banana,

apple etc. singly or in combination can be used for manufacture.
Fruit bars are becoming increasingly popular due to good shelf
life, taste, flavour and texture.