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Non-thermal processing techniques for food preservation.

Anjali, V. (2015) Non-thermal processing techniques for food preservation. Masters thesis, Central Food Technological Research Institute.

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Abstract

Food processing dates back to the prehistoric ages when crude processing incorporated techniques such as fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking) basically to extend the shelf-life and to improve organoleptic attributes. Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay.Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. Processing can also reduce the incidence of food borne disease.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Non-thermal methods, processing of foods, Light based technologies
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Oct 2017 04:38
Last Modified: 26 Oct 2017 04:38
URI: http://ir.cftri.com/id/eprint/13079

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