Volume : V, Issue : XI, November - 2015

Food preservation by using irradiation process

Dr Sanjay Sharma

Abstract :

 Biotechnology has commendable role in converting relatively bulky, perishable and typically inedible raw materials into more useful shelf–stable and palatable foods or potable beverages. This technology makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf–life, texture and nutritional value of foods. A range of technologies is applied at different levels in food processing. Conventional or low level food processing technologies include drying, fermentation, salting, and various forms of cooking, including roasting, frying, smoking, steaming, and oven baking. Medium levels of processing technologies include canning, oven drying, spray drying, freeze drying, freezing, pasteurization, vacuum packing, osmotic dehydration and sugar crystallization. Higher–level, food–processing technologies include high–temperature short–time pasteurization and high–pressure low–temperature food processing. Almost All food preservation methods change the composition taste, appearance, texture, composition or nutritional value of the food. However, research has shown that in the case of irradiation, the change in the chemical composition of the food is minimal.

Keywords :

Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

DR SANJAY SHARMA / Food preservation by using irradiation process / Indian Journal of Applied Research, Vol.5, Issue : 11 November 2015

Number of Downloads : 614

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