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

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•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 product due to reduced heat treatment.

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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.