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EFFECT OF PROCESSING OPERATIONS AND OTHER FACTORS ON THE SHELF LIFE OF PROCESSED FOODS.

Author(s) : JONES S. A.

Summary

CONSUMERS ARE INCREASINGLY DEMANDING MORE NATURAL, FRESH AND HEALTHY PRODUCTS BUT WITHOUT THE USE OF CHEMICAL PRESERVATIVES. THEY WANT A WIDE VARIETY OF PRODUCTS. ON THE OTHER HAND, FOR A PRODUCT TO BE VIABLE PROPOSITION IN THE MARKET PLACE IT NEEDS TO HAVE AN APPROPRIATE SHELF LIFE, WHICH ALLOWS MORE EFFICIENT DISTRIBUTION. THUS, A MAJOR OBJECTIVE OF THE MODERN FOOD INDUSTRY IS TO PRODUCE MICROBIOLOGICALLY SAFE AND STABLE FOODS WITH MINIMAL SEVERITY OF PROCESSING IN ORDER TO ENSURE AN OPTIONAL ORGANOLEPTIC QUALITY. THE MOST IMPORTANT RECENT DEVELOPMENTS ARE THE USE OF MODIFIED-ATMOSPHERE PACKAGING, IRRADIATION, UHT PROCESSING, AND HOT-FILL PASTEURIZATION, WHICH ARE THE 4 AREAS COVERED IN THE PAPER.

Details

  • Original title: EFFECT OF PROCESSING OPERATIONS AND OTHER FACTORS ON THE SHELF LIFE OF PROCESSED FOODS.
  • Record ID : 1989-2277
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 3; 11 p.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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