Advanced processing techniques for extending the shelf life of foods

Authors: Niemira, Brendan; Hertrich, Sarah

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 3/18/2018
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The basis of food processing techniques is to inhibit microbial growth. Growth of microorganisms is the cause of food spoilage and therefore inhibiting their growth will help increase the shelf life of foods. Some of the first and most basic forms of food preservation that were used include cooling (reduced temperature storage) and cooking (thermal processing). Refrigeration helps to slow the growth of microorganisms while thermal processing kills all microorganisms within a product. The limitation of both of these techniques is that if a food is cooled or heated for a prolonged amount of time, the product may become unpalatable or less desirable as all organoleptic qualities are destroyed. Advanced processing technologies, such as nonthermal processing techniques, aim to inactivate microorganisms within food products while preserving its nutritional and sensory qualities. Inactivation of microorganisms gives the product an extended shelf-life as well as increases the safety of the product. In this chapter the basic forms as well as advanced forms of food preservation are discussed.