Drying and Chilling/Freezing of Perishable Foods in the Organic Sector

Gersdorff, Gardis von; Bantle, Michael; Hensel, Oliver; Sturm, Barbara

doi:10.1016/b978-0-12-811935-8.00007-x

Cited by 1 publication

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“…The Food and Agriculture Organization of the United Nations (FAO) [3] reported that one-third of food intended for human consumption produced globally become wastage per year. That is due to a lack of proper processing and preservation technologies [4]. Therefore, proper food processing is critical.…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive In-Process Quality Evaluation Of Plant-Sourced Food During Drying

Nurkhoeriyati

Sturm

Hensel

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Plant-sourced food has a crucial role in the human food supply as the source of calories and many valuable micronutrient compounds that enhance a balanced and healthy lifestyle. However, a portion of food intended for human consumption produced globally become wastage per year because of a lack of proper processing and preservation technologies. Drying is one of the broadly utilised preservation technologies in plant-sourced food. Most drying studies focused on post-process evaluation on product quality; meanwhile, monitoring and controlling amid the drying process (in-process) is essential because these activities can improve the drying condition and optimise the end product’s quality. Furthermore, the non-destructive inspection method is essential in developing smart food processing units and can be more efficient, rapid, reduced sample waste, and environmentally friendly than traditional inspection methods. The authors also discuss the overview of quality parameters investigated during plant-sourced food drying with in-process and non-destructive quality evaluation techniques. Finally, the authors also discuss the prospects and challenges of the real-time and non-destructive quality evaluation application.

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Section: Introductionmentioning

confidence: 99%