Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Abstract

The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

“…It is produced by adding low concentrations of hydrochloric acid and or sodium chloride to soften water and electrolyzing it in a diaphragm electrolytic cell. The pH of SAEW ranged from 5.0–6.5, and the ORP of REDOX potential was more significant than 800–900 mV [ 96 , 97 , 98 , 99 ]. Figure 4 shows a schematic diagram of systems producing AEW, BEW, and SAEW.…”

“… Schematic diagram of electrolyzed water production processes. ( A ) Slightly-acidic electrolyzed water, ( B ) acidic electrolyzed water, and essential electrolyzed water [ 98 ]. …”

Application of ethylene‐regulating packaging in post‐harvest fruits and vegetables storage: A review

“…In other words, with the passage of time and the continuous production of ethylene, the ethylene regulation effect of this kind of packaging may get worse. 12 Modified atmosphere packaging (MAP) is an easily neglected means of regulating ethylene, which plays an important role in the preservation of F&V. 13 In addition to conventional gases, many special gases, such as nitric oxide (NO) and 1-methylcyclopropene (1-MCP), are also used to control the production of ethylene. However, the principle of controlling ethylene by MAP is different: either by regulating F&V metabolism to reduce ethylene production, 14 or by competing with ethylene receptors to prevent ethylene from functioning.…”

“…Modified atmosphere packaging (MAP) is an easily neglected means of regulating ethylene, which plays an important role in the preservation of F&V 13 . In addition to conventional gases, many special gases, such as nitric oxide (NO) and 1‐methylcyclopropene (1‐MCP), are also used to control the production of ethylene.…”

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

“…The central kitchen developed earlier in America, Japan and many developed countries in Europe ( 7 ). Some traditional Western meat foods (such as steak and roast beef) have been industrialized through the central kitchen.…”