Abstract
The food sector is one of the fastest-growing sectors, therefore it requires that producers follow food market trends and quickly respond to consumer demand. Besides, the producers have to comply with the increasingly strict conditions and regulations imposed on food producers in recent years. Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavor and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The aim of the research is to study and analyse hiking food processing technologies on the market. Methods used in the research – monographic, synthesis, comparative method. The research developed proposals for manufacturers of hiking food for the design and manufacturing of new products.
Highlights
Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavour and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact
According to various experts in the hiking industry, such as CleverHiker (Cleverhiker, 2020), the use of drying methods is very common in this segment, as it provides two main features required in the segment: a long shelf life and a light weight of the product while ensuring the amount of energy required during the hike
Drying requires a significant amount of energy, which is about 20 to 25% of the total energy used in food processing, or 10 to 25% of the total energy used in all sectors
Summary
Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavour and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The range of research on the development of new technologies in the food industry is constantly expanding (Galoburda et al, 2008). The aim of the research is to study and analyse hiking food processing technologies on the market. Of different drying technologies; 3) research the lyophilization equipment market; 4) make conclusions and recommendations. Hypothesis: The use of lyophilization technology in the production of hiking food allows achieving longer preservation of the products, easier transportation, high dehydration capacity. Research novelty: The study of food processing technologies and comparison of different drying technologies, research on the lyophilization equipment market.
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