Chapter 8 - Green technology in food processing and preservation

Abstract

Current knowledge of the adverse effects of most chemical synthetic preservation and subsequent consumers’ disapproval of synthetic chemical preserved food products has provoked an urgent search for alternative food preservation techniques. As the era of chemical food preservation gradually drifts to an end, several technological advances have emerged seeking to prolong food shelf-life and enhance food safety. These technologies intend to ensure minimal processing of food, to preserve the sensory, nutritional, compositional, and textural qualities of the food while maintaining high efficiency and safety. Although several of these techniques have been proposed and somewhat demonstrated by various researchers, the efficacy in terms of maximum food protection and safety is still grossly unattained. In addition, emerging green technologies are expected to be cost-effective, require lost energy input, and are adaptable to various food natures and processing. However, most existing green technology has fallen short of the desired requirement and has left the food industries searching for solutions devoid of synthetic chemicals. Thermal food processing technologies, although were effective at inactivating vegetative microbial cells and spores, altered the food qualities. Similarly, technologies such as ultrasonic cavitation and cold plasma technique that do not impart food qualities are sometimes ineffective at spore inactivation. This chapter discusses some of the emerging technologies employed in food preservation and safety and quality maintenance.