Trends in food technology
Both developed and developing nations, new processing demands and technology of food are being present. People are demanding safe food with minimal processing for nutrients with little effort to prepare (a major request). Furthermore, especially in the third world, people are demanding safe food with a longer shelf life. This makes transportation and storage of food much easier. As the world population continues to grow and nutritional knowledge accelerates, the field of food technology is facing substantial challenges, but potentially rewarding.
Anti microbial natural
The online magazine World Food Science has noted that lactic acid bacteria (ie, bacteria in milk) have proven effective in destroying pathogens in certain types of food . This is a form of “pasteurization”, using natural bacterial growths that may destroy Salmonella and other problems transmitted through the food . This particular form of “clean” foods can be highly attractive to consumers concerned about other methods of processing foods high technology .
A slightly less friendly way the consumer is ionizing radiation at very low doses, to do the same job as the modern techniques of pasteurization. This method does not affect the taste or nutritional content of foods , and is considered by experts as J. Farkas Department Refrigeration and Technology for Livestock Products as an easy and safe means of purification. This way of getting rid of unwanted microbes also increases the shelf life of foods .
High pressure is used in food liquid (or food with a high water content such as beans) thus increasing the life and cleaning the food pathogens. This pressure is approximately 4,000 times the normal atmospheric pressure, but has proven useful for purifying certain foods . In general, this method will only be used to purify foods that have a high acid content and therefore are not likely to live pathogens.
Small doses of high voltage electricity have tried to make pathogens more sensitive to other cleaning methods. These downloads require installation of electricity high technology plan, but to serve the most vulnerable to pasteurization pathogens. In 2010, this technology was in its early stages of development.
Like almost every other aspect of life, nanotechnology has appeared in the science of food . It has been used on a limited scale to deal with pathogens transmitted by food and possibly (in the future) to act as a mechanism for delivering nutrients in certain parts of the body. The nano-sensors have been developed to detect vitamin deficiency in the body, releasing nutrients from food to cover this shortcoming. Even storage tanks equipped with nano-parts are to be used to kill bacteria as they are established in the container.