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SELECTBIO Conferences Technologies for Value Addition in Food Products


Technologies for Value Addition to Food Products

Rakesh Kumar Sharma, Director, Defence Food Research Laboratory

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition.

Food additives serve five main functions. Emulsifiers prevent liquid products from separating. Stabilizers and thickeners provide an even texture. Anticaking agents allow substances to flow freely. Many foods and drinks are fortified and enriched to provide vitamins, minerals, and other nutrients. Food ingredients have been used for many years to preserve, flavor, blend, thicken and color foods, and have played an important role in reducing serious nutritional deficiencies among consumers. These ingredients also help ensure the availability of flavorful, nutritious, safe, convenient, colorful and affordable foods that meet consumer expectations year-round. Micronutrients have many functions in the human organism. Micronutrient functions are based on their biochemical properties and are utilized in food technology. Some of the emerging food processing technologies for value addition are High Pressure Processing for salads and ready meals, pulsed electric field processing for liquid foods and beverages, high intensity electric field pulses on solid foods, enzymatic inactivation by pulsed electric fields, etc. The innovations in food packing technologies are: Controlled release food and beverage packaging,  Active antimicrobial food and beverage packaging, Active nanocomposites for food and beverage packaging, edible chitosan coatings for fresh and minimally processed foods, flavour release food and beverage packaging, intelligent packaging and the consumer/packaging interface to enhance food safety and quality, etc. Fast growing food processing industry in most countries across the world, generates huge quantity of by-products, including pomace, hull, husk, pods, peel, shells, seeds, stems, stalks, bran, washings, pulp refuse, press cakes, etc., which have less use and create considerable environmental pollution. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality.

Online and inline analyses differ essentially from the offline and atline methods in that the time in which information about process or material properties is obtained is shorter than the time in which these properties change. This means that online and inline analyses permit continuous process control. Offline and atline analyses, on the other hand, are characterized by manual sampling followed by discontinuous sample preparation, measurement and evaluation. Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products. With respect to major concerns and food regulations the new administration of US President regarding FDA budget needs to be looked into and its Food Safety Modernisation Act (FSMA) enforcement resources..It will also b

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