Preparation of Value-Added Products Through Preservation

Devi, Mazarina; Bhowmick, N.; Bhanusree, M. R.; Ghosh, Soumitra

doi:10.1007/978-81-322-2262-0_2

Cited by 8 publications

(9 citation statements)

References 3 publications

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“…3 In this light, the aims of food preservations include, first, maintaining food taste, texture, flavour, quality and nutritional value, second, to reduce the wastage of excess food, third, to maintain a product"s accessibility for a longer time, even in places it is not being produced, fourth, to preserve the food materials during transportation, and finally, to ease the handling of food materials. 4 There are various methods that can be used to preserve food, including conventional methods and modern preservation technology. Some of the conventional Thermal or heating processing is one of the methods used to preserve fruits.…”

Section: Food Preservation Methodsmentioning

confidence: 99%

“…Food products can be dried using various techniques, such as drying under the sun (natural drying) or by using simulated heat under controlled temperature, which using the specially developed chambers called dehydrators or dryers. 4 While this technique is commonly used for meat and fish, it can also be applied to fruits and vegetables. As a result, dried fruit and vegetable products will be lighter in weight, hence, the delivery cost of dried products can be reduced.…”

Section: Food Preservation Methodsmentioning

confidence: 99%

“…7 The moisture content can be evaporated by using either sun drying or under controlled temperature. 4 However, further dehydration is not recommended because regularly, the product will regularly be too brittle. Meanwhile, to guarantee that the fruits will not be damaged during the drying process, they should be kept in a free-moisture environment.…”

Section: Food Preservation Methodsmentioning

confidence: 99%

“…Pickles ought to be kept an additional 3 weeks in the sun. 4 Freezing is one of the easiest and most economical way to preserve foods. Most products contain enzymes that can destroy the nutrients in the food.…”

Section: Food Preservation Methodsmentioning

confidence: 99%

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Review on methods for preservation and natural preservatives for extending the food longevity

Sharif

Mustapha

Jai

et al. 2017

Chem. Eng. Res. Bull.

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Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products" shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.

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Section: Food Preservation Methodsmentioning

confidence: 99%

Section: Food Preservation Methodsmentioning

confidence: 99%

Section: Food Preservation Methodsmentioning

confidence: 99%

Section: Food Preservation Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Review on methods for preservation and natural preservatives for extending the food longevity

Sharif

Mustapha

Jai

et al. 2017

Chem. Eng. Res. Bull.

View full text Add to dashboard Cite

show abstract

“…The simple techniques to preserve them for longer are drying and precooling. Some other preservation techniques that are helpful are canning, blanching, filling, clinching, exhausting, sterilization, cooling, labeling, and pickling (Devi et al, 2015). To attain higher profits and to maintain international markets, companies have to follow the techniques that are preferred by the consumer.…”

Section: Review Of Literaturementioning

confidence: 99%

Value Chain Analysis of Indian Edible Mushroom

Ganeshkumar¹,

Prabhu²,

Reddy³

et al. 2020

IJTech

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The purpose of this study is to examine the value chain analysis of, consumers' awareness level of, and buying motives toward mushroom products. The primary data were collected through face-to-face interviews and by using a questionnaire filled out by 70 consumers from various major mushroom production districts, selected by non-random sampling. Secondary data were collected from various sources. Based on the data analysis, it was found that around 73% of consumers preferred to buy their mushroom products in the supermarket, and 71% of consumers responded that factors other than the shape, color, and size of mushrooms motivated them to buy them. The research concludes that urban consumers were well aware of the nutrition value of mushrooms, but their consumption level was very low compared to non-vegetarians urban consumer in the studied area. Nearly 30% of respondents believed a myth about mushrooms having a mold and were prepared from compost, which causes a bad smell. It was found that that while producers put forth more effort and energy than other actors into the mushroom value chain they received less revenue and profit than wholesalers and retailers. Therefore, policy makers should develop new norms to remove barriers and others issues to safeguard mushroom producers for sustainable growth of the mushroom sector in India. In the future, there will be an increase in the consumption of processed foods. Hence, food companies have to concentrate on mushroom processing and fresh mushroom production.

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