Modern non-thermal method of processing plant raw materials used to increase its storability
Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximum and increase the shelf life of the finished prod...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/223 |
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| author | N. E. Posokina A. I. Zakharova |
| author_facet | N. E. Posokina A. I. Zakharova |
| author_sort | N. E. Posokina |
| collection | DOAJ |
| description | Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximum and increase the shelf life of the finished product. When using these methods, slight heating of the product can occur, for example, as in the processing by ultraviolet radiation (UVR). In the case of using such a type of processing as filtration, heating is completely absent; under the conditions of high pressure processing of the product (hereinafter HPP), a low temperature regime is observed. These methods are distinguished by minimizing the impact on the organoleptic characteristics of the finished product (texture, appearance, color, odor), as well as the preservation of micro- and macronutrients. The article discusses the main non-thermal methods of processing plant materials: high pressure (HPP), processing in a pulsed electric field (PEF), radioactive radiation, ultraviolet radiation (UVR), filtration. The advantages and factors hindering their widespread use on an industrial scale are noted. It is noted that high pressure, ultraviolet radiation and filtration to one degree or another are widely used in food production, while processing in a pulsed electric field and radioactive radiation are of extremely limited use due to the need to ensure the safety of processing for service personnel. It should also be noted that processing only by non-thermal methods leads to a limited shelf life of finished products and often requires lower storage temperatures. If it is necessary to increase the shelf life, it makes sense to combine thermal and non-thermal processing methods, for example, microfiltration (ultrafiltration) of juice, bottling into consumer packaging, gentle pasteurization. The undoubted advantage of this combination can be a reduction in the thermal load on a product, since the initial microbiological contamination is reduced by filtration. And, as a result, we get a stably stored product with minimal quality loss and preserved native potential. |
| format | Article |
| id | doaj-art-d8d62df168fd44038930f4ee5b91038f |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2023-04-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-d8d62df168fd44038930f4ee5b91038f2025-08-20T03:19:59ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722023-04-016141010.21323/2618-9771-2023-6-1-4-10165Modern non-thermal method of processing plant raw materials used to increase its storabilityN. E. Posokina0A. I. Zakharova1Russian Research Institute of Canning TechnologyRussian Research Institute of Canning TechnologyAlong with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximum and increase the shelf life of the finished product. When using these methods, slight heating of the product can occur, for example, as in the processing by ultraviolet radiation (UVR). In the case of using such a type of processing as filtration, heating is completely absent; under the conditions of high pressure processing of the product (hereinafter HPP), a low temperature regime is observed. These methods are distinguished by minimizing the impact on the organoleptic characteristics of the finished product (texture, appearance, color, odor), as well as the preservation of micro- and macronutrients. The article discusses the main non-thermal methods of processing plant materials: high pressure (HPP), processing in a pulsed electric field (PEF), radioactive radiation, ultraviolet radiation (UVR), filtration. The advantages and factors hindering their widespread use on an industrial scale are noted. It is noted that high pressure, ultraviolet radiation and filtration to one degree or another are widely used in food production, while processing in a pulsed electric field and radioactive radiation are of extremely limited use due to the need to ensure the safety of processing for service personnel. It should also be noted that processing only by non-thermal methods leads to a limited shelf life of finished products and often requires lower storage temperatures. If it is necessary to increase the shelf life, it makes sense to combine thermal and non-thermal processing methods, for example, microfiltration (ultrafiltration) of juice, bottling into consumer packaging, gentle pasteurization. The undoubted advantage of this combination can be a reduction in the thermal load on a product, since the initial microbiological contamination is reduced by filtration. And, as a result, we get a stably stored product with minimal quality loss and preserved native potential.https://www.fsjour.com/jour/article/view/223vegetable raw materialshigh pressurepulsed electric fieldsradioactive treatmentuv radiation |
| spellingShingle | N. E. Posokina A. I. Zakharova Modern non-thermal method of processing plant raw materials used to increase its storability Пищевые системы vegetable raw materials high pressure pulsed electric fields radioactive treatment uv radiation |
| title | Modern non-thermal method of processing plant raw materials used to increase its storability |
| title_full | Modern non-thermal method of processing plant raw materials used to increase its storability |
| title_fullStr | Modern non-thermal method of processing plant raw materials used to increase its storability |
| title_full_unstemmed | Modern non-thermal method of processing plant raw materials used to increase its storability |
| title_short | Modern non-thermal method of processing plant raw materials used to increase its storability |
| title_sort | modern non thermal method of processing plant raw materials used to increase its storability |
| topic | vegetable raw materials high pressure pulsed electric fields radioactive treatment uv radiation |
| url | https://www.fsjour.com/jour/article/view/223 |
| work_keys_str_mv | AT neposokina modernnonthermalmethodofprocessingplantrawmaterialsusedtoincreaseitsstorability AT aizakharova modernnonthermalmethodofprocessingplantrawmaterialsusedtoincreaseitsstorability |