MODERN METHODS FOR FOOD PRODUCTS PRESERVATION

SORICĂ C, VINTILĂ M, GRIGORE I, SORICĂ E, VLĂDUȚOIU L, GRIGORE I.A, CRISTEA M

Abstract


Bacteria, molds and yeasts are microorganisms that play an essential role in spoiling food. Food products preservation technologies are intended to reduce the intensity of the activity of pathogenic microorganisms that generate decomposition processes. From the point of view of food technologies, heat treatments (pasteurization, sterilization) are the main way of preserving food. The trend is to minimize or replace heat treatments with nonthermal, non-destructive methods, in order to preserve the freshness, nutritional and bioactive value of the food products. This paper presents the working principles and the effects of various modern methods of preservation, thermal and athermal, on food.

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