Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 2, Part A
Emerging technologies in food processing and preservation


Author(s): Aliya Khan, Brijesh K Soni, Sanjana Gupta and Saptarshi Mukherjee

Abstract: The main objective of this study is to provide an overview of cutting-edge technology that has the potential to transform the food processing and preservation industries. Natural antimicrobials are used by nanotechnology to improve food safety, and photodynamic inactivation sterilises in an environmentally friendly way. Food Quality 4.0 uses omics and AI to provide real-time analysis while sonication enhances nutrition and reduces pesticide use. Derivatives of chitosan are susceptible to contamination; sun dryers with garages enhance drying. Utilising UV light and a pulsed electric field, microbes are controlled without compromising quality. While high hydrostatic pressure prolongs shelf life, cold plasma ensures safe surfaces. To effectively capitalise on those advancements within the food industry, further research is required.

Pages: 57-63 | Views: 345 | Downloads: 179

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Journal of Current Research in Food Science
How to cite this article:
Aliya Khan, Brijesh K Soni, Sanjana Gupta, Saptarshi Mukherjee. Emerging technologies in food processing and preservation. J Curr Res Food Sci 2023;4(2):57-63.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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