Progresses in processing technologies for special foods with ultra-long shelf life
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Publication Details
Author list: Long, Yanzhen; Zhang, Min; Devahastin, Sakamon; Cao, Ping;
Publisher: Taylor and Francis Group
Publication year: 2022
Journal: Critical Reviews in Food Science and Nutrition (1040-8398)
Volume number: 62
Issue number: 9
Start page: 2355
End page: 2374
Number of pages: 20
ISSN: 1040-8398
eISSN: 1549-7852
Languages: English-Great Britain (EN-GB)
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Abstract
Foods for special applications have recently received much attention due to rapid development of space and military industries as well as to frequent occurrence of natural and man-made disasters. Since the way such foods are processed clearly and directly affects their consumer’s acceptability and shelf life, it is of interest to explore in detail how these special foods can be processed. This article presents a review on the difficulties in the processing, application and storage as well as on how to ensure the shelf life and acceptability of special foods through the use of efficient processing technologies. Emphasis is made on the use of both conventional and alternative thermal processing and irradiation technologies. Appropriate packaging technologies for each of the discussed special foods are also mentioned along with the way to overcome the problem of product quality degradation. Through comparison and analysis, it is found that foods with different attributes require different technologies and processes to achieve desirable results. Combined use of multiple technologies has also noted to be advantageous. © 2020 Taylor & Francis Group, LLC.
Keywords
Emergency foods, military foods, packagings, space foods, thermal processing
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