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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 838-849
DOI: https://doi.org/10.20546/ijcmas.2018.705.103


An Elementary Review on Principles and Applications of Modern Non-Conventional Food Processing Technologies
Sheshrao Kautkar1* and Jai Prakash Pandey2
1Department of FM&PHT, ICAR-Indian Grassland and Fodder Research Institute, Uttar Pradesh-284003, India
2Department of PHP&FE, G. B. Pant University of Agriculture and Technology, Uttarakhand-263145, India
*Corresponding author
Abstract:

Post-harvest processing and value addition is the most important aspect related to all the food products. Processing of agricultural commodities means converting the raw food material in to consumer acceptable form with increased shelf life and maintained nutritional quality. It can be achieved through various conventional food processing methods like drying, dehydration, evaporation, extrusion, freezing etc. The main lacunae with these conventional methods are loss of colour, flavour, vitamins and other nutrients due to higher temperature and longer processing time. These methods also causes problems like fouling on heating surface, energy inefficiency and emission of combustion gases in to the atmosphere leading to atmospheric pollution. The non-conventional food processing technologies like ohmic heating, microwave heating, ultrasound, pulsed electric field and high pressure processing are modern processing and preservation methods, rising as green technologies in food processing sector which represents environmental impact in terms of energy efficiency, water savings and reduced pollution. These technologies can produce high quality products with improvements in terms of heating efficiency, energy savings, reduced time and processing costs. All these technologies have wide range of applications in food industry like pasteurization, sterilization, oil extraction, juice extraction, clarification, filtration, cooking, baking, blanching, evaporation, drying, and dehydration. A comprehensive review is made to study the working principles, equipments, applications, advantages and limitations of these processing methods for used in various food product development and preservation operations.


Keywords: Non-conventional technologies, Ohmic heating, Microwave heating, High pressure processing, Pulse electric field, Pulsed light technology and ultrasound
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How to cite this article:

Sheshrao Kautkar and Jai Prakash Pandey. 2018. An Elementary Review on Principles and Applications of Modern Non-Conventional Food Processing Technologies.Int.J.Curr.Microbiol.App.Sci. 7(5): 838-849. doi: https://doi.org/10.20546/ijcmas.2018.705.103