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African Journal of Food Science and Technology

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Short Communication - African Journal of Food Science and Technology ( 2021) Volume 12, Issue 9

Evaluation of food processing in sustainability environment

Sanni Ugoso*
 
Department of Food Technology, Nanjing Agricultural University, Nanjing, China
 
*Corresponding Author:
Sanni Ugoso, Department of Food Technology, Nanjing Agricultural University, China, Email: [email protected]

Received Date: Oct 04, 2021 / Accepted Date: Oct 18, 2021 / Published Date: Oct 29, 2021

A comparative analysis of the environmental/economic performance of air mass process (HPP) technology for food process is formed victimization Life Cycle cost accounting (LCC) and Life Cycle Assessment (LCA) methodologies. Thermal pasteurisation (TP), within the type of indirect system (with energy recovery) and of retort method, and changed atmosphere packaging (MAP), square measure taken as benchmark throughout the analysis, as ancient food process technologies generally accustomed method fruit juice (TP) and sliced Parma ham (MAP). Primary knowledge on prices and consumption of HPP, TP and MAP plants were obtained from corporations. Secondary knowledge for LCA analysis was retrieved from the Ecoinvent three4 information and from on the market scientific literature (Federica et al., 2020).

The objective of this study was to analyze the result of air mass process (HPP) (100, three hundred or 500 MPa for two or 5 min) on microbic inactivation, quality parameters and biological process quality indices of mackerel fillets. a major reduction in TVC and H2S-producing bacterium was detected at 300 MPa for 5 min and 500 MPa for two for two. Lightness (L*) inflated and redness (a*) reduced at the very best treatment intensities. Hardness, chewiness and elasticity inflated with the foremost intense treatments however neither cohesiveness nor TBARS values were suffering from pressurization. HPP considerably reduced levels of Environmental Protection Agency, PUFAs, HUFAs, DHA, CLAs and inflated MUFAs and SFAs. TI considerably inflated at the very best pressurization intensities and AI was affected once HPP was control for 5 min. However, the magnitude relation PUFA/SFA on top of zero.45 in pressurised mackerel fillets indicated that HPP failed to compromise the biological process worth of this oceanic fish (Maríade et al., 2019).

The energy balance and life cycle assessment (LCA) of typical (thermal) and different (pulsed electrical fields (PEF) and air mass process (HPP)) technologies for preservation of tomato and watermelon juice are evaluated. A comparison between technologies was performed at a similar level of microbic inactivation while considering a similar production capability on a pilot scale victimization industrial scale instrumentality. the information enclosed within the study, like elect process conditions, energy consumption, water use, improvement agents and maintenance, were through an experiment collected. For the LCA 2 main systems were identified: (1) the primary system reviewed solely the process stage of juice production (from “gate to gate”), and (2) the second enclosed the growth of the boundaries to the agricultural production stage and waste treatment throughout juice preparation and process (from “farm to gate”) (Kemal et al., 2017).

The result of a high hydrostatic pressure (HHP) process (600 MPa, 8 min, 16 °C) throughout one hundred twenty days of storage at 4 °C or 18 °C on the Listeria monocytogenes (L. monocytogenes) cells inoculated in slices of peninsula dry-cured “chorizo” was evaluated. Mesophilic aerobic plate count (APC) and yeast and mould (YM) counts, instrumental color and macromolecule and macromolecule oxidisation were additionally evaluated. HHP resulted during a reduction of three.2 log10 CFU/g in L. monocytogenes counts (Cava et al., 2020).

References

Cava R, García-Parra J, Ladero L(2020). Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. LWT. 128: 109462

Federica C , Eleonora B , Antonio R , GiuseppeV(2020). Evaluation of the economic and environmental sustainability of high pressure processing of foods. Innovative Food Science & Emerging Technologies. 60: 102281.

Kemal A, Sergiy S , Tara G , Stefan T , Alexander M , AnnVan L , Volker H(2017). Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production. 141: 514-525.

Maríade A, Juan MP, Sabine MH, Nigel PB, Catherine MB(2019). High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innovative Food Science & Emerging Technologies. 55: 80-87.

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