مروری بر کاربرد تکنولوژی‌های پیشرفته غیرحرارتی در صنایع غذایی

نویسندگان
مروا حسینی 1
بیژن خورشیدپور 2
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار، گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.22.159.27
چکیده
صنعت فراوری مواد غذایی یکی از مهم‌ترین صنایع می‌باشد که امروزه با توجه به درخواست روز افزون مواد غذایی با کیفیت دچار تحولات بسیاری گشته است. توجه به حفظ مواد مغذی و عدم تغییر بافت و رنگ محصولات لزوم استفاده از فناوری‌هایی با دمای پائین‎تر را به خوبی مشخص می‌گرداند چرا که در فناوری‌های قدیمی‌تر معمولا از دمای بالا استفاده می‎گردید. امروزه اثرات سلامت بخشی غذاها از جمله مهم‎ترین فاکتورهای مقبولیت یک فراورده می‌باشد که در فراوری‌های جدیدتر می‌توان با حرارت کمتر، باعث حفظ انواع ویتامین‌ها و کیفیت و رنگ محصول نهایی گشت. از جمله این فراوری‌ها می‌توان به فیلتراسیون غشایی، باکتریوسین‌ها، میکروکپسولاسیون، فراصوت، پخت اکستروژن و پرتودهی اشاره نمود. روش‌های فوق علاوه بر حفظ کیفیت و مواد مغذی محصول، مقرون‌به‌صرفه و سازگار با محیط زیست نیز می‌باشد که لزوم توجه بیشتر به آن‌ها برای حفظ سلامتی و در کنار مسائل اقتصادی و زیست محیطی را به خوبی آشکار می‌سازد. کپسوله نمودن مواد مغذی باعث حفظ مواد در شرایط محیطی و دستگاه گوارش نیز می‎گردد که باعث شده امروزه این روش بیشتر مورد توجه متخصصین قرار گیرد. در این مقاله به بررسی انواع روش‎های نوین فراوری در صنعت غذا پرداخته شده است.
کلیدواژه‌ها
بهبود کیفیت
فراوری مواد غذایی
فراصوت
میکروکپسولاسیون
روش‌های غیر حرارتی

موضوعات

عنوان مقاله English

An overview of the application of advanced non-thermal technologies in the food industry

نویسندگان English

Morva Hosseiny 1
Bijan Khorshidpour 2
1 PhD student, Department of Food Science and technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science and technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran
چکیده English

Food processing is one of the most important industries, and it has undergone many changes due to the increasing demand for high-quality food. Attention to preserving nutrients and not changing the texture and color of products indicates the need to use technologies with lower temperatures because older technologies usually use high temperatures. Today, the health effects of food are among the most important factors in the acceptability of a product. In newer processes, it is possible to preserve all kinds of vitamins and the quality and color of the final product with less heat. Among these processes, we can mention membrane filtration, bacteriocins, microencapsulation, ultrasound, extrusion cooking, and irradiation. In addition to maintaining the quality and nutrients of the product, the above methods are also cost-effective and environmentally friendly, which clearly shows the need to pay more attention to them to maintain health, along with economic and environmental issues. Encapsulating nutrients also preserves the substances in ecological conditions and the digestive tract, which has led to this method receiving more attention from specialists today. In this article, various types of modern processing methods in the food industry have been investigated.

کلیدواژه‌ها English

Quality improvement
food processing
Ultrasound
Microencapsulation
non-thermal methods
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