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“绿色”食品加工的可持续性

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然而一般来说合理的食品制作包括各种因素是食物是如何交付,传阅和捆绑。食品组织,这是拥抱的一部分形式更eco-accommodating与食物准备硬件活力有效。Non-warm食品处理创新研究了广泛的创造食品扩大时间的实际可用性每一样保存健康的和感官属性变化的客户请求(Falguera et al ., 2011;Sanchez-Moreno et al ., 2009)。明亮(UV)照明是non-warm程序可以应用于减少液体营养和表面的微生物负担,和清洁的食物包和捆绑材料和条件与食物相关表单(Jimenez-Sanchez et al ., 2017;Bintsis et al ., 2000)。像其他non-warm食物准备活动,高压处理(HPP)深刻地影响营养成分和营养的力量。例如,胡须et al .(2012)详细扩大了生育酚含量(7% - -28%)在榨橙牛奶混合获得水电,大部分是因为扩张α-tocopherol内容。这些增量α-tocopherol应该从扩大结果扰动的叶绿体α-tocopherol绑定。Sanchez-Moreno et al。(2005)表明,HPP促使一个扩大营养价值(38.74%)。 In addition, Sánchez-Moreno et al. (2006) indicated that HPP of tomato puree demonstrated the most elevated nutrient A worth (39% ↑) among the examples. Non-warm and imaginative preparing advancements are pulling in extraordinary consideration these days. The benefits of those "green" advances lies in quicker, better, less expensive, feasible and improved procedure for conservation of nourishments, adjustment of food parts or to plan "novel food". Use of warm strategies is utilized for quite a long time and non-warm procedures are being "considered" as far as food protection. Non-warm handling methods include: electrotechnologies, UV light, chilly weight (high weight preparing), hydrodynamic cavitation, ionizing radiation, ozonation, swaying attractive fields, beat light, supercritical liquid preparing, biopreservation, electrohydrodynamic handling and electron pillar handling. Maintainability of non-warm handling is presently "hot" theme. Valorisation of agrifood squanders by non-warm advancements is extraordinary examination territory these days. There is huge dispose of food side-effects in food industry that can be utilized as vitality or crude material for different purposes. So as to might suspect "green", eco (monetary, ecologic and natural) we should consider having non-warm preparing in the method of less handling time, less vitality utilization, less CO2 creation and vitality proficient handling (maintainability). Food researchers need to think to interface all handling factors and to have "green" system. There are techniques forever cycle evaluation (LCA); Quality capacity sending and so on that can join boundaries and give results about progress of preparing, shopper's inclinations and effect on the earth. The utilization of "green" solvents is one model in economical extraction. Non-warm and inventive food preparing can and should be enhanced, and results ought to be changed from lab scale to huge scope (industry).

Anet ReA¾ek Jambrak

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