The food processing companies use a wide range of diverse technologies, each of which has benefits and drawbacks of its own. Here are a few examples of technologies that food processing companies follow:
High-Pressure Processing (HPP)
Pros:
- Thanks to this, foods may be preserved longer without losing their nutritional content.
- HPP allows for eliminating harmful germs without the need for heat or chemicals.
- The procedure is excellent for the environment since less food is wasted and fewer chemicals are needed.
Cons:
- HPP is extremely expensive, and smaller organizations may be unable to afford it.
- It could alter the appearance and flavor of certain foods.
- High-pressure processing (HPP) requires specialized tools and knowledgeable personnel.
Freeze-Drying
Pros:
- Freeze-dried foods maintain their nutritional content for a considerably more extended period.
- You may utilize this technique to create calorie-efficient, filling dinner alternatives.
- Freeze-dried food is often provided as rations for military personnel in crises.
Cons:
- The process of freeze-drying is time-consuming, expensive, and requires specialized tools.
- The procedure may alter the tastes and textures of specific meals.
- The procedure may alter the tastes and textures of specific meals.
Irradiation
Pros:
- Irradiated foods are less likely to spread illness since dangerous organisms and germs have been destroyed.
- Using this technique, the shelf life of some foods can be extended.
- Irradiation may be used to sterilize medical equipment and supplies.
Cons:
- Because of evidence that suggests irradiated foods may be harmful to human health, they have been viewed with mistrust.
- Irradiation may alter the taste and texture of certain foods
- The strategy can put off some clients because of the debate surrounding it.
Modified Atmosphere Packaging (MAP)
Pros:
- MAP may lengthen its storage life by carefully controlling the quantities of oxygen, carbon dioxide, and nitrogen in packaged foods.
- This technique may maintain the freshness and quality of food.
- When MAP is present, the usage of preservatives and other chemical additives may be reduced.
Cons:
- Specialized equipment and qualified workers are necessary for MAP to be prosperous.
- Certain meals won’t work.
- The process could be expensive.
Ultraviolet (UV) Treatment
Pros:
- By eliminating dangerous diseases and germs, UV light may sterilize food, making it safer to ingest.
- Such sterilization may be advantageous for surfaces, equipment, and even packing.
- Since UV therapy does not involve using chemicals or producing trash, it is environmentally safe.
Cons:
- Because UV light doesn’t penetrate deeply enough, some bacteria and other pathogens may resist treatment.
- This approach may only be practical with some products or container designs.
- UV treatment is challenging, time-consuming, and sometimes expensive.
Conclusion
There are benefits and drawbacks to the technology used by food processing companies. Determining which of these technologies is the most excellent match for a specific business and its budget rests squarely on that company. The possible effects of these technologies on food safety, quality, and the public’s perception of these factors must also be considered.