About the book
Convenient, fresh-like, minimally processed foods are gaining a lot of importance. Non-thermal and thermal methods are developed to process various foods to meet food product safety, and shelf-life requirements and minimize nutrient loss. The thermal methods are designed to reduce the spores to improve the shelf life of food products but can impact nutrient loss and sensory qualities. Non-thermal methods can overcome these limitations. In non-thermal processing, foods are processed at or near room temperature, so there is no damage to heat-sensitive nutrients. The non-thermal technologies are used to process a wide variety of heat-sensitive foods such as fruits, vegetables, pulses, spices, meat, fish, etc.
Packaging is necessary to preserve food quality, minimize food wastage, and reducing preservatives used in food, besides protecting the food against physical, chemical, and microbial damage. The packaging is also used to label ingredient information for the consumers and follow the laws and regulations for labeling for food consumption. Furthermore, the food processed needs to be packed to keep the quality during transportation and storage to protect it against the damage or adulteration, or contamination by micro-organisms, moisture, and other toxins. Also, food packaging plays an essential role in marketing a product. The packaging material used depends on the type of food product. The packaging material is directly in contact with the food products and significantly impacts the food quality and sensory attributes. Various materials such as nanomaterials, edible packing, innovative packaging, anti-microbial packing, water-soluble packaging, self-heating and self-cooling, and biodegradable packaging are used.