Thermal Methods Of Food Processing

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1. Introduction:
I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact on the nutritional value or the flavour, texture and odour of the foods. These methods can also extend shelf life as they kill more microorganisms, while being more energy efficient. I will discuss the types of Food Irradiation processes; the techniques used with this method; discuss how this method affects shelf life, nutritional value and sensory value, and compare the benefits and limitations of non-thermal food processes with the benefits and limitations of thermal food processes.

2. Discussion:

(a) Background of the Food Irradiation Process:
Food …show more content…

This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the

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