EXPLORING THE LATEST TECHNOLOGICAL INNOVATIONS AND THEIR IMPACT ON FOOD PRESERVATION AND SAFETY

Main Article Content

Fatima Batool
Dr Syeda Mahlaqa Hina
Md Moktadirul Alam
Salman Khan
Abdur Rahman
Herbi Yuliantoro

Keywords

Food Refrigeration, Quality and Safety, Cold Chain Management, Consumer Preferences, Technological Advances, Food Security

Abstract

Introduction: Overview of the 21st IIR International Cold Congress, highlighting the pivotal role of Commission C2 in advancing food science and engineering globally. Emphasis on the dissemination of technological advancements for the betterment of humanity.


Previous Conferences and Discussions: Insights from past IIR-sponsored conferences focusing on postharvest techniques, cold chain logistics, and comprehensive reviews of quality, safety, and environmental considerations.


Crucial Role of Refrigeration Technology: Discussion on the vital role of refrigeration technology in promoting food security, reducing foodborne diseases, and fostering development, particularly in developing nations facing significant handling challenges.


Ripening Process and Quality Parameters: Examination of the ripening process of fruits and vegetables, along with the assessment of quality parameters such as visual appearance, texture, flavor, and safety.


Consumer Preferences and Concerns: Analysis of evolving consumer preferences and concerns regarding plant-based foods, emphasizing the growing awareness of freshness, safety, and nutritional content.


Cold Chain Management and Traceability: Maintaining cold chain integrity and ensuring traceability throughout the distribution process is crucial to uphold product quality and safety standards.


Challenges and Solutions: Exploration of challenges related to microbial flora, foodborne pathogens, and the effectiveness of conservation techniques, alongside discussions on packaging's role in preserving food quality and safety. Integration of barcode technology for enhanced traceability.


Research Needs and Future Directions: Identification of research needs and future directions, including the development of rapid pathogen detection methods, enhancement of sanitation programs, and exploration of innovative techniques to improve the quality and safety of refrigerated food products.


Conclusion: Emphasis on the importance of ongoing research and development efforts to address current challenges and meet the evolving needs of the food refrigeration industry.

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References

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11. Chao, H., et al. (2024). "Effects of cold plasma treatment on reactive oxygen metabolism and storage quality of Brassica chinensis." Innovative Food Science & Emerging Technologies: 103574.
12. Dharini, M., et al. (2024). Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products. Advanced Research Methods in Food Processing Technologies, Apple Academic Press: 77-95.
13. Kaur, N., et al. (2024). "Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation." Polymers 16(2): 242.
14. Mahmood, N., et al. (2024). "Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review." Comprehensive Reviews in Food Science and Food Safety 23(1): 1-22.
15. Mahmud, N., et al. (2024). "Exploring functional plant-based seafood: Ingredients and health implications." Trends in Food Science & Technology: 104346.
16. Sandupama, P. and J. Wansapala (2024). "Development of micronutrients and bioactive compounds rich malted drink with selected plant-based ingredients." Food Chemistry Advances 4: 100575.
17. Sharma, S. et al. (2024). Natural antimicrobials from fruits and plant extract for food packaging and preservation. Food Packaging and Preservation, Elsevier: pp. 133–152.
18. Suri, K., et al. (2024). Thermal Modification of Plant-Based Proteins. Novel Plant Protein Processing, CRC Press: 95-115.

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