Category Archives: Preservation

Complete Overview Of Controlled Atmosphere Packaging

By | January 14, 2018

Packaging plays a very important role in preserving, protecting and preventing the food from getting spoiled. Faulty packaging can undo all the attempts of preserving the food made by the food processor during the manufacturing process. That is why, a food manufacturer must have appropriate knowledge about the different types and functions of packaging.There are… Read More »

How Temperature Controlled Logistics Can Reduce Food Losses

By | December 15, 2017

The world population is growing. Though we are growing enough food, there is a lot of food insecurity; and this is because of food waste. It’s heart-breaking that 1.3 billion tons of food is wasted each year. Food losses can be because of two factors, losses due to oversupply and losses due to the natural… Read More »

Drying Of Fruits and Vegetables

By | November 22, 2017

We have heard from our grandmother that they used to dry various foods on the roof in the summer. So, the preservation of fruits and vegetables through drying dates back many centuries and is based on sun and solar drying techniques. Over 20% of the world perishable crops are dried to increase shelf-life and promote… Read More »

Hurdle Technology For Milk Products | Indian Dairy Products

By | September 14, 2017

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as “hurdles” the pathogen has to overcome if it is to remain… Read More »

Vinegar Production Process With Flow Chart

By | July 6, 2017

Have you ever wondered why do many of the prepared food materials taste sour? Why do salads or pickles taste so nice? Is there any flavoring agent used for this purpose? There are so many questions to which there’s only a single answer. Vinegar! The flavoring agent which causes a sour taste in many of… Read More »

Increase Shelf Life Of Potato Chips Upto 2X With Natural Antioxidant – Oxikan R Plus

By | June 21, 2017

Potato chips are thin slices of potato that has been deep fried, baked, kettle-cooked, or popped until crunchy. Potato chips are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors… Read More »

Edipeel-Extend Shelf Life Upto 5X With Just A Spray

By | February 5, 2017

Fruits and Vegetables are known to be the best reservoir of vitamins and minerals. These are the nature’s gift which completes our diet. We all are familiar with the saying ” An apple a day keeps the doctor away”. In our childhood days we keep on wondering how it is possible but as we grow we realize… Read More »

Food Irradiation – Preservation Of Food By Radiation,The less known technique

By | November 3, 2016

Probably radiation has been transformed into a word with a negative connotation attached to it. The credit for this goes to the harmful radiations about which we read every day in the newspaper, exposure to which leads to cancer, tumors and what not.But are all the radiations harmful? With the development in the food sciences… Read More »

High Pressure Processing Of Foods

By | September 17, 2016

Ever noticed the word ‘High Pressure Processing’ on the packaging of the juices you drink and processed food you consume. If not, then this post for you explaining  all about the term ‘High Pressure Processing’. What Is High Pressure Processing? Consumers have a growing preference for convenient, fresh, healthy processed food products with natural flavor… Read More »

Hurdle Technology In Food Preservation

By | September 12, 2016

“Hurdle Technology” is a technology that uses a combination of two or more preservation parameters at an optimum level in order to get a maximum lethality against micro-organisms without compromising with the nutritional and sensory qualities of food products. A wide range of preservation techniques is available e.g. freezing, blanching, pasteurizing and canning but the… Read More »