Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food

ISBN 10: 3036599878 / ISBN 13: 9783036599878

Editore: MDPI AG, 2024

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nach der Bestellung gedruckt Neuware - Printed after ordering - The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value, labor-intensive, perishable, and nutritious fresh foods, such as fruits and vegetables, meat, and aquatic products. On the other hand, changes in the characteristics of microorganisms, production methods, environment, and ecology, and the increasing amount of fresh food in world markets have created new risks. Over the years, food preservation processes have satisfied consumers' increased demand for high-quality fresh foods. Consequently, exploring the novel technologies of processing, storage, and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe productions with changing consumer needs and fresh food-health issues. This Special Issue aspired to collate a range of original research and review articles on the latest progress, challenges, and prospects of new processing, storage, and fresh-keeping technologies for fresh food.

Codice articolo 9783036599878

Dati bibliografici

• Titolo: Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food
• Editore: MDPI AG
• Data di pubblicazione: 2024
• Lingua: Inglese
• ISBN 10: 3036599878
• ISBN 13: 9783036599878
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 250 L x 175 A x 26 P (millimetri) 250 millimetri di larghezza per 175 millimetri di altezza per 26 millimetri di profondità
• Peso: 1019 grammi

Descrizione articolo

Riassunto

The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value, labor-intensive, perishable, and nutritious fresh foods, such as fruits and vegetables, meat, and aquatic products. On the other hand, changes in the characteristics of microorganisms, production methods, environment, and ecology, and the increasing amount of fresh food in world markets have created new risks. Over the years, food preservation processes have satisfied consumers' increased demand for high-quality fresh foods. Consequently, exploring the novel technologies of processing, storage, and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe productions with changing consumer needs and fresh food-health issues. This Special Issue aspired to collate a range of original research and review articles on the latest progress, challenges, and prospects of new processing, storage, and fresh-keeping technologies for fresh food.