Steeping Technology: The Need for Development of Long Term Preservation of Vegetables | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Itrat Fatima: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. Ayesha Murtaza: Department of Food Science and Technology, UCP, Lahore, Pakistan

3. Samia Tahir: Department of Food Science and Technology, UCP, Lahore, Pakistan

Abstract:

The primary aim of the food manufacturing industry is to provide a wide range of safe whole some nutritious and attractive products at affordable prices all year roundin order to meet consumer requirements for quality convenience and variety. The advancements in technology help to develop a new food product in the market which would be impossible without the use offood additives. In Pakistan huge quantity of fruits and vegetables deteriorate during peak seasondue to insufficient facilities of processing preservation transport storage and no or less post-harvest management. Thus to avoid these losses an appropriate method of preservation may beadopted to preserve the vegetables in their glut season and to make sure the availability of these vegetables. The role of preservatives has become more prominent with the increase in production of processed and convenience foods. Sustainable economic growth requires safe sustainable resources for industrial production. Pakistan is an agricultural country blessed with land good climatic conditions and water resources but lacking at the preservation techniques. Steeping technology is such one long term storage technologyof fresh cut vegetables for use and furtherprocessing without significant quality losses (colour flavour taste texture) it utilizes minimum energy resources it ensures to reduce the use of excessive chemicals it does not cause the shrink age and shriveling of the vegetables through out year. The GRA Schemical additives such as sodium benzoate ascorbic acid pottasium meta bisulphite etc are used in this to achieve their synergistic effect in air tight containers at room temperature.

Page(s): 363-363

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

GRAS , Steeping Technology , wholesome nutritious preservation , sustainable synergistic effect

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views