Введение
Академическая дисциплина, касающаяся приготовления пищи, отрасль пищевой науки.
branch of food science
Пищевая технология – это отрасль пищевой науки, охватывающая производство, консервирование, контроль качества, а также исследования и разработку пищевых продуктов. Первые научные исследования в области пищевой технологии были сосредоточены на способах сохранения продуктов питания. Разработка Николасом Аппером процесса консервирования в 1810 году стала переломным моментом. Этот процесс тогда еще не назывался консервированием, и Апперт не до конца понимал принцип его действия, однако консервирование оказало значительное влияние на методы сохранения пищевых продуктов. Исследования Луи Пастера, посвященные порче вина и описанию способов ее предотвращения, проведенные в 1864 году, стали одной из первых попыток применения научных знаний к обработке пищевых продуктов. Помимо изучения порчи вина, Пастер исследовал производство алкоголя, уксуса, вин и пива, а также скисание молока. Он разработал пастеризацию – процесс нагревания молока и молочных продуктов для уничтожения микроорганизмов, вызывающих порчу и заболевания. В своих исследованиях в области пищевой технологии Пастер стал пионером в бактериологии и современной профилактической медицине.
События
Развитие пищевых технологий внесло значительный вклад в обеспечение продовольствием и изменило наш мир. Некоторые из этих разработок:
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Молочный порошок быстрого приготовления – Молочный порошок быстрого приготовления стал основой для широкого спектра новых продуктов, которые можно восстановить до первоначального состояния. Этот процесс увеличивает площадь поверхности порошка за счет частичного увлажнения распылительно-высушенного молочного порошка.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Лиофилизация (сушка вымораживанием) – Первое применение лиофилизации, вероятно, было в фармацевтической промышленности; однако, успешным крупномасштабным промышленным применением процесса стала разработка непрерывной лиофилизации кофе.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Высокотемпературная кратковременная обработка – Эти процессы в основном характеризуются быстрым нагревом и охлаждением, выдержкой в течение короткого времени при относительно высокой температуре и асептическим розливом в стерильные контейнеры.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Декафеинизация кофе и чая – Декафеинизированный кофе и чай впервые были разработаны в коммерческих масштабах в Европе около 1900 года. Процесс описан в патенте США № 897 763. Зеленые кофейные зерна обрабатываются водой, теплом и растворителями для удаления кофеина.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Оптимизация процессов – Современные пищевые технологии позволяют повысить эффективность производства продуктов питания, а технологии экономии ресурсов теперь доступны в различных формах. Методы и методологии производства также становятся все более сложными.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Асептическая упаковка – процесс наполнения коммерчески стерильного продукта в стерильную упаковку и герметичного ее закрытия для предотвращения повторного заражения. Это обеспечивает длительный срок хранения продукта при комнатной температуре.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Облучение пищевых продуктов – воздействие ионизирующего излучения на продукты питания и упаковку позволяет эффективно уничтожать микроорганизмы, вызывающие порчу и пищевые отравления, а также подавлять прорастание, увеличивая срок годности.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Коммерческие камеры для дозревания фруктов с использованием этилена в качестве растительного гормона.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Доставка продуктов питания – Заказ обычно оформляется через веб-сайт или мобильное приложение ресторана или продуктового магазина, либо через специализированную службу доставки еды. Заказанные продукты обычно доставляются в коробках или пакетах к двери клиента.
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder. Freeze drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large scale industrial application of the process was the development of continuous freeze drying of coffee. High Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U. S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans. Process optimization – Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Aseptic packaging – the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented. Thus, this results into a shelf stable product at ambient conditions. Food irradiation – the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life. Commercial fruit ripening rooms using ethylene as a plant hormone. Food delivery – An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Новые технологии
Инновации в пищевом секторе могут включать, например, новые типы технологий переработки сырья, упаковку продуктов и новые пищевые добавки. Применение новых решений может снизить или предотвратить нежелательные изменения, вызванные микроорганизмами, окислением пищевых ингредиентов, а также ферментативными и неферментативными реакциями. Кроме того, это может привести к производству более здоровых и питательных продуктов, а также улучшить вкусовые качества пищи благодаря усовершенствованию ее состава, включая органолептические изменения, и изменению восприятия и удовольствия от еды. В XXI веке к новым технологиям относятся клеточное сельское хозяйство, в частности, культивируемое мясо, 3D-печать продуктов питания и использование белка насекомых.
Альтернативные источники белка
Поскольку к 2050 году население земного шара, по прогнозам, достигнет 9,7 миллиарда человек, существует острая необходимость в альтернативных источниках белка, которые были бы устойчивыми, питательными и экологически безопасными. Растительные белки приобретают все большую популярность, так как для их производства требуется меньше ресурсов и они производят меньше выбросов парниковых газов по сравнению с белками животного происхождения. Компании, такие как Beyond Meat и Impossible Foods, разработали растительные альтернативы мясу, имитирующие вкус и текстуру традиционных мясных продуктов.
Сокращение пищевых отходов
Примерно треть всей производимой в мире еды пропадает. Для решения этой проблемы разрабатываются инновационные пищевые технологии. Например, компания Apeel Sciences создала съедобное покрытие, которое увеличивает срок годности фруктов и овощей, снижая их порчу и количество отходов.
Принятие потребителем
Исторически потребители уделяли мало внимания пищевым технологиям. В настоящее время цепочка производства продуктов питания длинная и сложная, а сами пищевые технологии разнообразны. В результате потребители испытывают неуверенность в факторах, определяющих качество продуктов питания, и им сложно их понять. Сейчас принятие пищевых продуктов часто зависит от воспринимаемых преимуществ и рисков, связанных с ними. Распространенные представления о технологиях переработки пищевых продуктов имеют значение. Особенно инновационные технологии пищевой переработки часто воспринимаются потребителями как рискованные. Степень принятия различных пищевых технологий различается. В то время как пастеризация хорошо известна и принимается, обработка высоким давлением и даже микроволновые печи часто воспринимаются как рискованные. Исследования, проведенные в рамках проекта Hightech Europe, показали, что традиционные технологии принимались лучше, чем инновационные. Потребители формируют свое отношение к инновационным пищевым технологиям посредством трех основных механизмов: во-первых, через знания или убеждения о рисках и преимуществах, связанных с технологией; во-вторых, через отношение, основанное на личном опыте; и в-третьих, через применение высших ценностей и убеждений. Многие ученые считают соотношение риска и выгоды одним из основных факторов, определяющих принятие потребителями, хотя некоторые исследователи придают большее значение восприятию выгоды (а не риска) при принятии решения о покупке. Роджерс (2010) определяет пять основных критериев, объясняющих различия в принятии новых технологий потребителями: сложность, совместимость, относительное преимущество, возможность тестирования и наблюдаемость. Принятие инновационных технологий можно улучшить, предоставляя неэмоциональную и лаконичную информацию об этих новых технологических процессах и методах. Проект HighTech также показывает, что письменная информация оказывает большее влияние на потребителей, чем аудиовизуальная.
Примечания и ссылки
Ханс Юрген Бэсслер и Франк Леман: Технологии герметизации: прогресс в фармацевтической и пищевой промышленности. Springer, Берлин, 2013.