Food Science and Technology Development in the 21st Century (II)

High-pressure technology treats and processes food at pressures of 100-100 MPa. Biomaterials will undergo irreversible reactions and some magical changes will occur. Therefore, high-pressure food processing has the following uses:
Control the degree of enzyme reaction, produce useful substances, such as soybean proteolysis reaction; irreversible deactivation of enzymes; protein gelation, starch gelatinization, improve food viscoelasticity and mouthfeel; inhibit bacterial growth, achieve sterilization purposes, and extend food preservation Period; food ripening (aged) treatment, especially ripening of fermented foods; destroying the cell membrane, is conducive to the extraction of active ingredients.
At present, Japan has applied high pressure technology to develop high pressure foods and some unique food modified materials. In the future, we must focus on the study of the mechanism of changes in the physical and chemical characteristics of biomaterials under high pressure and the development of high-pressure processing equipment.
Electromagnetic field technology Electromagnetic field technology has the advantages of high efficiency, no pollution, energy saving, and easy control. The technologies that are being vigorously developed are microwave technology, resistance heating, electro-osmosis solid-liquid separation, and electromagnetic water treatment technologies. The products that can be developed using these technologies include microwave foods, beverages, and functional waters, such as magnetized water, electronic water, resonance field water, strong acidified water, and π-water.
Frozen technology The food industry, in addition to applying refrigeration and refrigeration technology to preserve food, is now also widely used in the production of frozen foods, such as quick-frozen pasta products and quick-frozen prepared foods, which is an important part of the staple food kitchen project. Recently, the progress in the research of interfacial freezing progressive technology has made breakthroughs in cryogenic enrichment technology, which has given this ancient cryogenic enrichment technology a new vigor. It is expected to promote the use of high-grade concentrated fruit juices and high-active food ingredients in the industry. In combination with the use of freeze-drying technology, a variety of new functional foods can be developed.
Microcapsule technology At present, the products produced by this technology include solid beverages, seasonings, flavors and fragrances, flavor foods, and additives.
Extrusion technology makes the sudden expansion of water vapor in the intercellular space of grain endosperm and breakthrough through instantaneous decompression through mechanical action, improving the appearance, structure and properties of grains, making some starches into dextrins and sugars, gelation of polysaccharides, protein modification. Sex and organization to develop a variety of new foods such as puffed foods, breakfast cereals, and tissue proteins.
The new packaging technology is the first to develop a variety of food packaging materials, such as multi-layer composite film packaging materials, food cling film, edible film packaging materials, microwave heating packaging materials, aseptic packaging materials. A prominent problem in food packaging today is the environmental pollution of packaging materials, especially plastic packaging materials. Therefore, it is imperative to develop biodegradable plastic packaging materials. Another development trend in the field of packaging technology is the development of efficient, high-speed, fully automated packaging machinery, such as high-speed filling and packaging machines for powdered foods, aseptic packaging equipment, and high-speed labeling machines.