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

ISBN 10: 3036599878 / ISBN 13: 9783036599878

Published by MDPI AG, 2024

About this Item

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.

Seller Inventory # 9783036599878

Bibliographic Details

• Title: Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food
• Publisher: MDPI AG
• Publication Date: 2024
• Language: English
• ISBN 10: 3036599878
• ISBN 13: 9783036599878
• Binding: Buch
• Condition: Neu
• Dimensions: 250W x 175H x 26D millimeters 250 millimeters width by 175 millimeters height by 26 millimeters depth
• Weight: 1019 grams

About this title

Synopsis

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.