Der technologische Fortschritt unserer Zeit lässt auch den Lebensmittelsektor nicht unberührt und führt eine Vielzahl bahnbrechender Innovationen ein, die die Art und Weise, wie wir Lebensmittel verarbeiten, zubereiten und lagern, grundlegend verändern. Diese Entwicklungen machen alltägliche Abläufe im Umgang mit Nahrungsmitteln deutlich effizienter – von der Verkürzung der für die Mahlzeitenzubereitung erforderlichen Zeit über die Vereinfachung des Öffnens von Verpackungen bis hin zur erheblichen Verlängerung der Haltbarkeitsdauer. Diese innovativen Methoden optimieren nicht nur die häusliche Logistik, sondern erhöhen auch die Qualitäts- und Sicherheitsstandards von Lebensmitteln und entsprechen damit den modernen Ansprüchen der Verbraucher.
Zu den zentralen Vorteilen zählen die Minimierung von Lebensmittelverschwendung durch fortschrittliche Verpackungstechnologien, die Verbesserung der Nährstoffverfügbarkeit durch moderne thermische Verarbeitungsverfahren sowie die Einführung intelligenter Systeme zur Überwachung der Frische von Produkten. All dies macht den modernen Umgang mit Lebensmitteln nicht nur bequemer, sondern auch wirtschaftlicher und umweltfreundlicher.
Food packaging in a modified atmosphere
It involves changing the composition of the environment in which the packaging takes place by reducing the oxygen content and increasing carbon dioxide and/or nitrogen. Depending on whether these changes are controlled all the time during packaging or only at the beginning, we have two types of packaging: CAP (stable control) and MAP (change of composition at the start without subsequent control).
Aseptic packaging
It is worth clarifying what the term 'aseptic' means. It is nothing more than sterile, defatted or disinfected. In this type of packaging, the conditions of asepticity must be fulfilled in relation to the product, the packaging and the conditions for packaging.
It's microwave interference
It is used for drying. It uses electromagnetic wave energy to shorten the process and improve the quality of the product. We can distinguish between two types of microwave effects: microwave-assisted convective drying and microwave drying under pressure. In everyday life, it's used for heating. It also requires mixing because heat is distributed unevenly. However, this method allows the product to be heated without using large amounts of water, which prevents the loss of the resistant properties.
The oscillating magnetic field
This method consists of applying a magnetic field of 1 100 OMF pulses (magnetic field oscillating) to the packaging.
High-pressure use
In this method, food is subjected to a high pressure of 100 1000 MPa. This allows the removal of microbes while maintaining vitamins.
It's a pulsating electric field
This method involves treating the product with a pulsating electric field with a high voltage of 20 80 kV in less than 1s. This allows the removal of microbes by penetrating the cell membranes without heating, which causes the loss of vitamins and minerals. It is mainly used for frozen products.
The ultrasound
The use of ultrasound has a major impact on food processes such as freezing, drying, bleaching, tempering, sterilization and extraction. This allows the product to be fully processed in a minimum amount of time.
Infrared radiation
This involves the use of wavelength radiation of 150 400 nm. It leads to a significant reduction in the number of microbes in products such as meat, fish and baked goods. It is an ideal method for disinfecting packaging. However, it also has its drawbacks: it only works on the surface of the product (it only destroys microphones there), sometimes to achieve its intended target radiation must be used for a very long time.
Ionizing radiation
It is used to prolong the shelf life of fresh products or to sterilize packaging and dry spices. The main advantage of this method is that it penetrates into food and destroys pathogenic microorganisms, protects against insect spillage, blocks germination and inhibits maturation without increasing product temperatures, so no nutrients are destroyed. However, the use of ionizing radiation also has several disadvantages. It does not inactivate all enzymes, microbes and flow.
Filtering and spinning
These are the so-called osmoactive methods, that is, when they are used, the osmotic pressure increases. When it comes to filtration, these are membrane processes. Winding, on the other hand, uses a centrifugal force. It is used to separate cream from milk, clear fruit juices and remove the residue from a beer can.
Consumers are worried
All of the above methods of processing, preparing and storing food are very innovative because they are mostly based on complex physical or chemical processes that cause concern to the average consumer. It's normal that when we hear foreign phrases we have a skeptical attitude towards them. As many scientific studies show, people are afraid of such unconventional techniques. But I think that most of the time this is due to ignorance.
