Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review
2022
Chen, Fengying | Zhang, Min | Fan, Kai | Mujumdar, Arun S.
The central kitchen model has promoted the industrialization of the catering industry. The quality of central kitchen products is related to processing technology. The new non-thermal technology and heating technology not only have advantages over traditional technologies in improving product quality and safety, but also have more precise control over the processing process and a higher degree of automation. Using non-thermal technology conditioning before cooking can change the properties of food ingredients, and improve the quality and safety of cooked food. The new heating technology replaces the traditional heating method to provide thermal energy for food cooking, and has the advantages of shortening cooking time, improving quality attributes, improving processing efficiency and product safety. This article reviews the application and research progress of non-heating and heating technologies in fresh food processing in the central kitchen.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS