Scientists at the Omsk State University of Technology have proposed a new method of processing food, which, unlike the method of heat treatment, allows to extend its life.
It does not destroy the nutritional value, taste and color. The article was published in the Journal of Food Science and Technology.
Researchers from Omsk University say that heat treatment of products is traditionally used as an effective method of preservation, which ensures safety, but at the same time reduces the nutritional and biological value of products and the changing their taste.
And now methods without heat treatment are gaining more and more popularity, which allows to preserve useful properties and significantly extend the life of products.
According to scientists, they were able to design a new calorie-free way to preserve raw food materials. The study lasted 6 months within the framework of the strategic academic leadership program “Priority 2030”. The work is carried out by employees of two departments of Omsk State Technological University: Department “Biotechnology, Restaurant Technology and Commodity Science” and the Center for Scientific and Educational Resources “Nanotechnologies”.
Maxim Shadrin, Head of the Department of Biotechnology and Food Technology at Omsk University, explained that scientists’ pulsed electric field technology has priority over heat treatment because it does not destroy microorganisms, but on the contrary, preserves more its nutritional value. ingredients, flavors and colors. for raw foods. This technology involves short-term operation of high voltage pulses and sending them to a semi-solid product placed between two electrodes.
The advantages of this method compared to other non-thermal methods are speed (processing in a micro or millisecond), energy savings (about 90% per technological operation) and improved quality indicators of the final product .
For example, when processing potatoes and making french fries, this technology helps soften the raw material, resulting in better cuts. The result is a smoother cut with less surface damage and breakage. All this leads to an increase in the final volume of production and a decrease in oil consumption. For processed raw materials, water diffusion helps to improve the bleaching, drying and frying processes, reducing energy and production costs.
Shadrin explained that each product has such delicacies: dairy products, meat, vegetables, etc.
Source: RIA Novosti
Source: Arabic RT
