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RISS 인기검색어
- 검색키워드
- 저자 : Aamir Hussain Dar (검색결과 5 건)
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Salma Farooq,Aamir Hussain Dar,Kshirod Kumar Dash,Shivangi Srivastava,Vinay Kumar Pandey,Wani Suhana Ayoub,R. Pandiselvam,Sobiya Manzoor,Mandeep Kaur 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.5
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Shivangi Srivastava,Vinay Kumar Pandey,Rahul Singh,Aamir Hussain Dar 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.13
Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.
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Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry
Poornima Singh,Vinay Kumar Pandey,Rahul Singh,Aamir Hussain Dar 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.2
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review’s prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.
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Vinay Kumar Pandey,Anjali Tripathi,Shivangi Srivastava,Aamir Hussain Dar,Rahul Singh,Alvina Farooqui,Sneha Pandey 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.7
Fruits are an abundant source of minerals and nutrients. High nutritional value and easy-to-consume property have increased its demand. In a way to fulfil this need, farmers have increased production, thus making it available for consumers in various regions. This distribution of fruits to various regions deals with many associated problems like deterioration and spoilage. In a way, the common practices that are being used are stored at low temperatures, preservation with chemicals, and many more. Recently, edible coating has emerged as a promising preservation technique to combat the above-mentioned problems. Edible coating stands for coating fruits with bioactive compounds which maintains the nutritional characteristics of fruit and also enhances the shelf life. The property of edible coating to control moisture loss, solute movement, gas exchange, and oxidation makes it most suitable to use. Preservation is uplifted by maintaining the nutritional and physicochemical properties of fruits with the effectiveness of essential oils. The essential oil contains antioxidant, antimicrobial, flavor, and probiotic properties. The utilization of essential oil in the edible coating has increased the property of coating. This review includes the process of extraction, potential benefits and applications of essential oils in food industry.
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O. P. Shemil Shahaban,Bhosale Yuvraj Khasherao,Rafeeya Shams,Aamir Hussain Dar,Kshirod Kumar Dash 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7
Microbial cellulose is a fermented form of very pure cellulose with a fibrous structure. The media rich in glucose or other carbon sources are fermented by bacteria to produce microbial cellulose. The bacteria use the carbon to produce cellulose, which grows as a dense, gel-like mat on the surface of the medium. The product was then collected, cleaned, and reused in various ways. The properties of microbial cellulose, such as water holding capacity, gas permeability, and ability to form a flexible, transparent film make it intriguing for food applications. Non-digestible microbial cellulose has been shown to improve digestive health and may have further advantages. It is also very absorbent, making it a great option for use in wound dressings. The review discusses the generation of microbial cellulose and several potential applications of microbial cellulose in fields including pharmacy, biology, materials research, and the food industry.
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