Increasing the shelf life of raw materials is a challenge that every manufacturing industry faces. It is considerably more critical in the food business. Extending the shelf life of raw materials is critical to ensuring the safety of food for customers.

Food consultants play an important role in assisting food firms in preserving food raw resources. The most popular way is to add specific chemicals to food goods to inhibit the growth of microorganisms. Depending on the kind of product, there are numerous techniques for preserving and extending the shelf life of raw materials. 

Here are a few popular ways for preserving food raw ingredients for prolonged shelf life: 

  • Cold Storage 

The most common food preservation strategy used to extend the shelf life of food products is cold storage or refrigeration. It is commonly used for perishable foods such as fruits, vegetables, meat, and so forth. The temperature at which food is kept in this method is -18 degrees Celsius or below. 

  • Aseptic Canning 

Aseptic canning is the technique of putting food into sterile cans under sterile conditions. It is a common method of food preservation in which food is sealed in containers and subsequently sterilized by heat. The quantity of heat used is determined by the size of the container and the type of the substance. Acidic foods such as tomatoes, citrus fruits, seafood, and so forth are preserved using the aseptic canning procedure. 

  • Dehydration 

Another approach for preserving food items for extended shelf life is dehydration, which is the elimination of moisture from food products. It is the oldest food preservation method that has been used for centuries. Osmotic dehydration, drum dehydration, hot air drying, foam mat drying, and other prominent contemporary dehydration techniques are listed below. 

  • Air Tight Packaging   

Airtight packaging is required for items such as milk powder, baking soda, grains, and so on. It aids in preventing materials from absorbing moisture, which promotes the growth of microorganisms. There are various plastic and glass air-tight containers on the market now that are reasonably priced and keep food products fresh for a longer period of time. 

  • Non-thermal Food Processing 

It is a modern food preservation technology that includes the discharge of high voltage brief electric pulses into food products in order to extend their shelf life. Non-thermal food processing techniques include ohmic heating, pulsed electric field processing, and high pressure processing. 

  • Radiation 

Radiation food preservation is a method in which food products are subjected to regulated radio waves such as gamma rays, x-rays, and so on in order to extend its shelf life. This method may be used to delay the ripening of fruits and vegetables, as well as to sterilize pulses and grains. 

Some of the most common food preservation procedures used in the food business are listed below. However, correct application of these strategies is difficult and necessitates subject expertise from food experts in order to get best outcomes in terms of prolonged shelf life. As a result, it is critical for food enterprises to seek advice from food industry experts in order to successfully apply food preservation strategies. 

Conclusion 

A change in the nature of a product that decreases the microbial load or inhibits the growth of microorganisms is referred to as preservation. The precise technique of preservation utilized is determined on the product. Its impact on product safety and process facility power, space, equipment, and cleanliness. Food Research Lab is a large network of food industrial experts that includes food processing consultants, food formulation consultants, food safety consultants, food packaging consultants, food license consultants, and others who can assist you with everything from product identification and plant setup to project execution.