European Union has started a project that include ultrasound method to dehydrate fruits and vegetables. High  frequency sound waves are used in this method and and doesn’t effect nutritional value of fruits and vegetables. The project is carried out by 8 foundations from Spain, Germany, Sweden, England and Turkey. The coordinator of the project is [...]

Nowadays, the most important factors for consumers are food safety and durability. Another task of manufacturers is producing and developing high nutritional foods.

Generally one of the fundamental application to prolong food shelf life is stopping microbial activity. This can be possible by removing microorganisms completely, preventing their growth and killing them. Another application is controlling [...]

Several conservation methods have been used to prevent food spoilage and food poisoning ever since ancient times. These are; salting, drying and smoking. Nowadays, chilling, freezing, dehydration and canning methods are used.
You can see the names of food conservation methods below;
Preparing foods under hygiene rules
High temperature

Boiling
Vapour application
Pasteurization

Low temperature

Chilling
Freezing
Dehydration

High Osmotic Pressure

Concentrated  sugar
Salting

Chemical additives

Organic acids
Smoking
Fermentation

Radiation

UV lights
Ionized radiation