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Food Res Int. 2019 Feb;116:90-102. doi: 10.1016/j.foodres.2018.12.055. Epub 2018 Dec 26.

Innovative technologies for producing and preserving intermediate moisture foods: A review.

Author information

1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
2
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China. Electronic address: min@jiangnan.edu.cn.
3
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
4
School of Science, RMIT University, Melbourne, VIC 3083, Australia.
5
Institute of Aerospace Medical & Food Engineering, 100048 Beijing, China.

Abstract

Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.

KEYWORDS:

Active packaging; Drying; Edible coating; Electro-osmotic dewatering; High pressure processing; Hurdle technology; Intermediate moisture foods; Modified atmosphere packaging; Osmotic dehydration; Pasteurization; Plasma treatment; Water-activity-lowering agents

PMID:
30717022
DOI:
10.1016/j.foodres.2018.12.055
[Indexed for MEDLINE]

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