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首页> 外文期刊>Journal of the Science of Food and Agriculture >Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing
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Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

机译：用于新鲜食品的有效预处理技术，用于中央厨房加工

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摘要

The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. (c) 2020 Society of Chemical Industry
机译：中央厨房概念是食品行业的一个新趋势，集中准备和加工新鲜食品，并将成品或半成品分配给餐饮连锁店或相关单位。中央厨房加工的生鲜食品主要包括水果蔬菜、肉类、水产品和食用菌；这些食品具有很高的水活性和热敏感性，必须小心处理。这些食品材料通常需要进行适当的预处理；典型的预处理过程包括清洗、酶失活和消毒，以及包装和涂层。为了提高中央厨房的工作效率，需要新的高效预处理技术。本文系统地综述了各种新鲜食品的高效预处理技术。这些技术包括超声波清洗技术、物理场酶失活技术、非热消毒技术以及改性空气包装和涂层。概述和讨论了这些技术的原理、应用、影响因素以及在中央厨房中使用的优缺点。针对中央厨房食品加工相关问题的可能解决方案，包括低清洗效率和自动化可行性、高营养损失、高能耗和产品保质期短。这些将引导我们进入下一步的新鲜食品加工，以适应高要求的现代社会。（c） 2020年化学工业学会

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