Emerging Technology in Food Processing Machinery

 

In such a competitive world, innovation is the bearer of sustainability, likewise in Food processing machinery industry. Only through innovation in technology, a food company can generate the growth that is pre-requisite to shield its sustained success. Bayer Crop is striving hard to devise the innovative approaches to cater to the rising demand for high-quality and the affordable food. Consequently, as part of the Sustainability Program, the company has launched two  lighthouse projects to help increase agricultural yields, enhance food quality and improve the income situation of farmers.

 

In India, Bayer is preferably casting focuses on vegetable crops. As the Food processing sector and the export trades are rising high, so are the high demands on food in terms of its quality and hygiene. Bayer got into the partnership program in order to develop the joint solutions so that cultivators can meet the growing challenge of the industry. Bayer would clinch 125 Food Chain Partnership Projects by 2011.

 

The company experts will help over 65,000 farmers cultivate a wide range of vegetables – including tomatoes, chilies, okra, eggplant and potatoes with the help of the methods which are profitable and sustainable. Technology that is reining supreme in food processing industry.

 

Vacuum cooling technology brought overwhelming changes in food processing industry that is pretty effective method to cool down specific horticultural products such as vegetable and fruit to extend the storage life by dint of cutting down the deterioration of post harvest yields. This technology is also applied to improving processing competence by slashing cooling time, subsequently saving energy, prolonging product longevity, and maintain safety and quality.

Computer vision is another mechanism that has made a significant place in food processing sector in recent years. This useful method is taken to inspecting the quality of food products painstakingly. Meeting tremendous challenge of production and quality was a tough nut to crack, but thanks to Computer Vision that made it possible because of its speed,accuracy, and efficiency.

This technique is also used to ascertain the characteristic of raw materials as well as assess the quality of foods such as vegetable, fruit, meat, cheese, poultry, and fish. Latest innovation in Food Technology Industry is Hydrostatic Pressure or High Intensity Electric Field Pulses, offering promising scopes to Food Companies. It helps not only preserve the food items but also perform other processes like drying and permeabilizing plant membranes. This processing technology is quite safe, gentle and hygienic, dealing with the pristine modification and preservation of foods.

 

The great demand of Fresh and High quality food has caused extensive research to develop the technology that can sustain the natural taste and flavor of foods, albeit seasoning extra nutrients and vitamin. So Non Thermal technology has drawn great attention. Because this method is combined with several different preserving technologies such as irradiation, antimicrobials, filtration, ultrasound, and so on, offering a plenty of benefit to food preservation.

 

Especially meat, poultry, and fish related products are more vulnerable to dangerous bacteria and lacking consistent quality, but advancement in technology like Visual Appraisal method and invention of processing tools and equipments like Conveyor Belts, Wash down houses,  Mop Handles have somewhat paved the way for meeting quality requirements.

 

At present, the quality of meat is assessed through visual appraisal method such as Marbling, Muscle Color, and Skeltal Maturity. Such advancement in food technology resolved the credibility issue that boosted confidence among consumers, leading the industry to a great height.