ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET

Authors

  • Inese Silicka Mg.soc.sc.,researcher, Rezekne Academy of Technologies, Rezekne
  • Iveta Dembovska Mg.oec., researcher, Rezekne Academy of Technologies, Rezekne
  • Ērika Teirumnieka Mg.chem., researcher, Rezekne Academy of Technologies, Rezekne
  • Ivo Dembovskis Mg.soc.sc., chairman of the board, Ltd.”Projektēšanas birojs Austrumi”, Rezekne

DOI:

https://doi.org/10.17770/jresd2020vol1.12.5398

Keywords:

drying, hiking food, lyophilisation equipment, processing technologies

Abstract

The food sector is one of the fastest-growing sectors, therefore it requires that producers follow food market trends and quickly respond to consumer demand. Besides, the producers have to comply with the increasingly strict conditions and regulations imposed on food producers in recent years. Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavor and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The aim of the research is to study and analyse hiking food processing technologies on the market. Methods used in the research – monographic, synthesis, comparative method. The research developed proposals for manufacturers of hiking food for the design and manufacturing of new products.

Downloads

Download data is not yet available.

References

Babic, J., Cantalejo, M. J., Arroqui, C. (2009). The effects of freeze-drying process parameters on Broiler chicken breast meat. LWT – Food. Sci. Technol., 42, 1325–1334.

Boss, E.A., Filho, R.M., Toledo, E.C. (2004). Freeze drying process: real time model and optimization. Chemical Engineering and Processing: Process Intensification, 43(12), 1475-1485. https://doi.org/10.1016/j.cep.2004.01.005

Ceballos, A.M., Giraldo, G.I., Orrego, C.E. (2012). Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp. Journal of Food Engineering, 111(2), 360-365. https://doi.org/10.1016/j.jfoodeng.2012.02.010

Ciurzyńska, A., Lenart, A. (2011) Freeze-drying-application in food processing and bioteccnology-a review. Polish Journal of Food and Nutrion, 61(3), 165-171. https:// doi:10.2478/v10222-011-0017-5

Cleverhiker (2020). Cleverhiker.com. Retrieved from https://www.cleverhiker.com/

Dried Processed Food Market (2018). Infinitum Global Research.

European Commission. (2018. Investment Project EIPP-20160238: Freeze-Dried and Lyophilisation Food Plant. Retrieved from https://ec.europa.eu/eipp/desktop/en/projects/project-251.html

Galoburda R., Rakčejeva, T. (2008). Pārtikas apstrādes alternatīvie procesi. LLU. Jelgava

Global Market Insights (2019). Lyophilization Equipment Market to hit $8.5 billion by 2025. Retrieved from https://www.globenewswire.com/news-release/2019/09/25/1920474/0/en/Lyophilization-Equipment-Market-to-hit-8-5-billion-by-2025-Global-Market-Insights-Inc.html

Guiné, R.P.F. (2018). The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. International Journal of Food Engineering, 4(2), 93-100. doi: 10.18178/ijfe.4.2.93-100

Mallik, A, Arman, A.M., Kundu S., et al. (2018). Drying and dehydration technologies: a compact review on advance food science. MOJ Food Process Technol. DOI:10.15406/mojfpt.2018.06.00142

Mercer Foods.com (n.d.). Ingredient Guide. Retrieved from http://www.mercerfoods.com/products-services/research-and-development/

Ministry of Agriculture Republic of Latvia (2016). Informative Report Latvian Bioeconomy Strategy 2030. Retrieved from https://www.zm.gov.lv/public/files/CMS_Static_Page_Doc/00/00/01/46/58/E2758-LatvianBioeconomyStrategy2030.pdf

Rodriguez, A., Rodriguez M.M., Lemoine, M.L., Mascheroni, R.H. (2016). Study and Comparison of Different Drying Processes for Dehydration of Raspberries. Drying Technology, 35(6), 689-698, https://doi.org/10.1080/07373937.2016.1202958

Stenmarck, A., Jensen, C., Quested, T., Moates, F. (2016). Estimates of European food waste levels. Swedish Environmental Research Institute. Stockholm. Retrieved https://www.eu-fusions.org/phocadownload/Publications/Estimates%20of%20European%20food%20waste%20levels.pdf

United Nations (n.d.). The Sustainable Development Goals. Retrieved from https://www.un.org/sustainabledevelopment/sustainable-development-goals/

Downloads

Published

20.12.2021

How to Cite

Silicka, I., Dembovska, I., Teirumnieka, Ērika, & Dembovskis, I. (2021). ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET. Journal of Regional Economic and Social Development, 12, 171-181. https://doi.org/10.17770/jresd2020vol1.12.5398