ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET

Inese Silicka, Iveta Dembovska, Ērika Teirumnieka, Ivo Dembovskis

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.


Keywords


drying, hiking food, lyophilisation equipment, processing technologies

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References


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

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