Food preservation processes - progress, holes, stimulations. Part 1

Abstract
The article explains the roots of the presently used food preservation methods and comments their development in a critical way. The author opens with some statements to the reduced application of chemical preservatives and to the possible use of radiation energy for the improvement of the hygienic properties of some selected foods. This is followed by a discussion of deep freezing and chilling methods: It is pointed out that the quality loss in frozen foods is mainly due to enzymatic and oxidative changes even at deep freezing temperatures. After a short outlock to the optimization of drying processes a critical statement is given to the modern development of high temperature short time sterilisation and aseptic processing for particulate foods. Problems, possibilities and the question of for which products to apply this new techniques are discussed. The first part of this publication closes with some proposals for the improvement of the conventional in-container-sterilisation.