Food preservation equipment plays a vital role in extending the shelf life and maintaining the quality of various food products. These innovative tools and technologies are designed to slow down the natural deterioration of food, preventing spoilage, and reducing food wastage. One of the most common food preservation methods involves refrigeration and freezing, for which refrigerators and freezers are essential appliances. Canning equipment, such as pressure canners and water bath canners, allows foods to be stored in airtight containers, preserving them for an extended period. Vacuum sealers remove air from packaging to prevent oxidation and microbial growth. Dehydrators help preserve fruits, vegetables, and meats by removing moisture, while pasteurizers are employed to extend the life of liquids like milk and juices. Overall, food preservation equipment contributes significantly to food security, convenience, and sustainability in modern society.
The global food preservation equipment market size is expected to be valued at US$ 43.1 billion in 2022 and further expand at a healthy growth rate of 6.2% CAGR between 2023 and 2033. Total food preservation equipment sales are forecast to total a massive valuation of US$ 78.15 billion by 2033.
Diese Geschichte stammt aus der August 2023-Ausgabe von Food & Beverages Processing.
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Diese Geschichte stammt aus der August 2023-Ausgabe von Food & Beverages Processing.
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Olive Oil: A Nutrient-Rich and Multifunctional Culinary Essential
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Protein, folate, iron, phosphorus, and potassium and it posses various nutrients that arrowroot is blessed with health benefits. The plant known as arrowroot (Maranta arundinacea) is found in tropical woods in the Caribbean, Sri Lanka, Indonesia. It has tuberous rhizomes, which are long, fibrous underground stems. It is an Antioxidant, immune system booster, pain reliever, anti-cancerous potential, and it also contains Antibacterial activity, Toxin and infection thwarter, stomach upset reliever, sexual drive stimulator, fever subsider, etc. Low levels of fruit and oligosaccharides and a medium concentration of phenylalanine are found in arrowroot. The plant exhibits negative syneresis and stability during heating, increased solubility, and an absorption index in milk in terms of rheological qualities. Arrowroot contains less calories and more protein than other tuberous veggies. Additionally, it is an ideal for gluten-free diet, that might assist diabetics in controlling the weight and blood sugar levels.
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