"The category that we have developed so far is conventional thermal processing," BRIN's Research Center for Food Technology and Process researcher, Aldicky Faizal Amri, noted here on Friday.
Amri noted that several categories of food and beverage packaging and processing comprised the conventional thermal, aseptic, modern thermal, and modern non-thermal.
Amri said the conventional thermal technology is centered on utilizing sterilization research to increase the added value of products and protect fresh foodstuffs and processed foods from physical, chemical, and mechanical damage.
The thermal process aims to preserve food by using heat energy aimed at killing microorganisms in foodstuffs.
"Its main function is to maintain the hygiene of foodstuffs and the nutrition of packaged products (as well as for) information and promotion," he stated.
Moreover, he explained that packaging activities are conducted in a coordinated system, such as preparing materials or goods to be distributed, transported, stored, sold, and consumed, while the function of packaging is promotion, protection of product quality, aesthetics, and education.
Amri pointed out that micro, small, and medium enterprises (MSMEs), including the culinary industry, can use the can packaging system, as it has a longer shelf life, although it is heavier in weight and the process is quite complex.
"Traditional food products (using) can packaging are automatically associated with high added value," he stated.
According to Amri, the combination of packaging technology, such as heating at a certain temperature and canning, will make foods more durable and practical as well as be circulated in the market, thereby increasing the products' added value, and is expected to support the people's economy.
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Translator: Martha S, Kenzu T
Editor: Rahmad Nasution
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