Food Loss Reduction Technology
Freezing Technology Contributes to Solve Food Loss
Quick freezing technology has made it possible to prolong the quality of food. Therefore, the further spread of quick-freeze technology has been identified as a way to deal with the problem of food loss, which is currently a serious problem. Refrigeration technology, which was developed to protect food safety, is now being applied to solve global problems.
This section discusses how refrigeration technology is contributing to the reduction of food loss.
About Food Loss
To begin with, do you know what food loss is? Let's take a look at food loss and what companies are doing about it.
Food loss refers to food that can still be eaten but is discarded. According to a Consumer Affairs Agency report, Japan loses 6 million tons of food each year, which is the equivalent of nearly 1,640 large trucks being tossed every day. In Japan, enterprises account for 3.24 million tons of food loss each year, while families account for the remaining 2 million tons.
* Others include food retailers.
It's a waste of food even you can still eat them….
Frozen foods are attracting attention as something that causes little food loss. In this article, we will introduce Nichirei's efforts to deal with food loss as a reference to the interviewees.
Causes of Food Loss
Why does food become inedible? There are two main factors.
- 【Decay】Microorganisms decompose the ingredients of food by their activity and multiplication and become harmful to the human body.
- 【Deterioration/Alteration】enzymes, cell activities, and changes in oxygen, light, and moisture produce taste, appearance, and odor concerns.
Why Can Frozen Foods Help Reduce Food Loss?
Eliminate Bacteria
By eliminating microorganisms, the quality of the product can be prolonged.
Products that do not produce microorganisms that cause spoilage include canned, retorted, and smoked products. Canned products are sealed and heat-sterilized to eliminate microorganisms, thus blocking light and oxygen. In the case of smoked products, microorganisms are sterilized during the soldering process, and the resin film created by the smoldering process blocks microorganisms from the outside.
Controls Moisture
Adjusting the moisture content also helps to maintain quality.
Microorganisms need moisture to be active. Drying food can reduce the water content in the food. However, salted and candied foods are less likely to spoil even if the moisture content is high. This is because ,among the water content, there is water that can be used by microorganisms (free water) and water that cannot be used (bound water). In salted and candied foods, the free water in the food is combined with salt and sugar to form bound water, which inhibits the work of microorganisms.
There is an index called "water activity" that measures the ratio of free water to bound water (water activity of 1.00 for 100% free water). Many bacteria that cause food poisoning cannot survive with a water activity of 0.9 or less, and molds cannot survive with a water activity of 0.8 or less. By keeping the water activity below 0.5, it is possible to prevent the growth of microorganisms that cause food spoilage.
Thus, frozen foods are less likely to deteriorate and decay.
Temperature Control
Temperature control is one of the qualities administrate process.
There are two methods of preserving food that control the temperature to make it last longer: refrigerating and freezing. Frozen foods can be stored for a long time without changing their quality.
| Freeze | Freezes free water and almost stops microbial activity when stored below -15℃ (5℉). -18℃ (-0.4℉) or lower to reduce food oxidation and oxygen activity. However, it requires electricity for storage. |
|---|---|
| Fridge | It lowers the storage temperature and suppresses the activity of microorganisms. However, the activity of microorganisms and oxygen cannot be completely suppressed, so the preservation time of perishable foods is short. Electricity is required for preservation. |
We have found that frozen food lasts longer by controlling temperature and moisture and eliminating microorganisms. Since they can be stored for long periods of time, they are effective in reducing food loss. In addition, canned foods can be stored for a long time for emergencies like natural disasters.