Conventional technologies for the conservation of foods: literature review

The food suffer deterioration because mainly of its composition, packaging and storage. The main causes that provoke this deterioration arising from chemical action caused by oxidation, physical action that causes changes in texture, microbial caused by pathogenic microorganisms and enzyme caused by enzymes as polyphenol oxidases that cause darkening of the food. With the passing of decades the techniques of food preservation has been improving, these techniques, is currently gaining prominence, the non-conventional processes, which use a reduced heat. It developed this bibliographic study in scientific articles and books, seeking to point out the applicability, the advantages and disadvantages of the following processes for the conservation of non-conventional foods: the irradiation of ultraviolet light; irradiation; othmic heating; separation processes using membranes; high pressure technology; use of smart packaging; application of bacteriocins; modified atmosphere and controlled and processes combined. In summary, these processes are applied toimproving the durability, improve the visual aspect without changing the nutrients and flavor of foods, thereby promoting food safety for consumers.