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Perishable and non-perishable food products roles in environment- A review

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 South Asian J. Food Technol. Environ., 3(1):465-472 (2017)
ISSN 2394-5168(Print), 2454- 6445(online)
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Perishable and non-perishable food products roles in environment- A review

Vishal Kumar*1, Suresh Chandra2, Kapil Kumar2, S.K. Goyal3, Lalit Kumar1 and Amit
Kumar4
Department of Food Technology, SVSU, Meerut (U.P.)1
Department of Agric. Engg, SVPUAT, Meerut (U.P.)2
KVK, Institute of Agric. Sciences, BHU, RGSC, Barkachha, Mirzapur (UP)3
Shri Venkateshwara University, Gajraula4
*
Email: [email protected]
Abstract
'Perishable' is a term used in the context of food that goes bad quickly. You must have noticed that if you keep
the milk at room temperature, especially in hot summer, by evening it curdles. If you keep the dough in similar
circumstances it ferments and soon starts giving foul smell. But nothing happens to bread or potatoes or apples
or pulses. Bread will show signs of decay in probably 2-3 days times and potatoes and apples with take even
longer. Pulses usually do not show any damage for months. Perishable foods are those likely to spoil, decay or
become unsafe to consume if not kept refrigerated at 4.4 °C or below or frozen at -17.8°C or below. Examples
of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked
leftovers. Refrigeration slows bacterial growth and freezing stops it. There are two completely different
families of bacteria that can be on food: pathogenic bacteria, the kind that cause food borne illness, and
spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and
textures. Perishable foods cannot be stored for more than one or two days at room temperature, that is, they
have a shelf life of 1 or 2 days.
Key words: Perishable or non-perishable foods, storage, enzyme, temperature and package.
Paper cited: Kumar, V., Chandra, S., Kumar, K., Goyal, S.K., Kumar, L. and Kumar, A. (2017). Perishable
and non-perishable food products roles in environment- A review. South Asian Journal of Food Technology
and Environment, 3(1): 418-431.

Introduction
It is very much required to estimate the perishable foods have a long shelf life and don’t
shelf-life of fruits stored in cold storage so the require refrigeration. Food drives for homeless
fruits could be cleared to market for consumption. shelters or disaster response efforts primarily
Normally it is always not possible to adjudge the request non-perishable food items. If you are
fruit quality individually to each rack in the cold stocking your own emergency preparedness kit,
storage, for, a vision system is required that could include a variety of non-perishable food items to
acquire the images of the shelf containing fruits keep your family fed during a disaster. For
and send the same to the monitor. However, example canned food, dry foods and dehydrated
images sending to monitor is not sufficient. Rather, foods etc. Campers and survivalists often bring
an algorithm is required that could process the dehydrated foods, originally developed for the
images and tell the quality of the fruits on-line. In military, on their trips. Also called MREs, or
the proposed work, a noval algorithm is presented “meals ready to eat,” the pouches contain fully-
that can estimate the storage life of the fruits under cooked food you can eat as-is or warm and
scanner and present quality to the storage manager rehydrate with boiling water. Dehydrated foods
who can take the required action to proceed. Non- work well in emergency kits because they are

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 Vishal Kumar, Suresh Chandra, Kapil Kumar, S.K. Goyal, Lalit Kumar and Amit Kumar

compact and can be stored for many years. The processes designed to preserve food will involve a
algorithm’s accuracy primarily depends upon the number of food preservation methods. Preserving
image acquisition system so that, no surrounding fruit by turning it into jam, for example, involves
noise due to illumination is not entered into the boiling (to reduce the fruit’s moisture content and
image that may lead to wrong results. Further, the to kill bacteria, etc.), sugaring (to prevent their re-
acquired images are pre-processed to enhance the growth) and sealing within an airtight jar (to
vision and exposed to feature extraction process, prevent recontamination). Some traditional
on the basis of which the shelf-life is computed. methods of preserving food have been shown to
Some post-harvest food wastage and losses are have a lower energy input and carbon footprint,
inevitable in FSC network links (Thompson 2002; when compared to modern methods.
Widodo et al., 2006 and Gustavsson et al., 2011). Refrigeration is employed to control the
Murthy et al., (2009) reported that a huge rate of certain chemical and enzymatic reactions as
amount of food is wasted in various stages of the well as rate of growth of food microorganisms
FSC. According to FAO report, the amount of (Srivastava and Kumar 2002). Food spoilage slows
post-harvest loss ranges from 20 to 60 percent of down as molecular motion slows which retards
the total production across countries and roughly growth of bacteria that causes food to spoil
one-third of food produced for human (Whitman et al., 2005). However, studies have
consumption is lost or wasted globally, which shown that perishable food will deteriorate, even at
amounts to about 1.3 billion tons per year (Manish refrigerator temperature, due to spoilage because
and Jharkharia, 2013). There is an increased food of microorganisms, enzymes and oxidation (Jay,
demand in the globe, so increasing food 2000). Type of container or wrapping material
production is one way to fulfill the need, in they are stored in and duration of storage are also
addition, waste reduction at every stage of the food important factors that influence the type of
supply chain can be also an option to get microbial growth, toxicity and spoilage of food
advantage from the increased production. Major during refrigerated storage. Although low
operational causes of waste are inefficiencies in temperature retards spoilage but even a sub-
production, storage, handling, and transportation freezing temperature of about 7oC does not prevent
(Murthy et al., 2009). In addition, lack of proper multiplication of all microorganisms. Refrigerated
planning and management practices in food supply foods are therefore subjected to spoilage by
chain can be the major operational cause in moulds, yeasts and bacteria (Roday, 2002).
different countries. In developing countries
farmers are small land holders and share croppers Perishable Foods
and have little knowledge of technology, market Perishable foods are those likely to spoil,
demand, and financial incentives also considered decay or become unsafe to consume if not kept
as the cause (Lipinski et al., 2013). refrigerated at 40 F° (4.4 °C) or below or frozen at
0 F° (-17.8 °C) or below. Examples of foods that
Food preservation involves preventing the must be kept refrigerated for safety include meat,
growth of bacteria, fungi (such as yeasts), or poultry, fish, dairy products, and all cooked
other micro-organisms (although some methods leftovers. Refrigeration slows bacterial growth and
work by introducing benign bacteria or fungi to the freezing stops it. There are two completely
food), as well as retarding the oxidation of fats that different families of bacteria that can be on food:
cause rancidity. Food preservation may also pathogenic bacteria, the kind that cause food borne
include processes that inhibit visual deterioration, illness, and spoilage bacteria, the kind of bacteria
such as the enzymatic browning reaction in apples that cause foods to deteriorate and develop
after they are cut during food preparation. Many unpleasant odors, tastes, and textures.
South Asian J. Food Technol. Environ., 3(1): 465-472 (2017) [466]
 Perishable and non-perishable food products roles in environment- A review

Semi-perishable Foods and caking during processing, handling and

It can be kept for a couple of weeks or storage. Such physical changes lead to
even a month or two. They have a longer shelf life deterioration of food quality and increase relative
than perishable foods. Potato, arbi, onions, ginger, humidity (Passmore and Eastward, 1986).
biscuits and namkeens, are some examples of
Effect of Microorganisms
semi-perishable food. Within packaging plastics Many diseases are caused by
for plant products, if commodity and film microorganisms, such as bacteria, viruses and
permeability characteristics are properly matched, parasitic infestations arising out of food spoiled
an appropriate atmosphere can evolve passively due to prolonged storage of perishable and semi
through consumption of O2 and production of CO2 perishable food items. Like Staphylococcus
during respiration (Mir and Beaudry, 2002). bacteria which produces a toxic as by-product of
Non-perishable Foods growth and multiplication and cause food
In the real sense, foods in this category are intoxication (Haghi, 2011).
not really none—perishables, but they can be They settle on the outer layer of foods and
stored for much longer time as compared to produce certain chemicals leading to spoilage of
perishables and semi-perishables. They can be food. If this food is consumed it may lead to
stored for several months and the examples of such harmful effects. Microorganisms can be in anyone
foods are cereals, pulses, dry fruits, spices, oil etc. of these forms: bacteria, yeasts or moulds. Some
micro-organisms are beneficial also. For example,
Selection and Purchase of Food Products how do you prepare curd at home? You just add
for Storage some old curd into warm milk and after a few
What do you do when you go to the hours the curd is set. How did this happen? This
market to buy food? You probably quickly run change of milk to curd also takes place by the
your fingers through wheat, rice, dal, etc., you action of micro-organisms called bacteria.
press a tomato, mango or banana gently to see if it Formation of spongy texture in idli, dhokla, dosa,
is firm. Why do you do this? You do this to assess bread, etc., is also due to the action of micro-
the quality of food item. You generally buy more organisms like yeast. Remember, such action of
than what you need or what you can consume micro organisms is not spoilage of food.
immediately. Buying food that spoils before you Rhonda et al., (2012) examined the effect
could use, it would mean wastage of money. The that recovery of culled produce from grocery
food that you purchased could also spoil if it is not stores has on the quantity of fresh fruits and
stored properly. This again would mean wastage of vegetables available in meals served by one relief
food and money. If you leave dals or spices in agency in Boulder, Colorado. Boulder Food
paper bags, they will absorb moisture and then Rescue uses a just-in-time model to recover
after sometime fungus and small insects will grow fragile, highly perishable produce that is frequently
on them. Biscuits would become soggy and loose not collected by traditional food rescue and relief
namkeens would lose their freshness. This means organizations and delivers it directly to recipients.
that proper storage of foodstuff is as important as One of those recipients, Bridge House, is a day
the purchase of quality foodstuff. Let us now learn shelter that serves approximately 1,000 meals a
what we must keep in mind while selecting and week to homeless and working poor individuals.
purchasing food and the methods of storing These two organizations recorded the ingredients
different foodstuff. Milk products containing and the donor of those ingredients in each Bridge
amorphous carbohydrates can undergo physical House meal served for eight weeks (February and
changes such as crystallization, clumping, sticking March, 2012). Boulder Food Rescue contributed

South Asian J. Food Technol. Environ., 3(1): 465-472 (2017) [467]

 Vishal Kumar, Suresh Chandra, Kapil Kumar, S.K. Goyal, Lalit Kumar and Amit Kumar

600 lbs of produce a week, representing 66% of terms of its shape, size and ripen stage, Fruit stage
the fresh fruits and vegetables served, equivalent with respect to any disease, Penetration of disease
to between two and three servings of fruits and into the fruit and Final fruit quality. A k-means
vegetables per meal, and was the only food rescue clustering for color extraction and statistical
source for many of these items. Results show that features like area, radii and perimeter are used for
the just-in-time food rescue model can supplement estimation of fruit quality.
traditional food relief organizations by supplying Silvia (2012) analyzed the current Spanish
fresh fruit and vegetables in the winter months tariff system as applied by low-temperature
when it would have been otherwise cost distribution companies on transport in part loads of
prohibitive. perishable freight that are destined to Spain’s main
European export markets. Using 2008 data that
Effect of Insects and Rodents have been directly obtained from a sample of
Leave dal, rice, wheat outside for a few transport companies, the price structure is
days. What happens, if grains are not stored formulated by making a distinction between
properly? They can be easily attacked by insects ordinary and final prices and their respective
and rodents. They spoil food, not only by eating variables. Next, the price structure is compared to
the food but also by dropping their excreta. Such the mean production costs. According to our
foods are totally unfit for human consumption and calculations, we can state that the tariffs of
get wasted. Besides, there are other factors which distribution companies depend on the mean total
speed up the process of food spoilage. These are cost, and they are estimated by using final prices
heat, moisture and air which help in speeding the calculated expressly for every customer. Finally,
growth of micro-organisms which spoil the food. this paper outlines directions for future empirical
You must have noticed that cooked food spoils work.
faster in summer than in winter. This is because of
the presence of heat and moisture in the air. You Effect of Environmental Causes
can keep dry food safely for a very long time Biological (internal) causes of
because there is no moisture in them and therefore deterioration include respiration rate, ethylene
microorganisms cannot work on it. Food that gets production and action, rates of compositional
spoilt is not fit for human consumption. changes (associated with color, texture, flavor, and
Kamalpreet (2015) showed that the fruits nutritive value), mechanical injuries, water stress,
are merely identified by their shape and color sprouting and rooting, physiological disorders, and
based features. However, the algorithm does not pathological breakdown. The rate of biological
support of there is any ripening issue or any deterioration depends on several environmental
infection due to the disease. This leads to an (external) factors, including temperature, relative
incomplete picture of the fruit condition. If the humidity, air velocity, and atmospheric
algorithm is enriched by the complete information composition (concentrations of oxygen, carbon
about the fruit then it can be a fruitful report that dioxide, and ethylene), and sanitation procedures.
will help in segmenting the fruits into different All these factors have been discussed by numerous
grades of quality and therefore costing can be done authors (Bartz, 2002; Bourne, 1977; Bourne, 1983;
as well in the same accordance. This problem has Coursey 1983; Gross et al., 2002; Harvey, 1978;
been considered in the proposed research work. Kader, 1983; Kader, 2002; Musa, 1984; Tindall
Main aim of the research is to develop a new and and Proctor, 1980).
efficient algorithm for identify the quality of fruits.
The goal will be achieved through the attainment
of following objectives: Fruit quality extraction in

South Asian J. Food Technol. Environ., 3(1): 465-472 (2017) [468]

 Perishable and non-perishable food products roles in environment- A review

Socioeconomic Factors By reviewing the literature, there are few

Although the biological and environmental relevant articles, which provide analysis about cold
factors that contribute to postharvest losses are chain logistics cost and logistics effectively. The
well understood and many technologies have been main factor for a good cold chain logistics is using
developed to reduce these losses, they have not technology equipment to monitor the goods’
been implemented due to one or more of the conditions during the different logistics phases.
following socioeconomic factors (Kader, 1983). (Mattoli et al., 2010; Montanari’s, 2008). But in
that case, how to balance the cost and effectiveness
Strategies for Reducing Postharvest Losses would be a new field to research. According to
A systematic analysis of each commodity (Boronico 1995), reduction in the total cost could
production and handling system is the logical first be the challenging goal in most sectors of business.
step in identifying an appropriate strategy for The cost influences many factors in logistics, e.g.
reducing postharvest losses (Bell et. al., 1999). transportation, the stocking, the labor cost
Also, a cost-benefit analysis to determine the (Kelepouris et al., 2007; Boronico and Bland,
return on investment in the recommended 1995; Wagner and Alderdice, 2006; Manikas et
postharvest technologies is essential (for al., (2009) also stated that the low effectiveness
information on how to conduct such analyses, see. impends the way on fresh food logistics,
It is important to select the technologies that are furthermore that results in low utilization and
appropriate for the size of each postharvest operational performance.
enterprise (Clarke, 1994; Kitinoja and Gorny, For perishable foods like fruit, milk, fresh
1999; Kitinoja and Kader, 2002; Persson, 1986). cakes, which need an extreme monitoring of
Marketing companies and cooperatives are temperature and humidity, It is necessary to have
essential for handling produce and reducing information of traceability, for describing the
postharvest losses by providing facilities for history of production of a food produce, and any
accumulating, preparing and transporting produce subsequent transformations or processes that the
to markets; by coordinating marketing activities; food might be figured during the progress from the
and by distributing profits equitably to members. raw materials to semi- product or finished goods.
In order to achieve this, efficient collection,
Supply of Perishable and Non-perishable storage, transmission in real-time, and information
Food management are required by food industry
However, to provide a good quality of (Mangina and Vlachos, 2004). The figure 5 below
product we cannot ignore one important issue, shows the applicative of FTD on food logistics.
consideration logistics. Especially when An integrated system of quality and safety requires
transporting perishable food (milk, fish, fruit, fresh a strict level on tracing, which involves all of the
bakery) or medical products (Fearne, 1999), it is stakeholders among the supply chain to increase
an important consideration that foods are shipped consumer confidence in products aspect by making
from raw material to manufactory or manufactory monitoring data accessible to the consumer
to distribution centers, distribution centers to final (Shanahan et al, 2008). Then insure the quality and
users (Mattoli et al, 2010). When shipped food in a safety in FSC system. For further developing and
long distance, it has an influence on every step in progress in sustainability, studies on shelf life and
cold logistics. According to the (Changsheng, monitoring of the time temperature are integrated
2007) definition of food cold chain, logistics into the “Shelf Life Decision System”, which has
system is a process including product, storage, been proved as a high efficiency tool for food chill
delivery and final users. chain management leading to optimization of food

South Asian J. Food Technol. Environ., 3(1): 465-472 (2017) [469]

 Vishal Kumar, Suresh Chandra, Kapil Kumar, S.K. Goyal, Lalit Kumar and Amit Kumar

quality at customers’ end. Heuristics is a References

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