Influența performanței utilajului tehnologic asupra calității produselor alimentației publice

Abstract

Nowadays, modern technology utilization on food is widely practiced and as a result, there are good and bad impacts of this practice. However, technology over the years has changed how we produce and find our food through applications, robotics, data and processing techniques. In addition to making available high sensory quality and healthy products at acceptable costs and with an appropriate shelf-life, one of the main food industry challenges is to meet these consumer expectations with processing technologies that do not raise safety concerns. The success of a food product has many components including ingredient selection, availability when needed or desired for consumption, and convenience in its transportation, storage, preparation and final consumption. Technology is increasingly contributing towards food’s journey from farm to fork. The food industry is a crucial link in that process. The competitiveness of food industry enterprises is closely linked to their ability to implement new technologies. The investigation and evaluation methods used are qualitative approach which is conducted through journals, articles, books and literature.