Development of a novel food preservation technique using edible coatings

Thesis Abstract

Abstract
This thesis presents the research conducted on the development of a novel food preservation technique using edible coatings. The study aimed to explore the potential of edible coatings in extending the shelf life of perishable food products, thereby reducing food waste and enhancing food safety. The research methodology involved a comprehensive literature review, experimentation, data collection, and analysis to evaluate the effectiveness of different edible coatings in preserving various types of food items. Chapter 1 provides an introduction to the research topic, background information, problem statement, objectives, limitations, scope, significance of the study, structure of the thesis, and definitions of key terms. The literature review in Chapter 2 encompasses ten key areas related to food preservation, edible coatings, food safety, and preservation techniques. Chapter 3 details the research methodology, including the experimental design, materials and methods, data collection procedures, sampling techniques, data analysis methods, and ethical considerations. Chapter 4 presents a detailed discussion of the research findings, including the effectiveness of different edible coatings in preserving fruits, vegetables, meats, and dairy products. The chapter also explores the impact of environmental factors, storage conditions, and coating application methods on the preservation process. The results of the experiments are analyzed, interpreted, and compared to existing literature to draw meaningful conclusions. In conclusion, Chapter 5 summarizes the key findings of the research and discusses their implications for the food industry and future research directions. The study contributes to the field of food technology by introducing a new approach to food preservation that is sustainable, cost-effective, and environmentally friendly. The development of novel food preservation techniques using edible coatings has the potential to revolutionize the way perishable food products are stored and distributed, leading to a more efficient and sustainable food supply chain.