Department of agricultural and food engineering, IIT Kharagpur, has come up with solutions for faster fruit and vegetable preservation techniques. They have closely studied the physiological and biochemical activities of fruit and vegetable deterioration with reference to food chemistry and advanced thermal operations in food processing technology. The new method developed, was faster than the conventional refrigeration system. As of now, they have submitted the research to ministry of food processing.
The storage unit of Indian food processing industry is crippled with lack of suitable infrastructure of cold chains, quality control and testing labs and seasonality and sensitivity of raw materials, which results in high wastage across the food sector. So, it can be expected that these new methods can help in reducing the wastages occurring in the food processing industry.