Author(s):

Anurag A Scott, Susheel Kumar, Parshvika Tewari and Aditya Lal

Abstract: Food is one of the fundamental components of our life on this planet. Generation of food was and will be a fundamental piece of the exercises to keep up a sound and feasible life. The interest of natural sustenance has rapidly enlarged worldwide in the ongoing years for the most part because of customer bits of knowledge of value and wellbeing. Green technology has the conceivable outcomes to satisfy the yield of natural nourishment by the systems which are socially fair, biologically far reaching and ecologically economical. The integration of both these technologies that is food technology and green technology consists of an advancement that is it prevents health damage, and the processing causes no environmental pollution, the integration of both of these technologies have gone to a whole new such as Enzyme assisted food processing, Green packaging. Non thermal processing which are also considered to be more energy efficient and has a better quality attributes than conventional thermally based processes which also serves as an alternative of the thermal processing. The use of supercritical fluid technology in industrial food processing involving dense carbon dioxide at its supercritical liquid state as a solvent as it acquires the properties of a mixture or a pure compound at a particular pressure and temperature, whereas this technique is known to bring characteristic flavor to the oleoresin/oil whereas this technique is not only helpful in food industry but on the other hand is also helpful in perfume industries.

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