Special characteristics of airline food and quality control during processing, transportation, and storage

To comprehensively improve the whole-process efficiency and quality of airline food, this paper introduced the special characteristics of airline food regarding the nutrition, safety, and flavor under high altitude conditions, especially the changes in passengers' perception of food. The novel technologies and initiatives for quality control throughout the entire supply chain, from processing to cold chain logistics and to the supervision of finished products were described systematically. Furthermore, the development trends of the airline food industry were discussed, including raw material traceability, intelligent production modes, functional packaging innovation, and development of reheating technology.