Novel Food Processing Technologies

These processing technologies are a consequence of customer demand for natural, high quality and healthy product that are safe. It aims at examining recent applications in the pulsed electric field, high-pressure technologies, food microbiology, and modern thermal and non-thermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of varied food products. High-Pressure Processing (HPP) is a non-thermal pasteurization technique whereby products are held at high pressures for a few minutes. The preference of this method over the standard thermal processing techniques involve less process time, less heat damage and retention of product flavor, texture, color, and nutrients of a number of liquid and semi-liquid foods. In the pulsed electric field (PEF) food is exposed to a pulsed high voltage which inactivates the bacteria. Hurdle technology involves combining more than one approach of preservation on food. All these approaches enhance food safety and quality without compromising the nutritional quality and safety.

  • High Pressure Processing (HPP)
  • Pulsed Electric field (PEF)
  • Cold Plasma
  • High-Intensity Pulsed Electric Fields
  • Microwaves

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