7 Alternative Food ProcessingTechnologies
نویسنده
چکیده
Thermal and non-thermal technologies are both used in the processing and preservation of foods. Recently, awareness about good nutrition coupled with the increasing demand for fresher tasting food have paved theway for new food processing technologies.These include thermalprocessingmethods such asmicrowave (MW), radiofrequency (RF), infrared (IR) heating, pressure-assisted thermal sterilization (PATS), andsous-videprocessing(SVP),aswell asnon-thermalmethods such as highhydrostatic pressure (HHP)processing, irradiation, ultrasound, pulsed electric field (PEF), and pulsed light (PL) technologies. Significant advances have beenmade in the research, development, and application of these technologies in food processing (Ohlsson & Bengtsson, 2002; Senorans et al., 2011). This chapter reviews the thermal and non-thermal food processing methods, including the equipment involved, their applications in processing and preservation of foods, and their effects on the nutritional and sensory quality of treated foods.
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