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Emerging technologies in food processing.

D Knorr1, A Froehling, H Jaeger

  • 1Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany. dietrich.knorr@tu-berlin.de

Annual Review of Food Science and Technology
|December 2, 2011
PubMed
Summary
This summary is machine-generated.

Emerging nonthermal technologies like high hydrostatic pressure (HHP) and pulsed electric fields (PEFs) are revolutionizing the food industry. This review details their principles, effects on food components, and innovative applications.

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Area of Science:

  • Food Science and Technology
  • Biophysics
  • Chemical Engineering

Background:

  • Nonthermal processing technologies are gaining traction in the food industry as alternatives to thermal methods.
  • High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) offer unique ways to modify food properties.
  • Understanding these technologies is crucial for developing novel food processing strategies.

Purpose of the Study:

  • To review the fundamental principles of HHP, PEFs, US, and CP.
  • To summarize the current state of knowledge on their impact on biological cells, enzymes, and food constituents.
  • To discuss current and potential applications, emphasizing process-structure-function relationships and process development.

Main Methods:

  • Literature review of scientific publications on nonthermal processing technologies.
  • Analysis of research focusing on the effects of HHP, PEFs, US, and CP on biological and food matrices.
  • Synthesis of information regarding applications and process optimization.

Main Results:

  • Nonthermal technologies like HHP, PEFs, US, and CP exhibit distinct mechanisms of action on food components.
  • These technologies can effectively inactivate microorganisms, modify enzyme activity, and alter food structure.
  • Significant advances have been made in understanding and applying these methods in food processing.

Conclusions:

  • HHP, PEFs, US, and CP represent promising nonthermal processing alternatives for the food industry.
  • Further research into process-structure-function relationships will optimize their application.
  • These technologies offer potential for improved food quality, safety, and novel product development.