Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1677: Non-Thermal Processing Technologies in Food Industries
Foods doi: 10.3390/foods15101677
Authors:
Xinyu Yuan
Yihan Fang
Yuhan Diao
Beibei Wu
Xiang Wen
Anindya Nag
Yan Liang

The paper presents a substantial review of the use of non-thermal technologies in the food industry. In contrast to thermal processing, non-thermal techniques have been very effective in improving and maintaining the nutritional composition of food items. As an alternative to thermal processing, various ambient conditions, including energy consumption, exposure time, and other parameters, have been considered for non-thermal processing to achieve reduced microbial load in food products. The paper provides a comprehensive overview of fundamental non-thermal processing techniques, including high-pressure processing, pulsed electric field, ultrasound, and cold plasma, used to maintain food quality and extend shelf life. The paper also emphasizes certain factors, such as novel hybrid techniques, which can enhance key parameters, including customer acceptance, sustainability, interdisciplinary collaboration, and industrial recommendations. It includes work on product quality, energy consumption, efficiency, and support for the adoption of advanced food processing technologies.