Non-thermal Technologies for Food Processing

• Main Authors: Harsh Bhaskar Jadhav, Uday S. Annapure, Rajendra R. Deshmukh
• Format: Article
• Language: English
• Published: Frontiers Media S.A. 2021-06-01
• Series: Frontiers in Nutrition
• Subjects: food preservation; pulse electric field; ultrasound; cold plasma; microwave; high pressure processing
• Online Access: https://www.frontiersin.org/articles/10.3389/fnut.2021.657090/full

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.