Non-thermal food pasteurization processes: An introduction

Paul L Chen, S. Deng, Yanling Cheng, X. Lin, Lloyd Metzger, R. R Ruan

Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

5 Scopus citations

Abstract

The food industry and consumers have significant interest in nonthermal pasteurization processes because they offer better quality and nutrition retention and are more energy efficient than traditional thermal processes. Non-thermal processes may also create value-added products and open new market opportunities. This chapter will provide an overview of several non-thermal processes with the potential for producing valued-added foods, including pulse electric field (PEF), high hydrostatic pressure (HHP), ionizing irradiation, UV light, non-thermal plasma (NTP), and concentrated high intensity electric field (CHIEF). Their respective mechanisms for inactivating microorganisms, technical characteristics, and current status of the application of these processes will be discussed.

Original languageEnglish (US)
Title of host publicationCase Studies in Novel Food Processing Technologies
Subtitle of host publicationInnovations in Processing, Packaging, and Predictive Modelling
PublisherElsevier Inc.
Pages1-18
Number of pages18
ISBN (Print)9781845695514
DOIs
StatePublished - Oct 1 2010

Keywords

  • And concentrated high intensity electric field (CHIEF)
  • High hydrostatic pressure (HHP)
  • Ionizing irradiation
  • Non-thermal pasteurization
  • Non-thermal plasma (NTP)
  • Pulse electric field (PEF)
  • Ultraviolet (UV) light

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