Non-thermal food pasteurization processes: An introduction

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

doi:10.1533/9780857090713.1

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 proceeding › Foreword/postscript

12 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 language	English (US)
Title of host publication	Case Studies in Novel Food Processing Technologies
Subtitle of host publication	Innovations in Processing, Packaging, and Predictive Modelling
Publisher	Elsevier Inc.
Pages	1-18
Number of pages	18
ISBN (Print)	9781845695514
DOIs	https://doi.org/10.1533/9780857090713.1
State	Published - Oct 2010

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy
SDG 9 Industry, Innovation, and Infrastructure

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

Publisher link

10.1533/9780857090713.1

Find It

Find It at U of M Libraries

Cite this

@inbook{e42eb037e9a641bb891b4a23a001c7aa,

title = "Non-thermal food pasteurization processes: An introduction",

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.",

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",

author = "Chen, \{Paul L\} and S. Deng and Yanling Cheng and X. Lin and Lloyd Metzger and Ruan, \{R. R\}",

year = "2010",

month = oct,

doi = "10.1533/9780857090713.1",

language = "English (US)",

isbn = "9781845695514",

pages = "1--18",

booktitle = "Case Studies in Novel Food Processing Technologies",

publisher = "Elsevier Inc.",

}

TY - CHAP

T1 - Non-thermal food pasteurization processes

T2 - An introduction

AU - Chen, Paul L

AU - Deng, S.

AU - Cheng, Yanling

AU - Lin, X.

AU - Metzger, Lloyd

AU - Ruan, R. R

PY - 2010/10

Y1 - 2010/10

N2 - 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.

AB - 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.

KW - And concentrated high intensity electric field (CHIEF)

KW - High hydrostatic pressure (HHP)

KW - Ionizing irradiation

KW - Non-thermal pasteurization

KW - Non-thermal plasma (NTP)

KW - Pulse electric field (PEF)

KW - Ultraviolet (UV) light

UR - https://www.scopus.com/pages/publications/84902405467

UR - https://www.scopus.com/pages/publications/84902405467#tab=citedBy

U2 - 10.1533/9780857090713.1

DO - 10.1533/9780857090713.1

M3 - Foreword/postscript

AN - SCOPUS:84902405467

SN - 9781845695514

SP - 1

EP - 18

BT - Case Studies in Novel Food Processing Technologies

PB - Elsevier Inc.

ER -

Non-thermal food pasteurization processes: An introduction

Abstract

UN SDGs

Keywords

Publisher link

Find It

Other files and links

Fingerprint

Cite this