Alternative Food Processing Technologies

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

“…Treatments such as microwave heating (MWH) and thermosonication (TS) have been proven to maintain the nutrients and freshness of foods (Neetoo & Chen, ). Therefore, in the present work, we propose these techniques as alternative processing methods for sugarcane juice.…”

Improving quality of an innovative pea puree by high hydrostatic pressure

“…13,14 Furthermore, HHP technology has the advantage of producing foods with novel textures, 15 whose rheological properties depend on the pressure-time parameters applied during treatment. 16 In some cases HHP causes a volume reduction, modifying the interactions with water molecules and protein unfolding, 17 which can improve texture as well as maintain texture during storage. However, the application of a blanching technique at the early stage of processing to reduce microbial growth and the activity of some enzymes has been shown to be necessary before HHP treatment in pumpkin, apple and plum purees.…”

A review of sustainable and intensified techniques for extraction of food and natural products

“…The main PEF variable parameters include electric field strength, treatment time, frequency of the pulses and shape of the pulse waves. 96,97 Electric field strength depends on the gap between the electrodes and on the applied voltage, while the treatment time depends on the number of pulses delivered and specific energy. The specific energy refers to the electrical energy needed for the generation of a high voltage pulse in the treatment chamber and it is expressed as kJ kg −1 .…”

“…formation of free radicals), which consequently promotes cell structure damage and the creation of membrane pores. [94][95][96][97][98][99] The HVED extraction system is usually classified in three categories: batch, continuous and circulating extraction systems. The process mechanism is the same for all three categories, but the difference is between the device structures, which mostly refers to electrodes.…”

“…Therefore, various innovative heating techniques have been developed which are faster, more efficient and energy saving methods. 97 Ohmic heating, or Joule heating, is the process where electric current is passed through the food (material) of resistance which causes heat to be released (the Joule effect). The equipment for ohmic heating consists of a heating cell, electrodes that are directly in contact with the heating material, an AC power source and a treatment chamber where the product is placed.…”