Non‐thermal food processing/preservation technologies: a review with packaging implications

Abstract

Non-thermal food processing/preservation methods interest food and food packaging scientists, manufacturers and consumers because they exert a minimal impact on the nutritional and sensory properties of foods, and extend shelf life by inhibiting or killing microorganisms. They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering valueadded products, new market opportunities and added safety margins.This study reviewed non-thermal processing technologies currently available or developmental for the inactivation of microorganisms and thus microbiological shelf life in foods, and to identify packaging interactions that might result. Processes include ultra-high pressure, ionizing radiation, pulsed X-ray, ultrasound, pulsed light and pulsed electric fields, high-voltage arc discharge, magnetic fields, dense phase carbon dioxide and hurdle technologies.

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

“…PEF technology provides fresh-like and safe foods while reducing quality losses that can be triggered after thermal processing (Morris et al, 2007). Application of continuous PEF processing is not suitable for solid food products that do not allow pumping and is restricted to low-conductive food products without air bubbles (Elez-Martinez et al, 2005).…”

Introduction to Innovative Food Processing and Technology

“…"The search for new approaches to processing foods should be driven, above all, to maximize safety, quality, convenience, costs, and consumer wellness" (4,5,6). Morris et al (2007) conclude that nonthermal unit operations in food processing interest food scientists, manufacturers, and consumers because the technologies expose fresh foods to minimal impact on nutritional and sensory qualities, yet presumably provide safe shelf stable foods by inactivating pathogenic microorganisms and spoilage enzymes. The presumption that nonthermal processing is energy efficient and environmentally friendly adds to contemporary popularity.…”

“…In addition, pulsed Xrays, pulsed high intensity light, high voltage arc discharge, magnetic fields, dense phase carbon dioxide, plasma, ozone, chlorine dioxide, and electrolysed water are receiving attention individually and as a hurdle in minimal processing protocols (2,3,4,5). Current researches devote attention to improving food functionality with high hydrostatic pressure (HHP) and pulsed electric fields (PEF).…”

“…HHP processing of diary proteins reduces the size of casein micelles, denatures whey proteins, increases calcium solubility and induces color changes (2). The use of HHP to increase the yield of cheese curd from milk and accelerate the proteolytic ripening of Cheddar cheeses are promising improvements to the economics for the dairy food industry.…”

“…Technical issues that must be addressed to commercialize PEF for approval as an adequate food pasteurization technology include: 1) consistent and uniform generation of high intensity electric fields; 2) identification of critical electric field intensities for uniform microbial inactivation; 3) identification of homogenization and vacuum degassing techniques to assure the absence of particulates and air cells that promote arcing, and 4) identification of flow rates, temperature control, cooling and aseptic packaging parameters to obtain processing uniformity and safe handling practices (2,4,5).…”