Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review

Chen, Fengying; Zhang, Min; Fan, Kai; Mujumdar, Arun S.

doi:10.1080/87559129.2020.1740246

Cited by 12 publications

(15 citation statements)

References 130 publications

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“…One of the main advantages of novel thermal processing compared to traditional thermal treatments is the fact that the treated products are heated internally and not through the surface, resulting in fast volumetric heating [2,12,14]. Several review papers have been published recently dealing with either thermal and non-thermal processing treatments [15,19,38,39] or with analytical methods [34,35,[40][41][42][43]. However, to the best of our knowledge, this is the first review paper that covers a wide range of both processing and preservation treatments as well as assessment methods used to monitor quality changes in muscle foods occurring during or following the application of treatments.…”

Section: Thermal Processingmentioning

confidence: 99%

“…Microwave heating is an efficient dielectric heating technique that has attracted much interest from both research and industry due to the high heating rate and rapid processing time [14,32,62]. The electromagnetic waves produced inside the microwave oven cause water molecules in the food to vibrate, producing heat [14,19]. Several studies have reported that the performance of microwave heating overpasses that of traditional heating methods.…”

Section: Of 38mentioning

confidence: 99%

“…Radio frequency heating is another dielectric heating technique that has drawn attention in recent years. As for microwaving, the radio frequency heating provides a fast and volumetric heating, but the difference here is that the heat is generated by friction between charged ions, which causes the entire water-containing material to be heated simultaneously [12,19,65]. A radio frequency treatment combined with circulating tap water was developed for quick and uniform heating of packaged whole Pacific sauries [66].…”

Section: Of 38mentioning

confidence: 99%

“…Infrared heating involves exposure of food to infrared electromagnetic radiation (i.e., the radiation falling between the visible and microwaves ranges). Most food components absorb this kind of radiation, thus the technique is characterized by several features including uniform heating, short heating time, and energy-saving, just to mention a few [13,19,72]. Nevertheless, the weak penetration of infrared light limits its wider application as a heat processing method; therefore up to date, infrared heating has been used for materials of thin layer or as a supplementary heating source for muscle foods that have been already heated using ohmic heating or other heat processing techniques [19,59,73,74].…”

Section: Of 38mentioning

confidence: 99%

“…Over the past few years, more advanced techniques have emerged aiming to meet consumer demands for high-quality products, with extended shelf life, improved safety, and enhanced process efficiency. With these in mind, a number of non-thermal treatments including, modified atmosphere packaging (MAP), high pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), and cold plasma, among others [15][16][17][18][19][20][21][22][23] have grown in popularity over the last few years. Some of these techniques are already in use in the food industry, while others are still under development and require further improvement.…”

Section: Introductionmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Section: Thermal Processingmentioning

confidence: 99%

Section: Of 38mentioning

confidence: 99%

Section: Of 38mentioning

confidence: 99%

Section: Of 38mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review

Cited by 12 publications

References 130 publications

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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