Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food

Abstract

Food processing (FP) industries are dominated by thermal inputs for food preservation. Such treatments can, however, contribute to some undesirable changes in the quality attributes and nutritional value of food. Non-thermal storage processes, on the other hand, have a negligible effect on the sensory consistency and nutritional status of food. Food preservation has used food with non-thermal methods with the aim of preserving the nutritious properties and physic-chemical features of foods. In this respect, the pulsed electrical field offers an alternate option for different food items, in particular liquid food products, in order to improve the protection and maintenance of new, consistent aspects of food. Similarly, this study emphasizes the promise of pulsed electric field technology as a useful method for preserving a variety of foods, with a focus on microbial inactivation.The key goal of this research is to find out how widely nonthermal FP equipment is used. Innovative technology can be able to help strike the right balance between protection and minimum processing, as well as sufficient economic constraints and superior efficiency.

Effects of ozone treatment on storage quality and antioxidant capacity of fresh-cut water fennel [Oenanthe javanica]

“…For better food sensory quality and nutrient, many nonthermal technologies have been used for food preservation, such as cold plasma, high-pressure processing (HPP), oscillating magnetic fields, ultrasound, pulsed electric field processing (PEF), irradiation, pulsed light and ultraviolet light (Abdilova et al, 2022;Aljahani et al, 2022;Rocha et al, 2022). However, some factors limit the use of non-thermal processing technologies in the industry, such as high investment costs and consumer concerns about food safety and so on (Rocha et al, 2022).…”