ABSTRACT
Owing to industrial and social requirements, but also to technical and scientific progress, the food processing industry is facing new challenges: a wide diversification of processing equipment and the emergence of new food matrices which are more and more complex. In the meantime, the choice of technologies and processes should achieve the following goals: (i) to ensure the microbiological security of a given product up to a date limit; (ii) to improve product quality through better control and understanding of the process and (iii) to enhance the competitiveness and reliability of the process.
