ABSTRACT
In a fast-growing world population facing changes at a historically unprecedented rate, research and innovations in the eld of food process engineering and food packaging can signicantly contribute in assuring sufcient quantity of high-quality food. Consumers demand safe food products of high nutritional value and bio-functional properties, superior sensory attributes, long shelf life and convenience in use,
15.1 Introduction .................................................................................................. 595 15.1.1 Nonthermal Technologies Characterization ..................................... 596
15.1.1.1 High Pressure ..................................................................... 597 15.1.1.2 Pulsed Electric Fields ........................................................602 15.1.1.3 Ozonation ...........................................................................606 15.1.1.4 Ultrasound (US) .................................................................608 15.1.1.5 Dense Phase Carbon Dioxide ............................................ 610 15.1.1.6 Cold Atmospheric Plasma .................................................. 611
15.1.2 Ultraviolet Light................................................................................ 613 15.1.2.1 State of the Art ................................................................... 613 15.1.2.2 Extrinsic Process Parameters............................................. 613 15.1.2.3 Mathematical Modeling ..................................................... 614 15.1.2.4 Energy Efciency and Water Savings ................................ 614 15.1.2.5 Legal Approval .................................................................. 614
15.1.3 Irradiation ......................................................................................... 615 15.1.3.1 State of the Art ................................................................... 615 15.1.3.2 Extrinsic Process Parameters............................................. 616 15.1.3.3 Mathematical Modeling ..................................................... 616 15.1.3.4 Energy Efciency and Water Savings ................................ 616 15.1.3.5 Legal Approval .................................................................. 616
15.1.4 Nonthermal Technologies Applications............................................ 616 15.1.5 SWOT Analysis for the Nonthermal Technologies .......................... 617 15.1.6 Technologies Readiness Levels ........................................................ 621 15.1.7 Personnel Skills and Expertise ......................................................... 622
References ..............................................................................................................624
and yet fresh like, minimally processed and with “clean label,” sustainably produced in an environmentally and energy-efcient way. These requirements pose extraordinary challenges for the continuous improvement of conventional processes as well as the development of novel products and processes. Conventional thermal treatment is applied for the production of safe products with a shelf-life increase when compared to untreated ones. Although thermal processes have been extensively studied and process optimization has been applied in most of the cases, there is a signicant quality degradation of processed products. Thermal treatment may cause protein denaturation, carbohydrates solubility alteration, nonenzymatic browning through the Maillard reaction, and so on. Moreover, thermo-sensitive organoleptic characteristics such as avor and taste are negatively affected. Nonthermal technologies are investigated, targeting the minimization of thermal treatment quality degradation of the nal product.
