ABSTRACT
This chapter presents some general aspects about high hydrostatic pressure (HHP), pulsed electric field (PEF), high voltage arc discharge (HVAD), and cold plasma (CP) and to explore the opportunities and drawbacks for the food and milk industry. HHP is an innovative technology for food preservation that protects the foods' sensory attributes and produces minimal quality loss. In addition, HHP has the potential to improve energy efficiency and sustainability of food production. PEF is a non-thermal technology that provides minimally processed, safe, nutritious and like-fresh foods to consumers. HVAD consists in application of electricity to pasteurize fluids by rapidly discharging electricity through an electrode gap, generating intense waves and electrolysis, thereby inactivating the microorganisms. CP is a novel non-thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables.
