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RESEARCH PRODUCT
Innovative technologies for food preservation
Vibeke OrlienLilia AhrnéEpameinondas XanthakisMartin G. LanderslevFrancisco J. Barbasubject
0301 basic medicineOther Engineering and Technologies030109 nutrition & dieteticsMaterials sciencebusiness.industryHydrostatic pressureMechanical engineeringHigh-pressure homogenization04 agricultural and veterinary sciences040401 food scienceElectromagnetic03 medical and health sciences0404 agricultural biotechnologyHigh pressure homogenizationHigh hydrostatic pressureOhmic heatingUltrasoundDense phaseEngineering and TechnologyProcess engineeringbusinessPulsed electric fieldsMicrowavesMembrane filtrationdescription
Abstract Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO 2 . In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-01-01 |