6533b86efe1ef96bd12cc6cf
RESEARCH PRODUCT
Novel Thermal Technologies and Fermentation
Mohamed KoubaaSonia Barba-orellanaFrancisco J. BarbaElena Roselló-sotosubject
0106 biological sciencesComputer scienceOrganoleptic02 engineering and technology021001 nanoscience & nanotechnology01 natural sciences010608 biotechnologyFood productsThermalFermentationBiochemical engineering0210 nano-technologyFood qualityFermentation in food processingEfficient energy usedescription
Fermentation is one of the oldest methods practiced by human beings for the transformation of some food products in order to extend shelf-life and provide novel organoleptic properties. Moreover, during fermentation a high amount of valuable compounds with important commercial benefits are produced. Therefore, there is a need to develop energy efficient and environmental-friendly sustainable processes in order to improve fermentation-related processes. Traditionally, conventional thermal treatments have been used in food fermentation; however, the organoleptic properties of the treated products can be altered. As a result, alternative approaches have been sought by food industries in order to reach similar objectives in terms of safety and shelf-life extension, with preserving the food quality. Novel thermal technologies have been appeared as alternatives to traditional thermal approaches, showing numerous advantages. Among the novel thermal technologies, radio frequency, microwaves, and Ohmic heating are the most applied. This chapter reviews the effects of selected novel thermal technologies and their applications related to fermentation.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 |