Innovations and Applications in Food Processing Technologies

Food processing technologies have undergone remarkable advancements over the past decades, significantly impacting the safety, quality, and longevity of food products. This review examines modern non-thermal processing methods, including high-pressure processing (HPP), pulsed electric fields (PEF), and non-thermal plasma (NTP), highlighting their benefits over traditional thermal methods. HPP utilizes high pressure to inactivate microorganisms while preserving sensory and nutritional qualities. PEF applies high-voltage pulses to enhance the safety and shelf life of liquid foods without significant thermal degradation. NTP employs ionized gases to reduce microbial contamination of fresh produce without compromising quality. Comparative analyses with traditional methods reveal superior retention of vitamins, antioxidants, and fresh flavors in foods processed with these technologies. Despite the advantages, challenges such as high initial investment costs and regulatory hurdles hinder widespread adoption. Future research should focus on cost-effective and scalable solutions and increasing consumer awareness. Integrating these innovative technologies is crucial for meeting the growing global demand for safe, nutritious, high-quality food products .

کلیدواژه ها:

Food processing technologies ، High Pressure Processing ، Pulsed Electric Fields ، Non-thermal Plasma ، food safety ، food quality