A review of novel thermal and non-thermal technologies in the food industry

Throughout the manufacturing process, food is put through a variety of thermal treatments in orderto extend its shelf life. However, one of the potential consequences of these thermal treatments isthat the nutritional and sensory qualities of the food may be diminished. As a result of the fact thatpeople all over the world have adopted different ways of living, their dietary requirements havealso shifted. The demand from consumers in today's market is for food that is clean and safe,without sacrificing the nutritional and sensory qualities of the food. It was because of this that foodprofessionals began to focus their attention on the development of non-thermal technologies thatare environmentally friendly, safe, and safe for the environment. However, in contrast to thermalprocessing of food, non-thermal processing involves processing food at temperatures that are closeto room temperature. This ensures that heat-sensitive nutritious materials are preserved within thefood, thereby preventing any damage to the food. These non-thermal technologies can be utilizedfor the treatment of a wide variety of foods, including fruits, vegetables, pulses, spices, meat, fish,and other types of goods. The food industry has seen a significant rise in the development of nonthermaltechnologies over the past few decades.

کلیدواژه ها:

Emerging technologies ، Ohmic heating ، Microwave ، Ultrasonication ، Ozone processing