Non thermal food preservation methods
INTRODUCTION
Food deteriorate in quality due to a wide range of chemical and enzymatic reactions, added to this the consumer demands faster production rate for high quality food with “fresh-like” characteristics and long shelf life, leading to the application of thermal processes for food preservation. However this thermal treatments cause undesirable effects on food flavor, color and nutritional attributes such as protein and vitamin destruction. These market conditions together with the disadvantages of the traditional food preservation technologies forced the food products manufacturers to seek for improvements in existing methods and the development of new preservation technologies.
Called non-thermal food preservation methods, this new and emerging preservation techniques work by killing the microorganisms and inhibiting its enzymatic activity exerting a minimal impact on the nutritional and sensory properties of foods for an extended shelf life. Additionally non-thermal methods allow the processing of foods below temperatures traditionally used during thermal control processes, so flavors, vitamins and essential nutrients undergo minimal or no change. “They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering value-added products, new market opportunities and added safety margins (Morris et al., 2007)”.
Foods can be non-thermally processed by high hydrostatic pressure, ultrasound, filtration, irradiation, hurdle technologies and electric methods such as pulsed electric fields, oscillating magnetic fields and high-voltage discharge. “Due to technological developments, high pressure processing and high electric field pulse processing have received increased attention during the last decade (Butz & Tauscher, 2002) ¨.
The main purpose of this assignment is to give a detailed review and approach to the non-thermal
Food deteriorate in quality due to a wide range of chemical and enzymatic reactions, added to this the consumer demands faster production rate for high quality food with “fresh-like” characteristics and long shelf life, leading to the application of thermal processes for food preservation. However this thermal treatments cause undesirable effects on food flavor, color and nutritional attributes such as protein and vitamin destruction. These market conditions together with the disadvantages of the traditional food preservation technologies forced the food products manufacturers to seek for improvements in existing methods and the development of new preservation technologies.
Called non-thermal food preservation methods, this new and emerging preservation techniques work by killing the microorganisms and inhibiting its enzymatic activity exerting a minimal impact on the nutritional and sensory properties of foods for an extended shelf life. Additionally non-thermal methods allow the processing of foods below temperatures traditionally used during thermal control processes, so flavors, vitamins and essential nutrients undergo minimal or no change. “They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering value-added products, new market opportunities and added safety margins (Morris et al., 2007)”.
Foods can be non-thermally processed by high hydrostatic pressure, ultrasound, filtration, irradiation, hurdle technologies and electric methods such as pulsed electric fields, oscillating magnetic fields and high-voltage discharge. “Due to technological developments, high pressure processing and high electric field pulse processing have received increased attention during the last decade (Butz & Tauscher, 2002) ¨.
The main purpose of this assignment is to give a detailed review and approach to the non-thermal
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