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Food Engineering Interfaces pp 285–323Cite as

Recent Advances in Emerging Nonthermal Technologies

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Part of the book series: Food Engineering Series ((FSES))

Abstract

In the last several years there has been an important increase in novel technologies being tested for food processing. Technologies in the beginning stages of development 20 or 15 years ago, such as high hydrostatic pressure, are an industrial reality today. Other new physical and chemical hurdles are currently being investigated for use as microbial inactivation tools to process and extend the shelf life of food. Ultrasound, cold plasma and ozone are some of the best examples currently under research. Meanwhile, other nonthermal technologies with a high potential for use industrially in the near future, such as pulsed electric fields (PEF) and ultraviolet light, are under development with close attention to consumer needs and preferences. However, sometimes the consumer is not aware of the benefits of novel technologies because of a lack of available information. This chapter includes a brief summary of the latest developments of some of these novel technologies. An update on research using high hydrostatic pressure and pulsed electric fields is presented. Some new facts on other new technologies for food processing such as ultrasound and dense phase carbon dioxide (DPCD) are included. Also, one of the newest technologies in food engineering, cold plasma, is presented, along with some of the most recent advances in research. Consumer trends, knowledge and preferences about food processing are briefly discussed, as well as the current challenges of some of the technologies.

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Authors and Affiliations

  1. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA, USA

    Daniela Bermúdez-Aguirre & Gustavo V. Barbosa-Cánovas

Authors
  1. Daniela Bermúdez-Aguirre
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  2. Gustavo V. Barbosa-Cánovas
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Corresponding author

Correspondence to Daniela Bermúdez-Aguirre .

Editor information

Editors and Affiliations

  1. Dept. de Ingeniería Química y Bioproceso, Pontificia Universidad Católica de Chile, Vicuna Mackenna 4860, Santiago, Chile

    José Miguel Aguilera

  2. Depto. Procesos Químicos,, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Av. España 1680, Vaparaiso, Chile

    Ricardo Simpson

  3. Dept. de Ingeneria Quimica y Alimentos, Universidad de las Americas-Puebla, Santa Catarina Matir 72820, Cholula, Puebla, Mexico

    Jorge Welti-Chanes

  4. Pullman, 99164, USA

    Daniela Bermudez-Aguirre

  5. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

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Bermúdez-Aguirre, D., Barbosa-Cánovas, G.V. (2010). Recent Advances in Emerging Nonthermal Technologies. In: Aguilera, J., Simpson, R., Welti-Chanes, J., Bermudez-Aguirre, D., Barbosa-Canovas, G. (eds) Food Engineering Interfaces. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7475-4_13

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