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Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines

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Nonthermal Processing in Agri-Food-Bio Sciences

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

Abstract

It is within the human being to judge and estimate characteristics observed in nature, and then, often using numerical values, assign them to different scales and rank them to different levels. Technology readiness level (TRL) is a tool for assessing the maturity and the level of development of a technology, as a form of a standard communication tool that can be used across different disciplines and is easily understandable by different organizations and functions. In this chapter, some non-thermal technologies are described in terms of their technological development and readiness, based on the available literature, number of applications and installations in the industry, and supported by the information provided from the industry using questionaries. Although some technologies can be associated with high TRL, there are still certain questions and implementation barriers, where further research is needed and by filling these gaps, future applications might be easier and faster. For technologies with low TRL, further research is mostly related to improving the characterizing the treatment and treatment conditions, required further risk assessment and development of technical scale prototypes for further validation.

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Acknowledgement

The authors would like to thank the following persons and companies for their support in gathering the information and assessing the TRL of different technologies: Jasna Ivanovic and Boris Brockhaus, Uhde High Pressure Technologies (Germany), Mario González-Angulo and Carole Tonello, Hiperbaric (Spain), Stefan Toepfl, Claudia Siemer and Oleksii Parniakov, Elea (Germany), Ciara McDonnell und Aarti Tobin CSIRO (Australia); Mark Freeman Homogenising Systems Ltd. (United Kingdom); Heidi-Maria Kotilainen Bühler (Switzerland). We appreciate your help very much.

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  1. German Institute of Food Technologies DIL e.V., Quakenbrück, Germany

    Edward Ebert & Kemal Aganovic

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  1. Edward Ebert
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  2. Kemal Aganovic
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Correspondence to Kemal Aganovic .

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  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

    Anet ­Režek ­Jambrak

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Ebert, E., Aganovic, K. (2022). Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines. In: ­Režek ­Jambrak, A. (eds) Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-92415-7_15

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