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Nonthermal Processing in Agri-Food-Bio Sciences

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

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Abstract

This chapter provides an overview of specific technologies used in nonthermal processing of food: pulsed electric field (PEF), cold plasma (CP), radio-frequency electric field (RFEF), oscillating magnetic field (OMF), electrohydrodynamic processing (EHDF), electron beam (EB) processing and ionizing radiation (IR). These technologies are called electro-technologies because they use the electric field. The electric field is applied in pulses (e.g., pulsed electric field), continuous (e.g., radio-frequency, electrohydrodynamic), or to produce an oscillating magnetic field. Also, the electric field helps the movement of electrons in electron beam processing and contribute to cold plasma. Electro-technologies are subject to intensive scientific research as alternative techniques to heat treatment processing. The main topics of the discussion addressed are the fundamental principle of each electro-technology, the mechanism of inactivation or destruction of microorganisms, research and practical applications, process parameters and factors, advantages and disadvantages. Special attention is paid to advanced control of microbial quality and safety in food technology, agriculture, and biology achieved by applying these electro-technologies.

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Authors and Affiliations

  1. Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Nigde, Turkey

    Ilknur Ucak & Maliha Afreen

  2. Clean & Circle Center of Competence, Sofia University, Sofia, Bulgaria

    Evgenia Benova

  3. Faculty of Forest Industry, University of Forestry, Sofia, Bulgaria

    Plamena Marinova

  4. Medical Faculty, Medical University, Sofia, Bulgaria

    Todor Bogdanov

  5. Cross-Border Faculty, Dunarea de Jos University of Galati, Galati, Romania

    Maria Turtoi & Livia Patrașcu

  6. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania

    Iuliana Aprodu

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

    Anet ­Režek ­Jambrak

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Ucak, I. et al. (2022). Electro – Technologies. 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_4

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