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Non-thermal Processing of Foods: Recent Advances

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Engineering Aspects of Food Quality and Safety

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

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Abstract

Non-thermal processing is gaining immense popularity in food processing, as it has several advantages over thermal processing and potential to be employed in several food processing operations. The food industry is focusing on minimal or mild processing of foods which helps to address issues related to safety, with no or minimum effect on product quality to meet the growing demands of health-conscious consumers. In this regard, the advanced technologies/techniques like high pressure processing, cold plasma, light-based processing, ultrasound, membrane processing etc., have been either employed for select applications or attempted, mainly for microbial load reduction. Although, a couple of these technologies have been employed at industrial levels, there are many issues to be addressed to widen the scope of application. Detailed studies are needed in these areas to address specific issues. However, a few of the techniques are still at laboratory scale or limited to academic studies, though, the results are promising and showed potential for scale-up and commercialization. The understanding of mechanism of action of these techniques, process intervention requirements to enhance efficacy and also limitations of techniques are to be clearly taken note while expanding the scope of application. This chapter mainly focuses on critical findings of various reports, especially the recent ones, on application of novel technologies/techniques for microbial load reduction and product quality, physicochemical parameters, sensorial attributes etc.

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Acknowledgement

Authors wish to thank Director, CSIR-CFTRI, Mysuru for the extending all the support authors to contribute this chapter.

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Authors and Affiliations

  1. Food Engineering Department, CSIR – Central Food Technological Research Institute, Mysuru, Karnataka, India

    M. L. Bhavya & H. Umesh Hebbar

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  1. M. L. Bhavya
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  2. H. Umesh Hebbar
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Correspondence to H. Umesh Hebbar .

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Editors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India

    H. Umesh Hebbar

  2. School of Chemistry, University of Edinburgh, Edinburgh, UK

    Richa Sharma

  3. String Bio Private Limited, Bengaluru, Karnataka, India

    Ram Saran Chaurasiya

  4. NanoBio Research Lab School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India

    Shivendu Ranjan

  5. Department of Chemical Engineering, IIT Tirupathi, Tirupati, India

    K.S.M.S. Raghavarao

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Bhavya, M.L., Hebbar, H.U. (2023). Non-thermal Processing of Foods: Recent Advances. In: Hebbar, H.U., Sharma, R., Chaurasiya, R.S., Ranjan, S., Raghavarao, K. (eds) Engineering Aspects of Food Quality and Safety. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-30683-9_6

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