Emerging Technologies in Food Processing

D. Knorr; A. Froehling; H. Jaeger; K. Reineke; O. Schlueter; K. Schoessler

doi:10.1146/annurev.food.102308.124129

Annual Review of Food Science and Technology

Volume 2, 2011

Review Article

Emerging Technologies in Food Processing

D. Knorr¹, A. Froehling², H. Jaeger¹, K. Reineke¹, O. Schlueter², and K. Schoessler¹
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Affiliations: ¹Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany; email: [email protected] ²Leibniz Institute for Agricultural Engineering Potsdam, Department of Horticultural Engineering, D-14469 Potsdam, Germany
Vol. 2:203-235 (Volume publication date April 2011) https://doi.org/10.1146/annurev.food.102308.124129
First published as a Review in Advance on November 15, 2010
© Annual Reviews

Abstract

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

Keyword(s): cold plasma, high pressure, nonthermal food processing, pulsed electric fields, ultrasound

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2011-04-10

2024-04-16