Advances in Food Pasteurization Techniques

Abstract

In the recent years, the consumer has been demanding highly nutritious, minimally processed foods with a longershelf life. Thus began the need for reviewing and upgrading of traditional pasteurization techniques and the needfor developing of new technologies for the pasteurization of food. The pasteurization techniques are classified intothermal and non-thermal techniques. The aim of this review is to discuss A] Thermal pasteurization techniques:HTST (High Temperature and Short Time pasteurization, LTLT (Low Temperature and Long Time) Pasteurization, UHT (Ultra High Temperature) Pasteurization, Pasteurization by water bath, Steam Pasteurization, Vacuum SteamPasteurization, Infrared (IR) Heating Pasteurization, Microwave Heating Pasteurization, Dielectric (Radiofrequency)Heating Pasteurization. B] Non-Thermal Pasteurization Techniques: High Pressure Pasteurization (HPP) orHydrostatic High-Pressure Pasteurization, Irradiation Pasteurization, pulsed electric fields (PEF) Pasteurization, UV(Ultraviolet) Pasteurization, Cold Plasma Pasteurization, Ultrasound Pasteurization, Supercritical Gas (SC)Pasteurization, Oscillating Magnetic Field Pasteurization, Pulsed Light Pasteurization. All these pasteurizationtechniques have their own advantages and limitations, so according to the characteristics of the food, one needs towisely choose the technique. Non-thermal techniques are not in use despite their minimal processing andpreservation of food quality attributes because they are expensive and complex with respect to thermaltechniques.