Abstract
Green food processing methods have been accepted as a new concept to meet the challenges of the 21st century in protecting the environment and consumers. Food products including fruits, vegetables, sugar, and dairy products have different vitamins, lipids, sugars, pigments, proteins, aromas, and mineral compounds. Processing methods have been used to manufacture these food products. However, certain food components are sensitive to chemical, physical, and microbial changes, which can cause losses to the nutritional compounds. These limitations have led to the use of green and innovative physical techniques. These technologies have been applied effectively for a gentle but targeted way to increase the quality of the processed foods. These processing technologies may also make it possible to improve existing processes as well as develop new processes. This chapter highlights the basic concepts and strategies of green physical techniques with their principles and applications in food improvement.
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