Abstract
Emerging technologies for processed food products were introduced as an alternative to conventional food processing methods during the last few decades. The alternative technologies could significantly contribute to shortened processing times with savings in energy and provide highly balanced food safety, eventually benefiting the food industry. Although several emerging technologies have been practically applied in the processing of food products, due to definite disadvantages, some problems that cannot preserve the expected quality of agricultural products still exist. Therefore, a new concept of combining multiple emerging technologies has gained much interest in reducing the drawback posed by individual emerging technology. This review deals with applications of combined thermal and nonthermal processing methods for various food materials based on recently published resources and evaluations of the combination technologies in food quality as well as safety aspects. In addition, we highlight the potential opportunities of combined processing technologies for improved production efficiency by reducing the downtime of food processing.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
