Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling

Abstract

AbstractCurrent food research focuses on the application of nonthermal technologies for production of microbiologically safe and of superior quality products. Food engineering, additionally, targets to increased productivity and efficiency of nonthermal technologies application while also taking into account the water and energy savings, and minimization of waste produced.The objectives of this chapter are to evaluate Nonthermal technologies and practices, to define the process parameters and to describe the involvement of kinetic modelling on the process optimization through selection of appropriate process conditions for technologies such as high pressure, pulsed electric and electromagnetic fields, cold atmospheric plasma and osmotic dehydration. Effect on microbial and endogenous enzymes inactivation, along with effect on quality parameters such as colour, texture, organoleptic, physicochemical and nutritional characteristics may be described by linear and/or nonlinear mathematical equations. This modelling enables the establishment of useful tools for optimal processing variables and process efficacy, avoiding over-processing, thus product degradation as well as energy excessive consumption.Models are easy to use and allow the food engineer to predict and evaluate for the process applied, its intensity and efficiency, enabling the use of corrective actions if needed, for production of safe, sustainable, and cost-efficient final food product.KeywordsNonthermal technologiesProcess optimizationMathematical equationsProcess conditions selectionEfficient processing