Abstract
In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.
Highlights
Non-thermal technologies, without causing the adverse effects of high temperature on food color, flavor, texture and nutritional value on microorganisms, possess the ability to inactivate room temperature and at temperatures near room temperature
Intensive research on non-thermal food preservation techniques continue such as heat treatment, ionizing radiation, high hydrostatic pressure (HHP), pulsed electric field (PEF), UV irradiation [108, 111]
Pulsed Electric Field (PEF) is a process that, high-voltage electric field is applied at very short term, that is used for the preservation of food stuffs with a non-thermal process
Summary
Non-thermal technologies, without causing the adverse effects of high temperature on food color, flavor, texture and nutritional value on microorganisms, possess the ability to inactivate room temperature and at temperatures near room temperature. Intensive research on non-thermal food preservation techniques continue such as heat treatment, ionizing radiation, high hydrostatic pressure (HHP), pulsed electric field (PEF), UV irradiation [108, 111]. The interest for high-quality food products is constantly increasing due to consumer demand. This situation caused increasing demand for non-thermal food preservation technologies. The food thermal processing which reduce the negative effect on the quality of non-thermal technologies are began to be used [109, 110]. Non-thermal food preservation techniques were given information on
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