Non‐thermal food processing/preservation technologies: a review with packaging implications

Abstract

AbstractNon‐thermal food processing/preservation methods interest food and food packaging scientists, manufacturers and consumers because they exert a minimal impact on the nutritional and sensory properties of foods, and extend shelf life by inhibiting or killing microorganisms. They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non‐thermal processes also meet industry needs by offering value‐added products, new market opportunities and added safety margins. This study reviewed non‐thermal processing technologies currently available or developmental for the inactivation of microorganisms and thus microbiological shelf life in foods, and to identify packaging interactions that might result. Processes include ultra‐high pressure, ionizing radiation, pulsed X‐ray, ultrasound, pulsed light and pulsed electric fields, high‐voltage arc discharge, magnetic fields, dense phase carbon dioxide and hurdle technologies. Copyright © 2007 John Wiley & Sons, Ltd.