Abstract
The most crucial challenge to preserving foodstuffs is microbiological stability since it determines the food safety and shelf life of products. Since ancient times, many methods have been used to stop or slow down food spoilage and consequently minimize any chance of foodborne illness, and these methods have evolved over time. This evolution has accelerated a lot in recent years due to consumer demands, which depend on changes in lifestyle, consumption habits, chronic diseases in the modern population, and the green and efficient methods demanded by the industry. Today consumers demand high nutritional value, functional properties, health benefits and fresh-like appearance, in addition to the strictly necessary food safety; thus, new technologies seek to meet these needs. In this chapter, the main conventional physical and chemical methods are discussed to introduce the novel thermal and non-thermal technologies used in food preservation, such a microwave, radiofrequency, infrared, ohmic heating, high-pressure processing, ultrasound, pulsed electric fields, pulsed light & UV, ionizing radiation and cold plasma.
Sign-in/Register to access full text options 
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.
