Abstract
Over the last 100 years, traditional food processing operations have been industrialized and aimed to decrease the losses and waste of food products and increase their quality, shelf life and optimize nutrient availability. However, such treatments may negatively affect the organoleptic and nutritional properties of foods. Accordingly, food scientists and manufacturers has long sought efficient alternatives to fulfill the requirements of food industry. Therefore, in recent years the application of novel and emerging processing technologies such as high pressure processing (HPP), pulsed electric field (PEF), microwave heating (MWH), radio frequency heating (RF), radiation, infrared heating, ohmic heating, ozone, supercritical CO2, etc. has become more prevalent in different aspects of food processing including sterilization and pasteurization, degradation of toxins, modification of hydrocolloids, removal of antibiotics, reduction of insects, peeling, extraction, cooking, blanching, drying, thawing, tempering, concentration, etc. These technologies have improved the availability and quality of food products while being more fast, energy effective and eco-friendly in comparison to conventional heat treatments.
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