1. Landmarks in the historical development of twenty first century food processing technologies
- Author
-
Shahin Roohinejad, Rita S. Inácio, Francisco J. Barba, Mohamed Koubaa, Jorge A. Saraiva, Hami Alpas, Pablo Juliano, N.N. Misra, GTECH, Research & Development, General Mills India Private Limited, Mumbai, India, ESCOM - Ecole Supérieure de Chimie Organique et Minérale (ESCOM), Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC)-Université de Technologie de Compiègne (UTC), Shiraz University of Medical Sciences [Iran] (SUMS), CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia, Middle East Technical University [Ankara] (METU), Universidade de Aveiro, and Universitat de València (UV)
- Subjects
0106 biological sciences ,Engineering ,Sociology of scientific knowledge ,Architectural engineering ,Emerging food technologies ,[SDV.BIO]Life Sciences [q-bio]/Biotechnology ,Food Handling ,[SDV]Life Sciences [q-bio] ,Hydrostatic pressure ,Thermal processing ,Nanotechnology ,Novel food ,01 natural sciences ,History, 21st Century ,0404 agricultural biotechnology ,High pressure homogenization ,010608 biotechnology ,Pressure ,Historical review ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Ultrasonics ,business.industry ,Twenty-First Century ,Temperature ,04 agricultural and veterinary sciences ,Energy consumption ,Equipment Design ,Food safety ,Non-thermal processing ,040401 food science ,Food processing ,business ,Conventional food process ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science - Abstract
International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
- Published
- 2017