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Landmarks in the historical development of twenty first century food processing technologies

Authors :
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
Universitat de València (UV)
Source :
Food Research International, Food Research International, Elsevier, 2017, 97, pp.318-339. ⟨10.1016/j.foodres.2017.05.001⟩
Publication Year :
2017

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.

Details

ISSN :
18737145 and 09639969
Volume :
97
Database :
OpenAIRE
Journal :
Food research international (Ottawa, Ont.)
Accession number :
edsair.doi.dedup.....c0b1583e7a25558acc017406e4fc11eb