Conventional and Emerging Combination Technologies for Food Processing

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• 作者：Seung Hyun Lee ; Won Choi ; Soojin Jun
• 关键词：Microwave heating ; Infrared heating ; Radio frequency heating ; Ohmic heating ; High ; pressure processing ; Combination thermal processing
• 刊名：Food Engineering Reviews
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：8
• 期：4
• 页码：414-434
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general;
• 出版者：Springer US
• ISSN：1866-7929
• 卷排序：8

文摘

Emerging technologies for processed food products were introduced as an alternative to conventional food processing methods during the last few decades. The alternative technologies could significantly contribute to shortened processing times with savings in energy and provide highly balanced food safety, eventually benefiting the food industry. Although several emerging technologies have been practically applied in the processing of food products, due to definite disadvantages, some problems that cannot preserve the expected quality of agricultural products still exist. Therefore, a new concept of combining multiple emerging technologies has gained much interest in reducing the drawback posed by individual emerging technology. This review deals with applications of combined thermal and nonthermal processing methods for various food materials based on recently published resources and evaluations of the combination technologies in food quality as well as safety aspects. In addition, we highlight the potential opportunities of combined processing technologies for improved production efficiency by reducing the downtime of food processing.