Advanced Technologies in Food Processing-Development Perspective

被引:2
作者
Gazda, Patrycja [1 ]
Glibowski, Pawel [1 ]
机构
[1] Univ Life Sci Lublin, Fac Food Sci & Biotechnol, Dept Biotechnol Microbiol & Human Nutr, PL-20950 Lublin, Poland
来源
APPLIED SCIENCES-BASEL | 2024年 / 14卷 / 09期
基金
英国科研创新办公室;
关键词
advanced food technologies; cold plasma; high-pressure processing; ultrasound; pulsed electric fields; food quality; food safety; food processing; COLD-PLASMA TECHNOLOGY; HIGH-PRESSURE; BIOACTIVE COMPOUNDS; POLYPHENOL OXIDASE; ENZYME-ACTIVITY; APPLE JUICE; ULTRASOUND; QUALITY; INACTIVATION; COOKING;
D O I
10.3390/app14093617
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.
引用
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页数:18
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