The conventional heat treatment is designed to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensorial properties of the foods. In order to avoid these unfavourable changes during the heat treatment, in the last decades novel non-thermal food technologies are receiving much attention. High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), High Voltage Arc Discharge (HVAD) and Cold Plasma (CP) are considered to be viable options for extending food shelf-life. This review presents some general aspects about HHP, PEF, HVAD, CP and makes a reflection on their opportunities and drawbacks for the food industry.
MENU
