ABSTRACT
Thermal processing remains the preferred processing technology in the food processing industry ever since the discovery of the process by Nicholas Appert and its subsequent commercialization. The objective of thermal processing is to extend the shelf life of food products without compromising food safety. Thermal treatments, including pasteurization and sterilization, can be employed according to the severity of the heat treatment and the intended purpose [1]. Apart from inactivation of pathogens, thermal treatment can also impart some other desirable changes, such as protein coagulation, texture softening, and formation of aromatic components. However, the process has also got some limitations due to the partial destruction of quality attributes of food products, especially heat-labile nutrients and sensory attributes. The technological revolution, nutritional awareness, and continuous demand for the new generation have necessitated the search for new or improved food-processing technologies. Recently, various emerging food processing technologies, including microwave and radiofrequency heating, pulse-electric field treatment, high-pressure processing, ultrasonic applications, irradiation, oscillating magnetic fields, etc., are being investigated to improve, replace, or complement the conventional processing technology.
