New/Innovative Technologies

Authored by: George I. Katsaros , Petros S. Taoukis

Food Engineering Handbook

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803-16

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Abstract

In a fast-growing world population facing changes at a historically unprecedented rate, research and innovations in the field of food process engineering and food packaging can significantly contribute in assuring sufficient quantity of high-quality food. Consumers demand safe food products of high nutritional value and bio-functional properties, superior sensory attributes, long shelf life and convenience in use, and yet fresh like, minimally processed and with “clean label,” sustainably produced in an environmentally and energy-efficient way. These requirements pose extraordinary challenges for the continuous improvement of conventional processes as well as the development of novel products and processes. Conventional thermal treatment is applied for the production of safe products with a shelf-life increase when compared to untreated ones. Although thermal processes have been extensively studied and process optimization has been applied in most of the cases, there is a significant quality degradation of processed products. Thermal treatment may cause protein denaturation, carbohydrates solubility alteration, nonenzymatic browning through the Maillard reaction, and so on. Moreover, thermo-sensitive organoleptic characteristics such as flavor and taste are negatively affected. Nonthermal technologies are investigated, targeting the minimization of thermal treatment quality degradation of the final product.

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