Thermal processing of food: Challenges, innovations and opportunities. A position paper

Kubo M. T. K., Baicu A., ERDOĞDU F., Poças M. F., Silva C. L. M., Simpson R., ...Daha Fazla

Food Reviews International, cilt.39, sa.6, ss.3344-3369, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 39 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/87559129.2021.2012789
  • Dergi Adı: Food Reviews International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.3344-3369
  • Anahtar Kelimeler: Food processing, thermal process, heat process, microwave, ohmic heating, ESCHERICHIA-COLI O157H7, ENTERICA-SEROVAR TYPHIMURIUM, LISTERIA-MONOCYTOGENES, DIELECTRIC-PROPERTIES, HEAT-TRANSFER, INACTIVATION KINETICS, PROCESS DESIGN, LIQUID FOODS, ORANGE JUICE, CANNED FOOD
  • Ankara Üniversitesi Adresli: Evet

Özet

Thermal processing is still the most important method to ensure food safety, however, there is a need for further improvements, from basic data to advanced optimization methods. Due to the competitive market, customer demands and environmental concerns, several challenges have been raised. In this review, some important topics are discussed, including inactivation kinetics, engineering properties, process design and control, packaging systems and regulatory, environmental, and economic aspects. This position paper describes our opinion about the main challenges associated with thermal processing (conventional and alternative technologies, as microwave and ohmic heating), as well as some possibilities to deal with them.