Innovative technologies for food preservation: Chapter 2

Innovative technologies for food preservation : Chapter 2

Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO2. In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.

High hydrostatic pressure; high-pressure homogenization; electromagnetic; pulsed electric fields; ohmic heating; microwaves; ultrasound; membrane filtration; dense phase

Ahrne, LiliaUniversity of Copenhagen, Denmark (författare)
Xanthakis, EpameinondasRISE,Jordbruk och livsmedel(Swepub:ri)epameinondas.xanthakis@ri.se (författare)
Landerslev, MartinUniversity of Copenhagen, Denmark (författare)
Orlien, VibekeUniversity of Copenhagen, Denmark (författare)
University of Alcala, SpainUniversity of Copenhagen, Denmark (creator_code:org_t)

Ingår i:Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms, s. 25-5197801281103249780128110317

Av författaren/redakt...: Barba, Francisco; Ahrne, Lilia; Xanthakis, Epame ...; Landerslev, Mart ...; Orlien, Vibeke

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