In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 5) |
| DOI | 10.11648/j.ijnfs.20160505.15 |
| Page(s) | 344-351 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Non-thermal Process, Food Industry, Preservation Techniques, Health Benefits
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APA Style
Seydi Yıkmış. (2016). New Approaches in Non-thermal Processes in the Food Industry. International Journal of Nutrition and Food Sciences, 5(5), 344-351. https://doi.org/10.11648/j.ijnfs.20160505.15
ACS Style
Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int. J. Nutr. Food Sci. 2016, 5(5), 344-351. doi: 10.11648/j.ijnfs.20160505.15
AMA Style
Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int J Nutr Food Sci. 2016;5(5):344-351. doi: 10.11648/j.ijnfs.20160505.15
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Download@article{10.11648/j.ijnfs.20160505.15,
author = {Seydi Yıkmış},
title = {New Approaches in Non-thermal Processes in the Food Industry},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {5},
pages = {344-351},
doi = {10.11648/j.ijnfs.20160505.15},
url = {https://doi.org/10.11648/j.ijnfs.20160505.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.15},
abstract = {In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.},
year = {2016}
}
TY - JOUR T1 - New Approaches in Non-thermal Processes in the Food Industry AU - Seydi Yıkmış Y1 - 2016/09/29 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160505.15 DO - 10.11648/j.ijnfs.20160505.15 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 344 EP - 351 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160505.15 AB - In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field. VL - 5 IS - 5 ER -
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