New Approaches in Non-thermal Processes in the Food Industry
International Journal of Nutrition and Food Sciences
Volume 5, Issue 5, September 2016, Pages: 344-351
Received: Aug. 30, 2016; Accepted: Sep. 18, 2016; Published: Sep. 29, 2016
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Seydi Yıkmış, Istanbul Gelişim University, Istanbul Gelişim Vocational School, Culinary Program, Istanbul, Turkey
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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.
Keywords
Non-thermal Process, Food Industry, Preservation Techniques, Health Benefits
To cite this article
Seydi Yıkmış, New Approaches in Non-thermal Processes in the Food Industry, International Journal of Nutrition and Food Sciences. Vol. 5, No. 5, 2016, pp. 344-351. doi: 10.11648/j.ijnfs.20160505.15
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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