Overview

Food r rv t n t hn u have r l d h v l n heat in d v r f rm nd levels t d tr m r rg n m nd xt nd h lf l f . The n t v t n f the pathogenic nd l g microorganisms present n f d is th m n ur f f d r rv t n. H t- r ng t hn l g are u t ff nt n controlling m r b l gr wth n different foodstuffs, but they l can affect their b h m l composition, u ng damage n m of th r n r and nutr t v attributes. With n r ng d m nd b consumers to obtain r d foods w th b tt r attributes th n h v b n available t date, food r r h r h v pursued th d v r nd d v l m nt f m r v d r rv t n r with minimal m t n fr h t t , texture, nd nutr t n l v lu of food products. B th m r v d heating nd nonthermal r ng technologies have b n investigated for their ff t n f d fr hn , nutr t n, and f t . Ov r r nt r , v r l t hn l g h v b n th bj t f r d d v l m nt n nt f und r t nd ng well equipment design. These efforts h v helped t l m n t many f th barriers t commercial l t n of n v l or nonconventional f d r rv t n techniques. S m alternative f d- r ng t hn l g have l m n t d t t ll th thermal component n th r r t n and r r f rr d t b different d n m n t n . Many t rm such emerging t hn l g , n v l r , cold t ur z t n t hn u , n nth rm l processing, and on have been used t d r b th m.

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