Innovative food processing techniques have been developed to improve the quality and safety of food products while preserving their natural properties. One such method is High-Pressure Processing (HPP), which involves applying high pressure to food products to eliminate harmful bacteria and extend their shelf life. HPP is a non-thermal method that preserves the nutritional content and sensory properties of food products. This technology is widely used in the food industry for processing and preservation. In addition, new non-thermal techniques such as Pulsed Electric Field (PEF) Technology and Ultrasound Processing have been proposed as alternatives to traditional heat treatment methods.
PEF Technology is a non-thermal method that uses high-voltage electrical pulses to inactivate microorganisms and enzymes in food products. This technology has been found to extend the shelf life of food products while preserving their nutritional and sensory properties. In addition, research has shown that PEF Technology can improve the quality and safety of food products by reducing the need for chemical preservatives. Ultrasound Processing is another non-thermal method that uses high-frequency sound waves to improve the processing of food products. This technology has been shown to improve the extraction of bioactive compounds from food products and increase food processing efficiency.
The use of new non-thermal techniques in food processing is becoming increasingly important because of their ability to ensure food safety and preserve the nutritional and sensory properties of food products. Conventional heat treatment methods cause significant nutrient losses in foods and may adversely affect their sensory properties. Therefore, the development and application of innovative food processing techniques such as HPP, PEF Technology, and Ultrasound Processing can lead to the production of safer, healthier, and more nutritious food products. These non-thermal methods provide a more natural and sustainable approach to food processing and preservation necessary to meet the growing demand for high-quality and safe food products.
Reference: Sağdıç, O., Ekici, L., & Yetim, H. (2008). Gıdaların muhafazasında yeni mikrobiyal inaktivasyon metotları. Türkiye, 10, 21-23.
