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Non-thermal food pasteurization processes: an introduction

P. Chen, S. Deng, Y. Cheng, X. Lin, L. Metzger and R. Ruan,     University of Minnesota, USA

Abstract:

The food industry and consumers have significant interest in nonthermal pasteurization processes because they offer better quality and nutrition retention and are more energy efficient than traditional thermal processes. Non-thermal processes may also create value-added products and open new market opportunities. This chapter will provide an overview of several non-thermal processes with the potential for producing valued-added foods, including pulse electric field (PEF), high hydrostatic pressure (HHP), ionizing irradiation, UV light, non-thermal plasma (NTP), and concentrated ...

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