Non-thermal food pasteurization processes: an introduction

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


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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