Fish plays an important role in food sector contributing mainly to the nutritional security of many developing countries like India. As fish is highly perishable they require proper processing and packaging to maintain the quality. Awareness about healthy food and…
Non-thermal technology
Introduction One of the earliest techniques for preserving food, which has been modernized by technological advancements in the past century is dehydration. The primary objectives of this method are to reduce water content and prolong the shelf life of food…
A new non-thermal food processing method called Dense Phase Carbon Dioxide (DPCD) makes use of the molecular effects of CO2 at pressures lower than 50 MPa to inactivate microorganisms and enzymes, without subjecting the product to adverse heat effects and…
Cold Plasma Technology is a modern and eco-friendly process with a wide range of potential applications in food packaging. Initially developed to enhance the surface energy of polymers, improving adhesion and printability, it has recently gained popularity as a powerful…
Pulsed Electric Fields (PEF) is a process, where high voltage short pulses are applied for a short duration to kill microorganisms. This technology is adopted to destroy the microbes by electroporation effect or non-thermal effect. The short pulses at a…
Abstract Electron-beam or E-Beam Radiation is a non-thermal method of food processing. It does not alter the physical properties of food products when an appropriate dose is applied. There is a rising global demand for fresh produce, ensuring its safety…
Introduction Hunger is one of the major issues the global population has been dealing with for a very long time. Along with poor production, food loss at various chain nodes and limited or non-existent accessibility to food in multiple locations…
Introduction: In the food sector, fruits and vegetables have been processed to produce new products in large numbers. The majority of the by-products are regarded as wastage. Tomatoes are among the most famous crops around the world having yearly output…
Abstract Plasma is the fourth state of matter and it contains high-energy particles. Plasma is highly explored in different fields like medicine, food, etc. In the food sector, it is used as a processing tool in various foods such as…
Introduction: Pseudomonas fluorescence is a food spoilage bacterium largely responsible for the deterioration of aquatic products and dairy products, which can grow well at low temperatures and facilitate the spoilage of aquatic products in cold-chain transportation as compared to other…