“Non-thermal techniques: Application in food industries” A review

Abstract

Non-thermal technologies (NTP) are processing methods for achieving microbial inactivation without exposing foods to adverse effects of heat whilst extending product shelf life and retaining their fresh-like physical, nutritional, and sensory qualities. It consist the high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, pulsed light, ionizing radiation and oscillating magnetic fields have the ability to inactivate microorganisms to varying degree. Pulsed Light is also considered an emerging, non-thermal technology capable of reducing the microbial population on the surface of foods and food contact materials by using short and intense pulses of light in the Ultraviolet near Infrared (UV–NIR) range. Ultraviolet (UV) radiation is an established disinfection alternative used to produce drinking water. The benefits of UV treatment in comparison to other methods of disinfection are very clear no chemicals are used; it is a non-heat related process; lesser changes in color, flavor, odor, or pH and no residuals are left in the fluid stream. However, a potential problem of using short-wave UV light is that it can damage human eyes, and prolonged exposure can cause burns and skin cancer in humans which is a concern especially among industry workers. The application of UV light treatment for the decontamination of fresh fruits and vegetables surface. During the last decades, this technology has emerged as an industrially adopted method for food pasteurization of rare and cooked meat, fish and seafood, dairy and vegetable products, and ready-to-eat meals. This is an opportunity for those who would like to take advantage of NTP technologies to ensure safety and quality of food products.