Novel Non-Thermal Food Processing Technologies for Quality Food Production
Novel Non-Thermal Food Processing Technologies for Quality Food Production
Date
2020
Authors
Kautkar, Sheshrao
Raj, Rehana
Journal Title
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Abstract
Conventional heat treatment methods
are generally followed to process the raw
agricultural commodities in order to reduce
microorganism contamination and to increase
the shelf life of the product. These methods can
lead to reduction of nutritional quality and
sensory properties of the processed foods
products. Therefore, to avoid these undesirable
changes during the heat treatment and to
improve/maintain food quality and safety, novel
non-thermal technologies plays very important
role in processing of food products.
Description
Keywords
Non-Thermal, Food Processing, technologies