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Nonthermal methods of processing foods: variables and microbial inactivation.

Métodos no térmicos para procesamiento de alimentos: variables e inactivación microbiana.

Author(s) : CALDERÓN-MIRANDA M. L., GONZÁLEZ M. F. S. M., BARBOSA-CÁNOVAS G. V., et al.

Type of article: Article

Summary

New food processing technologies appear in response to consumer demands for fresh-like products with a shelf life similar to those processed by traditional thermal methods. Thus, the use of high hydrostatic pressures (HHP), pulsed electric fields (PEF), oscillating magnetic fields (OMF), high intensity light pulses, ionizing radiation and bacteriocins are proposed as emerging technologies for this purpose. Since all these technologies do not use heat for microbial inactivation, products with better nutritional and sensory attributes can be obtained. This work describes three of the mentioned emerging technologies: HHP, PEF and OMF.

Details

  • Original title: Métodos no térmicos para procesamiento de alimentos: variables e inactivación microbiana.
  • Record ID : 2001-0228
  • Languages: Spanish
  • Source: Braz. J. Food Technol. - vol. 1 - n. 1-2
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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