Thermal processing of food: challenges, innovations and opportunities. A position paper

Mirian T. K. Kubo, Adina Baicu, Ferruh Erdogdu, Maria de Fátima Poças, Cristina L. M. Silva, Ricardo Simpson, Alfredo A. Vitali, Pedro E. D. Augusto*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

3 Citações (Scopus)

Resumo

Thermal processing is still the most important method to ensure food safety, however, there is a need for further improvements, from basic data to advanced optimization methods. Due to the competitive market, customer demands and environmental concerns, several challenges have been raised. In this review, some important topics are discussed, including inactivation kinetics, engineering properties, process design and control, packaging systems and regulatory, environmental, and economic aspects. This position paper describes our opinion about the main challenges associated with thermal processing (conventional and alternative technologies, as microwave and ohmic heating), as well as some possibilities to deal with them.
Idioma originalEnglish
Páginas (de-até)1-26
Número de páginas26
RevistaFood Reviews International
DOIs
Estado da publicaçãoAceite para publicação - 2021

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