Novel Thermal and Nonthermal Food Processing Technologies II
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (10 September 2021) | Viewed by 20476
Special Issue Editor
Interests: novel food processing technology; pulsed electric field; high hydrostatic pressure; ultrasound; superfine grinding
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Preserving or altering the eating quality of food by heating still remains the most important method of food processing. However, heat can destroy food components that are responsible for flavor, taste, color, or texture. Novel processing methods have been developed to minimize these problems. Ohmic heating, microwave heating, and radio frequency heating are classified as novel thermal processing. They have been developed to save on costs and to improve food product quality. Non-thermal food processing technologies have the same objectives as novel thermal technologies. Since non-thermal food processing technologies generate little heat during processing, more fresh-like products can be obtained. These technologies include high hydrostatic pressure, pulsed electric field, pulsed light, and cold plasma.
The aim of this Special Issue is to show the potential applications of novel thermal and non-thermal processing technologies in food processing. We invite authors to submit innovative research papers or comprehensive review papers discussing these novel thermal treatment and non-thermal food processing technologies. Papers that address the combination of thermal- and non-thermal technologies are also welcome.
Prof. Dr. Dong-Un Lee
Guest Editor
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Keywords
- novel thermal processing
- non-thermal processing
- emerging technology
- ohmic heating
- radio frequency heating
- high hydrostatic pressure
- pulsed electric field
- cold plasma
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