Akademik Veri Yönetim Sistemi
Non-thermal Processing of Major Food Macromolecules, Seid Reza Falsafi,Hadis Rostamabadi,Navin Kumar Rastogi, Editör, Elsevier Science, Oxford/Amsterdam , Amsterdam, ss.381-396, 2025
The food and beverage industry are increasingly recognizing the potential of nonthermal processing technologies, including high-pressure processing, pulsed electric fields, cold plasma, and ultraviolet treatment, to preserve the nutritional and sensory quality of products while inactivating pathogens and spoilage organisms. This chapter examines the current state of industrialization and scale-up for these emerging technologies, emphasizing their significant advancements and practical implementations in commercial environments. Future trends suggest that the industrial adoption of nonthermal processing could be accelerated by optimistic developments in hybrid technologies, enhanced process optimization, and cost reduction strategies, despite these challenges. Despite the substantial benefits of nonthermal processing technologies, their widespread implementation is hindered by a variety of obstacles, such as regulatory obstacles, high capital costs, equipment design constraints, and energy efficiency. Technological constraints, including the necessity for customized apparatus and nonuniform processing, persist as obstacles. Future trends suggest that the industrial adoption of nonthermal processing could be accelerated by optimistic developments in hybrid technologies, enhanced process optimization, and cost reduction strategies, despite these challenges. This chapter investigates the potential pathways for surmounting current constraints, offering a glimpse into future innovations that could enable the more extensive implementation of nonthermal processing in food production and beyond.