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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2019-10-18 , DOI: 10.1016/j.ifset.2019.102233
H.M. Hernández-Hernández , L. Moreno-Vilet , S.J. Villanueva-Rodríguez

Non-thermal emerging technologies in the sector of food processing have often been cited by researchers as an alternative to conventionally heat treatments for food processing in order to develop safe foods with minimal damage to nutritional and sensory properties. Non-thermal emerging technologies for foods processing have been widely developed in Europe and U.S.A. However, the interest in these technologies and commercialisation opportunities started catching up in Latin America. Thus, this review describes the basic principles and main effect of this technologies in the food and the recent scientific reports on its applications and potential advantages of the so-called non-thermal emerging technologies like ultrasound, high hydrostatic pressure, pulsed electric field, ionising radiation and atmospheric cold plasma, as alternative food preservation process. This review focuses on the current status in Latin America of novel non-thermal food processing technologies, highlighting the limits for scaling up to industrial level in order to be commercially successful.



中文翻译:

拉丁美洲新兴食品加工技术的现状:新型非热加工

研究人员经常引用食品加工领域的非热新兴技术作为食品加工常规热处理的替代方法,以开发对营养和感官特性造成最小损害的安全食品。在欧洲和美国,用于食品加工的非热新兴技术已得到广泛开发。然而,对这些技术和商业化机会的兴趣在拉丁美洲开始兴起。因此,本综述描述了该技术在食品中的基本原理和主要作用,以及有关其应用和所谓的非热新兴技术(如超声,高静水压力,脉冲电场,电离)的潜在优势的最新科学报道。辐射和大气冷等离子体 作为食品保鲜的替代方法。这篇综述着重于拉丁美洲非热食品加工新技术的现状,强调了为了商业上成功而扩大到工业水平的局限性。

更新日期:2019-10-19
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