Recent advances in non-thermal disinfection technologies in the food industry
Han Yan, ZhenKun Cui, Tatiana Manoli, Zhang Hao
Abstract
This article reviews the research progress of non-thermal disinfection technologies in food and introduces the principles of non-thermal disinfection technologies such as ultra-high pressure, ozone, acid electrolyzed water, irradiation, magnetic sterilization, high-pressure carbon dioxide, and natural antibacterial. We discuss the characteristics and application progress of non-thermal disinfection technologies in food processing and analyze their development trend based on their application and promotion in food processing and storage.
Topics & Concepts
Sterilization (economics)Food industryHigh pressureFood processingEnvironmental scienceWater disinfectionWaste managementBusinessBiochemical engineeringProcess engineeringChemistryFood scienceEngineeringEnvironmental engineeringEngineering physicsFinanceForeign exchange marketExchange rateAdvanced Chemical Sensor TechnologiesMicrobial Inactivation MethodsListeria monocytogenes in Food Safety