New Approaches in Non-thermal Processes in the Food Industry

Seydi Yıkmış

doi:doi:10.11648/j.ijnfs.20160505.15

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New Approaches in Non-thermal Processes in the Food Industry

Seydi Yıkmış

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 5)

Received: 30 August 2016 Accepted: 18 September 2016 Published: 29 September 2016

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Abstract

In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 5)
DOI	10.11648/j.ijnfs.20160505.15
Page(s)	344-351
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Non-thermal Process, Food Industry, Preservation Techniques, Health Benefits

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Seydi Yıkmış. (2016). New Approaches in Non-thermal Processes in the Food Industry. International Journal of Nutrition and Food Sciences, 5(5), 344-351. https://doi.org/10.11648/j.ijnfs.20160505.15

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Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int. J. Nutr. Food Sci. 2016, 5(5), 344-351. doi: 10.11648/j.ijnfs.20160505.15

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Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int J Nutr Food Sci. 2016;5(5):344-351. doi: 10.11648/j.ijnfs.20160505.15

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@article{10.11648/j.ijnfs.20160505.15,
  author = {Seydi Yıkmış},
  title = {New Approaches in Non-thermal Processes in the Food Industry},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {5},
  pages = {344-351},
  doi = {10.11648/j.ijnfs.20160505.15},
  url = {https://doi.org/10.11648/j.ijnfs.20160505.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.15},
  abstract = {In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.},
 year = {2016}
}

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TY  - JOUR
T1  - New Approaches in Non-thermal Processes in the Food Industry
AU  - Seydi Yıkmış
Y1  - 2016/09/29
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160505.15
DO  - 10.11648/j.ijnfs.20160505.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 344
EP  - 351
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160505.15
AB  - In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.
VL  - 5
IS  - 5
ER  -

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Seydi Yıkmış. (2016). New Approaches in Non-thermal Processes in the Food Industry. International Journal of Nutrition and Food Sciences, 5(5), 344-351. https://doi.org/10.11648/j.ijnfs.20160505.15

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ACS Style

Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int. J. Nutr. Food Sci. 2016, 5(5), 344-351. doi: 10.11648/j.ijnfs.20160505.15

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AMA Style

Seydi Yıkmış. New Approaches in Non-thermal Processes in the Food Industry. Int J Nutr Food Sci. 2016;5(5):344-351. doi: 10.11648/j.ijnfs.20160505.15

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@article{10.11648/j.ijnfs.20160505.15,
  author = {Seydi Yıkmış},
  title = {New Approaches in Non-thermal Processes in the Food Industry},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {5},
  pages = {344-351},
  doi = {10.11648/j.ijnfs.20160505.15},
  url = {https://doi.org/10.11648/j.ijnfs.20160505.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.15},
  abstract = {In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - New Approaches in Non-thermal Processes in the Food Industry
AU  - Seydi Yıkmış
Y1  - 2016/09/29
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160505.15
DO  - 10.11648/j.ijnfs.20160505.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 344
EP  - 351
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160505.15
AB  - In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.
VL  - 5
IS  - 5
ER  -

Copy | Download