Novel food processing technologies
Here are a few novel food processing technologies that are revolutionizing food processing:
- High pressure processing (HPP) – uses high pressure to extend the shelf life of food and reduce the need for preservatives.
- Pulsed electric field (PEF) processing – uses electric fields to disrupt the cells of microorganisms and prolong the shelf life of food.
- Ultrasound-assisted processing – uses high-frequency sound waves to improve the efficiency of traditional food processing methods, such as homogenization and emulsification.
- Ohmic heating – uses electric current to heat food, which can reduce cooking times and improve the texture of certain foods.
- Vacuum impregnation – is a technique used to introduce flavors, marinades, and other liquid ingredients into food. Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables.
- Modified Atmosphere Packaging (MAP) – uses a combination of gases such as nitrogen, carbon dioxide, and oxygen to extend the shelf life of food.
- Fermentation – This is a very old technology that is continually being improved. It is the process in which microorganisms such as bacteria and yeast are used to convert sugars and starches in food into alcohol or acids, this can be used to produce a wide range of fermented foods and beverages such as yogurt, cheese, bread, beer, kimchi and many more. The range of fermented products as well as fermenting microorganisms is endless.
Nonetheless, this is not an exhaustive list and there are many other types of novel food processing technologies that are being developed and used today. Read more about some traditionally fermented foods!