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Processing aspects and product criteria of non-thermal technologies |
D. KNORR, Dept. of Food Biotechnology & Process Engineering, Berlin Univ. of Technology, Koenigin-Luise-Str. 22, Berlin, D-14195, Germany Although different principles of action apply, non-thermal technologies such as treatment with high hydrostatic pressure, high intensity electric field pulses, supercritical carbon dioxide and ultrasound have permeabilizing effects on biological membranes, thus impacting on structural changes of food matrices, as well as on their mass and heat transfer properties. Structural and compositional changes can also be induced due to enhanced or residual enzyme activities during and after treatment and due to gelatinization of biopolymers. Processing aspects of non-thermal technologies to be discussed include their use as treatment prior to dehydration processes, the relationship between cell permeabilization and juice yields via expression or centrifugation, the impact of ultrasound or electric field pulses on separation behaviour of biopolymers. Further, development of processes taking advantage of the specific features of non-thermal technologies, including high pressure blanching, high pressure induced phase transitions, high pressure - high temperature processing and industrial scale electric field operations, will be presented.
Session 3, Impact of non-thermal processing technologies on food quality
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