Consumers' attention to healthy processed foods springs from concerns about the fear of chemical residues in the foods, conflicting reports on the pros and cons of existing and new processing techniques, and better awareness of dietary and sustainability issues. Such concerns from consumers have created a quest for new options in alternative emerging food processing technologies. Furthermore, due to long processing time and subjection to high temperatures in thermal processing, the quality of food products cannot meet the consumers' expectations in the 21st century. Hence, alternative non-thermal technologies are being developed to maintain fresh-like quality foods with negligible loss in flavor, color, and nutrients while reducing the energy and water consumption associated with food processing to make it more sustainable.
High potential non-thermal techniques eliminate the anti-nutritional factors, pesticides, and microbial contamination in the food substances. These technologies, such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes, can produce free radicals that interact with food components, leading to desirable, and sometimes adverse reactions. Hence it is necessary to study the interaction of these free radicals with food macro and micro molecules in order to optimize processing conditions. Non-thermal technologies such as cold plasma, are also being used in additive manufacturing when creating food structures in order to achieve better binding of constraint materials. Non-thermal technologies can therefore potentially also be used for various purposes including shelf-life extension, reduced energy and water consumption, adhesion, and safety improvement, however, their applicability and scalability for industrial applications are still under investigation.
In line with the above rationale, the Research Topic welcome original research and review articles on the following themes:
1. High-intensity pulsed light processing
2. Ultraviolet light/LED
3. High-pressure processing (HPP)
4. Cold plasma for food processing
5. Ultrasound and microwave processing
6. Plasma-activated water (PAW) for food processing
7. Pulsed electric fields (PEF) for food processing
8. Irradiation in foods
9. Ozone food processing
10. Hydrodynamic cavitation
11. High-pressure homogenization
12. Nonthermal technologies in additive manufacturing
13. Engineering studies and mathematical modeling of non-thermal food processing technologies
14. Other non-thermal processing technologies including green solvent extraction techniques etc.
Consumers' attention to healthy processed foods springs from concerns about the fear of chemical residues in the foods, conflicting reports on the pros and cons of existing and new processing techniques, and better awareness of dietary and sustainability issues. Such concerns from consumers have created a quest for new options in alternative emerging food processing technologies. Furthermore, due to long processing time and subjection to high temperatures in thermal processing, the quality of food products cannot meet the consumers' expectations in the 21st century. Hence, alternative non-thermal technologies are being developed to maintain fresh-like quality foods with negligible loss in flavor, color, and nutrients while reducing the energy and water consumption associated with food processing to make it more sustainable.
High potential non-thermal techniques eliminate the anti-nutritional factors, pesticides, and microbial contamination in the food substances. These technologies, such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes, can produce free radicals that interact with food components, leading to desirable, and sometimes adverse reactions. Hence it is necessary to study the interaction of these free radicals with food macro and micro molecules in order to optimize processing conditions. Non-thermal technologies such as cold plasma, are also being used in additive manufacturing when creating food structures in order to achieve better binding of constraint materials. Non-thermal technologies can therefore potentially also be used for various purposes including shelf-life extension, reduced energy and water consumption, adhesion, and safety improvement, however, their applicability and scalability for industrial applications are still under investigation.
In line with the above rationale, the Research Topic welcome original research and review articles on the following themes:
1. High-intensity pulsed light processing
2. Ultraviolet light/LED
3. High-pressure processing (HPP)
4. Cold plasma for food processing
5. Ultrasound and microwave processing
6. Plasma-activated water (PAW) for food processing
7. Pulsed electric fields (PEF) for food processing
8. Irradiation in foods
9. Ozone food processing
10. Hydrodynamic cavitation
11. High-pressure homogenization
12. Nonthermal technologies in additive manufacturing
13. Engineering studies and mathematical modeling of non-thermal food processing technologies
14. Other non-thermal processing technologies including green solvent extraction techniques etc.
