EMERGING NON THERMAL TECHNIQUES OF MINIMAL PROCESSING OF FOOD

Abstract

 Various non-thermal technologies of minimal processing of food aims to inactivate microorganisms and halt the deteriorative reactions in the food without the application of heat. Non thermal technologies are said to guarantee the food safety and preservation as well as to maintain the fresh like characteristics of fruits and vegetables. The main objective behind minimal processing is to make the food chemically and biologically safe with minimum loss in their fresh like characteristics (flavor, texture, color, nutrients) that are associated with conventional heat processing method. Irradiation, High Hydrostatic Pressure, Ultrasound, Pulsed Electric Field, and High Intensity Light are some of the emerging non thermal techniques which are gaining importance for minimal processing of foods but still there is a wide scope of continued research   for their commercial viability and widespread acceptance.