Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 27-42 |
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Hosseiny M, Khorshidpour B. An overview of the application of advanced non-thermal technologies in the food industry. FSCT 2025; 22 (159) :27-42
URL: http://fsct.modares.ac.ir/article-7-73937-en.html
URL: http://fsct.modares.ac.ir/article-7-73937-en.html
1- PhD student, Department of Food Science and technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Science and technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran ,bijankhorshidpour@gmail.com
2- Assistant Professor, Department of Food Science and technology, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran ,
Abstract: (190 Views)
Food processing is one of the most important industries, and it has undergone many changes due to the increasing demand for high-quality food. Attention to preserving nutrients and not changing the texture and color of products indicates the need to use technologies with lower temperatures because older technologies usually use high temperatures. Today, the health effects of food are among the most important factors in the acceptability of a product. In newer processes, it is possible to preserve all kinds of vitamins and the quality and color of the final product with less heat. Among these processes, we can mention membrane filtration, bacteriocins, microencapsulation, ultrasound, extrusion cooking, and irradiation. In addition to maintaining the quality and nutrients of the product, the above methods are also cost-effective and environmentally friendly, which clearly shows the need to pay more attention to them to maintain health, along with economic and environmental issues. Encapsulating nutrients also preserves the substances in ecological conditions and the digestive tract, which has led to this method receiving more attention from specialists today. In this article, various types of modern processing methods in the food industry have been investigated.
Article Type: Analytic Review |
Subject:
food industry engineering
Received: 2024/02/19 | Accepted: 2024/11/19 | Published: 2025/04/21
Received: 2024/02/19 | Accepted: 2024/11/19 | Published: 2025/04/21
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