Innovations in food engineering. Emerging technologies

Authors

  • Albert Ibarz Universitat de Lleida
  • Víctor Falguera Universitat de Lleida

Abstract

Food processing technologies generally serve to extend a product’s shelf-life and, above all, tomake a product safe for consumption.

Thermal technologies are themost commonly used, but this type of treatment can have a negative impact on certain food components, diminishing vitamin and nutrient content. They can also affect sensorial characteristics (colour, texture, etc.), making themless attractive.

Non-thermal technologies are an alternative to thermal treatments, developed with the purpose of obtaining a final product of better sensorial quality without neglectingmicrobial safety. These alternative technologies can produce foods without dangerousmicroorganisms whilstmaintaining sensorial and nutritional qualities.

KEYWORDS: Emerging technologies, ionising irradiation, IR heating, dielectric heating, ohmic heating.

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Author Biographies

Albert Ibarz, Universitat de Lleida

Universitat de Lleida. Departament de Tecnologia d'Aliments.

Víctor Falguera, Universitat de Lleida

Universitat de Lleida. Departament de Tecnologia d'Aliments.

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Published

2011-03-10

How to Cite

Ibarz, A., & Falguera, V. (2011). Innovations in food engineering. Emerging technologies. TECA: Tecnologia I Ciència Dels Aliments, 11–20. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/44296

Issue

Vol. 13, Núm. 1: Juny 2011

Section

Articles

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