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Applied Sciences
Volume 12
Issue 4
10.3390/app12042202
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Review

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

by
Viola Chiozzi
1,
Sofia Agriopoulou
2,* and
Theodoros Varzakas
2,*
1
Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, Piazza Leonardo da Vinci, 32, 20133 Milano, Italy
2
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
*
Authors to whom correspondence should be addressed.
Academic Editor: Alexandros Ch. Stratakos
Appl. Sci. 2022, 12(4), 2202; https://doi.org/10.3390/app12042202
Received: 31 January 2022 / Revised: 14 February 2022 / Accepted: 17 February 2022 / Published: 20 February 2022
(This article belongs to the Special Issue Modern Food Production: New Approaches in Detection, Processing and Packaging Methods)
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Abstract

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible. View Full-Text
Keywords: food processing; food quality and safety; food preservation; pathogens reduction; process optimization food processing; food quality and safety; food preservation; pathogens reduction; process optimization
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MDPI and ACS Style

Chiozzi, V.; Agriopoulou, S.; Varzakas, T. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Appl. Sci. 2022, 12, 2202. https://doi.org/10.3390/app12042202

AMA Style

Chiozzi V, Agriopoulou S, Varzakas T. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Applied Sciences. 2022; 12(4):2202. https://doi.org/10.3390/app12042202

Chicago/Turabian Style

Chiozzi, Viola, Sofia Agriopoulou, and Theodoros Varzakas. 2022. "Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing" Applied Sciences 12, no. 4: 2202. https://doi.org/10.3390/app12042202

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