Influence of Modern Sterilization Methods on Food Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (22 August 2022) | Viewed by 4270
Special Issue Editor
Interests: non-conventional technology; food waste; non-thermal effect; extraction; modification
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As consumers increasingly prefer “all-natural” and healthy foods, there has been an increasing demand for nontoxic, residual-free, and environmentally friendly food processing techniques. Sterilization is the key unit operation of food processing. Currently, there are many emerging sterilization technologies, but heat treatment is still the most effective and economical method in food processing. Additionally, most modern sterilization methods using the help of the nonthermal effect improve performance in terms of inactivating pathogens. Indeed, combinations with thermal or nonthermal effects have been explored extensively for the preservation of foods.
In this Special Issue, we focus on modern sterilization technologies, including UHT, continuous-flow pasteurization, cold plasma sterilization, ultra-high hydrostatic pressure sterilization, microwave sterilization, high-voltage pulsed electric field sterilization, ohmic heating, induced electric field sterilization, ultrasonic sterilization, irradiation sterilization, infrared ray sterilization, and pulsed intensity light. Comprehensive technical discussions and various analysis methods on food quality following the abovementioned sterilization treatment are particularly welcome.
Dr. Na Yang
Guest Editor
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Keywords
- foods emerging technologies
- heat treatment
- nonthermal effect
- food sterilization
- enzyme inactivation
- quality factor
- physicochemical properties
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