Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 57

Progressive innovative thermal technologies have paced their way to stand and proved their potential as a powerful method to reduce the microbial load in food products while maintaining the balance between nutrition content, safety, and quality attributes of the product, also improving the shelf life of the food with minimum still limiting the high investment in the processing line. Besides, these technologies confirm the decontamination technique at the higher end. All the technologies mentioned have their potential stand in the food industries; they perform robustly, replacing the traditional heating process by applying different hurdle technology. Some other techniques utilized in the food industrial sectors are cold plasma, pulse light, and ultrasound technology, which are also extensively studied for the inactivation of several microorganisms like Salmonella typhimurium, Bacillus cereus and, E. coli plus the yeast. Additionally, a promising outcome was seen: integrating the hurdle effects of these innovative methods with different parameters proves to be beneficial for a variety of food products and also for powder products. However, studies are still going on and some notable changes need to be done on the food sector to scale up the process more quantitatively. The spore should not repair itself during the storage of the food product, plus the main highlight which is expected is the system to be environmentally friendly which will automatically help in the success of the industrial plant.