Image source: https://images.app.goo.gl/3g9goztocWqzMf8R8
Advanced thermal food processing techniques cover a wide range of cutting-edge ways for preserving and preparing food using heat. These methods seek to maintain the sensory qualities of processed foods while enhancing their quality, safety, and nutritional value. Here are a few examples of innovative thermal food processing methods:
High-Pressure Processing (HPP):
HPP includes applying a lot of hydrostatic pressure to packaged food goods. This method successfully eliminates hazardous germs, viruses, and molds while retaining the food's nutritional value and sensory qualities. High hydrostatic pressure, usually between 6000 and 9000 atmospheres, is applied to packed food products during HPP. Juices, meats, seafood, and ready-to-eat meals all frequently include HPP.
Image source: https://images.app.goo.gl/kMBXgWvfYHXfprXb9
Continuous Thermal Processing:
Food is continuously pumped through a succession of heat exchangers or other thermal devices during continuous thermal processing procedures including continuous pasteurization and continuous sterilizing. This permits quick processing while preserving the quality and security of the final output. Beverages, dairy goods, and sauces are all produced using continuous thermal processing.
Ohmic heating:
Using an alternating electrical current to heat a food product is known as ohmic heating, sometimes referred to as Joule heating or electrical resistance heating. The food's electrical resistance produces heat, quickly and evenly heating the product. Ohmic heating is especially helpful for items that can be pumped, like liquids like soups, sauces, and drinks.
Image source: https://images.app.goo.gl/jsHTPEMZ3NmxpSmK9
Induction heating:
Food is heated directly in a conductive container using high-frequency electromagnetic fields in induction heating. Rapid and effective heating is achieved by introducing electrical currents into the food product. Soups, sauces, and other liquid food products are often produced using induction heating.
Microwave Assisted Thermal Sterilization (MATS):
MATS is a technique that combines conventional thermal processing with microwave heating. It enables quick and even heating of packed goods, cutting processing time while maintaining the items' organoleptic qualities. Low-acid foods including vegetables, sauces, and prepared meals are appropriate for MATS.
Images source: https://images.app.goo.gl/fYHN94CuPXAsHavj7
Infrared Heating:
Using infrared radiation, infrared heating transfers heat directly to food product surfaces. It permits effective and quick heating without a heat transfer medium. Baking and roasting meats, poultry, vegetables, and bakery goods frequently use infrared heating.
Radio Frequency Heating (RFH):
To heat food products, radio frequency electromagnetic radiation is used. Due to the fact that water and fat molecules preferentially absorb radio frequency energy, this approach is particularly useful for foods that are high in moisture and fat. RFH is employed in the processing of bakery goods as well as meat, poultry, and shellfish.
Image source: https://images.app.goo.gl/A9rZFc21wNsZB8FQ7
These advanced thermal food processing systems have a number of advantages over conventional ones. Overall, the goal to improve food safety, increase shelf life, retain nutritional quality, enhance sensory qualities, achieve energy efficiency, and satisfy changing customer demands is what motivates the development of sophisticated thermal food processing processes. These methods help the food processing sector advance while providing a number of advantages to both food producers and consumers.
Comments