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Emerging Technologies for Targeted Food Processing

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Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

Abstract

High hydrostatic pressure, pulsed electric fields, ultrasound, and cold plasma are emerging technologies that have already found application in the food industry. This summary aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed focusing on process-structure-function relationships as well as recent advances in process development.

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Acknowledgments

This work was supported by the German Federal Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), Project AiF 15610 N; by Bundesanstalt für Landwirtschaft und Ernährung (BLE), Project FriPlas, and Verbundprojekt Hochdrucktechnologie; by the German Federal Ministry of Education and Research, Project BioMed; by the Commission of the European Communities, Framework 6, Priority 5 “Food Quality and Safety,” Integrated Project NovelQ FP6-CT-2006-015710, and Framework 7 Project Ultraveg.

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  1. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195, Berlin, Germany

    D. Knorr, H. Jaeger, K. Reineke & K. Schoessler

  2. Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering Potsdam, Max-Eyth-Allee 100, 14469, Potsdam, Germany

    A. Froehling & O. Schlueter

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Correspondence to D. Knorr .

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  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., Schoessler, K. (2013). Emerging Technologies for Targeted Food Processing. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_17

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