Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun Hyoung Kim, Jiyong Park

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)

Abstract

Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO2 photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.

Original languageEnglish
Title of host publicationFood Processing for Increased Quality and Consumption
PublisherElsevier
Pages179-217
Number of pages39
ISBN (Electronic)9780128114476
ISBN (Print)9780128114995
DOIs
Publication statusPublished - 2018 Mar 20

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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    Shahbaz, H. M., Kim, J. U., Kim, S. H., & Park, J. (2018). Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products. In Food Processing for Increased Quality and Consumption (pp. 179-217). Elsevier. https://doi.org/10.1016/B978-0-12-811447-6.00007-2