EMERGING TECHNOLOGIES FOR FOOD PROCESS

  • Rittichai Assawarachan Meajo University
Keywords: เทคโนโลยีสมัยใหม่ของการแปรรูปด้วยความร้อน, การเกิดความร้อนแบบไดอิเล็กตริก, การเกิดความร้อนแบบโอห์มมิค, พัลส์สนามไฟฟ้า, การใช้ความดันสูง

Abstract

Emerging technologies for food processing is consisted of the improvement of thermal and non-thermal processing. Novel thermal technology using the ohmic heating (OH) and the dielectric heating, such as microwave (MW) and radio frequency heating (RF). These heating systems have been applied to increase the efficiency of the conventional thermal processing at a high temperature for a short time (HTST) and the drying processing. In contrast, non-thermal processing using pulsed electric field (PEF) and high pressure processing (HPP) is the innovation for low temperature applications in food which keeps the sensorial and nutritional properties of the food close to fresh products and maintains its original freshness throughout the shelf-life because of the absence of heat treatment. The purpose of this article was to systematically review the related literatures in accordance with the recent researches as a guideline for research and development of emerging technologies for food processing.

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Author Biography

Rittichai Assawarachan, Meajo University
Thailand citation index centre
Published
2017-02-03
How to Cite
Assawarachan, R. (2017). EMERGING TECHNOLOGIES FOR FOOD PROCESS. Life Sciences and Environment Journal, 18(1), 10-18. Retrieved from https://ph01.tci-thaijo.org/index.php/psru/article/view/57845
Section
บทความวิชาการ