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Nutritional improvement of plant foods by non-thermal processing*

Published online by Cambridge University Press:  27 March 2009

D. Knorr ,
B. I. O. Ade-Omowaye  and
V. Heinz
D. Knorr*
Affiliation:
Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Strasse 22, D-14195 Berlin, Germany
B. I. O. Ade-Omowaye
Affiliation:
Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Strasse 22, D-14195 Berlin, Germany
V. Heinz
Affiliation:
Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Strasse 22, D-14195 Berlin, Germany
*
†Professor D. Knorr, fax +49 30 8327663, email foodtech@mailszrz.zrz.tu-berlin.de
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Abstract

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As a result of the increasing consumer demand for minimally-processed fresh-like food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processes for food processing and preservation. Key advanced technologies such as high-pressure processing, pulsed electric fields, dense gases and ultrasound are being applied to develop gentle but targeted processes to further improve the quality and safety of processed foods. These technologies also offer the potential for improving existing processes as well as for developing new process options. Furthermore, by adding new process dimensions (such as hydrostatic pressure, electric fields, ultrasonics, supercritical CO2) to the conventional process variables of temperature and time, they facilitate enlargement of the availability of unit operations. These operations might be applied effectively in unique combination processes, or as subsequent processing tools in more-targeted and subsequently less-intensive processes for food preservation and modification than the currently-applied processes.

Type
Royal College of Physicians, London, UK, 21 February 2001
Information
Proceedings of the Nutrition Society , Volume 61 , Issue 2 , May 2002 , pp. 311 - 318
Copyright
Copyright © The Nutrition Society 2002

Footnotes

‡

On a German Academic Exchange Service (DAAD) fellowship from: Department of Food Science and Engineering. Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

*

The other papers presented at this meeting were published in Proceedings of the Nutrition Society (2001), 60, 463–496.

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