Non-thermal Processing

Question 1

Non-thermal processing

Answer 1

• technologies that are used to preserve food without using heat.
• used to preserve food that is heat sensitive, such as poultry and dairy products
• also be used to preserve food that has a high nutritional value, as heat can often destroy nutrients

Question 2

Types of non-thermal food processing technologies

Answer 2

1) High pressure processing (HPP)
2) Pulsed electric field (PEF)
3) Irradiation
4) Ultrasound

Question 3

High pressure processing (HPP):

Answer 3

Uses high pressure to kill bacteria and other microorganisms.

Question 4

Pulsed electric field (PEF)

Answer 4

Uses short pulses of electricity to kill bacteria and other microorganisms.

Question 5

Irradiation

Answer 5

Irradiation uses high-energy radiation to kill bacteria and other microorganisms. Example gamma rays, X-rays, or electron beams to treat food for various purposes

Question 6

Ultrasound

Answer 6

Use of high-frequency sound waves to improve the
quality, safety, and shelf life of food.

It can increase the rate of mass transfer, kill microorganisms and can break down food particles into smaller pieces.

Question 7

Applications Ultrasound in Animal-Based
Products (Meat)

Answer 7

Ultrasound is used for tenderizing tough cuts,
enhancing marination, and reducing microbial
contamination on the surface.

Question 8

Applications Ultrasound in Animal-Based
Products (Poultry)

Answer 8

It improves the uptake of marinades and brines, enhancing flavor and juiciness while also
inactivating surface pathogens

Question 9

Applications Ultrasound in Animal-Based
Products (Seafood)

Answer 9

Ultrasound aids in deshelling shellfish, enhancing the texture of fish fillets, and reducing microbial loads.

Question 10

Applications Ultrasound in Animal-Based
Products (Dairy)

Answer 10

Ultrasound is used to homogenize milk,
improve the texture of yogurt, and enhance the ripening of cheese

Question 11

Benefits of Non-Thermal Food Processing

Answer 11

•Improved food quality: Non-thermal processing methods can help to preserve the flavor, color, texture, and nutritional value of food.

•Extended Shelf Life: Non-thermal methods inhibit microbial growth, reducing spoilage and extending the shelf life of food products.

•Lower energy consumption: Non-thermal processing methods typically use less energy than traditional thermal processing methods, which can help to reduce environmental impact.

•Improved food safety: Non-thermal processing methods can help to kill harmful microorganisms, which can help to improve food safety.

Question 12

Limitations of Non-Thermal Food Processing

Answer 12

•Higher equipment costs: Non-thermal processing equipment can be more expensive than thermal processing equipment. This can be a
barrier to entry for small food businesses.

•Consumer acceptance: Some consumers may be reluctant to try food that has been processed using non-thermal methods. This is because they may be unfamiliar with these methods and may not
trust them to be safe.

•Process Optimization Challenges: Each food product may require unique parameters for optimal non-thermal processing, necessitating extensive research and development.

•Potential Impact on Texture: Some non-thermal methods may alter the texture of certain foods, potentially leading to changes in mouthfeel or texture perception.