Innovative Approaches in Food Processing: From Theory to Practice

Abstract

An investigation of the most recent developments in food processing technology and the practical uses of such technologies in the food business is presented in this study. This article discusses the breakthroughs that have been made in non-thermal processing methods, including as high-pressure processing (HPP), pulsed electric fields (PEF), and microwave-assisted processing. These techniques provide considerable advantages in terms of the quality of the food, the preservation of the nutrients, and the efficiency with which they use energy. In addition to this, the study delves into the difficulties that arise when attempting to transition these technologies from the laboratory to commercial production, as well as the regulatory concerns that are involved with their implementation.