Ensuring food safety and maintaining desirable qualities in foods has pushed the industry to use both traditional and emerging processing methods. Conventional thermal techniques—think pasteurization and sterilization—rely on heat to eliminate harmful microbes and extend shelf life. They’re time-tested and effective, though sometimes they can compromise sensitive flavors and nutrients.That’s where non-thermal approaches step in. High-pressure processing (HPP), pulsed electric fields, cold plasma, and ultraviolet (UV) treatments offer alternative ways to control microbial activity without subjecting foods to harsh temperatures. These methods help preserve not just the safety, but also the nutritional value, texture, and overall sensory appeal of products.By strategically combining thermal and non-thermal technologies, the food industry can strike a balance: boosting efficiency and product quality while meeting consumer demand for minimally processed, clean-label foods. This integration supports the delivery of safe, nutritious, and longer-lasting products to markets worldwide—a significant step forward for modern food systems.
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