Thermal and non-thermal food processing techniques are essential for ensuring food safety, extending shelf life, and maintaining nutritional and sensory quality. Thermal methods, such as pasteurization and sterilization, use heat to inactivate pathogens and spoilage microorganisms, offering reliable and established preservation solutions. Non-thermal techniques, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultraviolet (UV) treatment, provide effective microbial control while preserving heat-sensitive nutrients, flavors, and textures. These innovative approaches enable the production of minimally processed, functional, and clean-label foods that meet modern consumer demands. By integrating thermal and non-thermal technologies, the food industry can optimize processing efficiency, enhance product quality, and deliver safe, nutritious, and sustainable foods to global markets.
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