1、 Technology guide and overview General CONTENTS 3 Introduction 5 Traditional preservation technologies 6 An overview of non-traditional preservation technologies 8 Ohmic 11 Microwave 15 Radio frequency heating 18 High-Pressure Processing 23 Ultra High-Pressure Homogenization 28 Ultraviolet light 33

2、Irradiation 38 Microfiltration 44 Ultrasound 49 Hydrodynamic cavitation 52 Pulsed electric field 58 Ozone 61 Supercritical carbon dioxide 66 Cold plasma 69 Moving forward together 71 References 3 General INTRODUCTION Who is this technology guide for?This technology guide is for anyone looking for a

3、consolidated overview of different preservation technologies with possible benefits and limitations,based mainly on public information such as scientific articles and conference presentations,but in many cases supplemented by our own trials and technical studies.Why should we study a wide range of p

4、reservation technologies?Heat treatment has been used for 100 years on an industrial scale to preserve food for human consumption,extending shelf life and securing food safety.These traditional or conventional heat treatments include autoclaves,as well as continuous indirect heat treatment with hot

5、water and direct heat treatment with steam injection and infusion technology.Non-traditional preservation technologies use many different methods:electric heating,pressure treatments,microwaves,radiation,ultrasound,filtration,gaseous treatments and more.Some of them are thermal processes,and some ar

6、e non-thermal in nature.A few of these methods have reached commercial status in parts of our industry,but many remain experimental,or are confined for a variety of reasons to only limited types of foods.Different methods are suitable for products with different characteristics,such as particulate p