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2024-07-26
GHG Emission Reduction
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review

November 1, 2023 | Trends in Food Science & Technology | Source | 

Introduction: Researchers from National Chung Hsing University and National Kaohsiung University of Science and Technology in Taiwan conduct a literature review on nonthermal food processing technologies like high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), and low-energy electron beams (LEEB), examining the effects on extending shelf life, reducing energy use, and maintaining food quality.

Figure | Schematic diagram of non-thermal emerging technology related to carbon footprint.

Viewed Articles
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
November 1, 2023 | Trends in Food Science & Technology | Source | Introduction: Researchers from National Chung Hsing University and National Kaohsiung University of Science and Technology in Taiwan c
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GHG Emission Reduction
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GHG Emission Reduction
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GHG Emission Reduction
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