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.
