Effect of Non-thermal Food Technologies on Reducing Food Loss and Waste
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Science+Business Media
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Food loss and waste have gained attention as critical concerns because of their effects on economic, social, and environmental factors. Applying an appropriate production process is essential for extending shelf life and reducing food loss. Traditional food technologies can guarantee the microbiological safety or stability of their products but can destroy some of the food ingredients which are related to the quality of the food. Today’s consumer demand for safe and nutritional food has directed the attention of food professionals toward the development of green, safe, and environmentally friendly, non-thermal technologies. The use of non-thermal processing technologies, such as Pulsed Electric Fields (PEF), ultrasound, cold plasma, irradiation, high-pressure processing (HPP), Pulsed UV Light, and Oscillating Magnetic Fields, has been extensively studied in the food sector in the last few decades. Using these technologies, the product yield can be increased, and it is possible to evaluate the products that can be spoiled by heat treatment. Food loss can be reduced by prolonging the storage period of products. This chapter provides an overview of the principles, advantages, and disadvantages of non-thermal food technologies, and focuses on their potential to reduce food loss and waste. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Açıklama
Anahtar Kelimeler
Food loss, Food waste, HPP, Non-thermal technologies, PEF
Kaynak
WoS Q Değeri
Scopus Q Değeri
N/A
