Uses of Non-Thermal Treatment Technologies in Liquid Foodstuff

Abstract

Heat treatments are the most basic methods used to provide microbiological and enzymatic inactivation of food. However, the applied high temperature affects important parameters such as color, nutritional value, taste, and sensory characteristics of foods in the negative direction. Therefore, in recent years, producers and consumers have sought to obtain healthy food with little deviation in quality parameters, and new techniques of non-thermal emerged from this point. In this chapter, non-thermal food such as accented electric fields, ultrasonic waves, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, pulsed light, ultrasound, magnetic field heating, and information on conservation methods are given.