Affiliation:
1. Department of Food Science and Technology National University of Singapore Singapore Singapore
2. Department of Chemical Engineering Massachusetts Institute of Technology Cambridge Massachusetts USA
3. David H. Koch Institute for Integrative Cancer Research Massachusetts Institute of Technology Cambridge Massachusetts USA
4. National University of Singapore (Suzhou) Research Institute Suzhou Jiangsu China
Abstract
AbstractWith growing health awareness among consumers, the food industry faces the challenge of developing processing methods that ensure not only safety but also preservation of essential nutrients and attractive appearances. Due to intense competition in response to the rising market demand, innovative food processing technologies have been developed, particularly for horticultural food products. In this review, we present an overview of four recently established processing technologies, including high‐pressure processing (HPP), pulsed electric fields (PEF), ultrasound‐assisted extraction, and ohmic heating. The pros and cons of each method are discussed in the context of detailed examples, connecting their design principles to real‐life applications. Collectively, these novel food processing technologies highlight the potential of improving food quality, reliability, and functionality in an era of the modern food industry.