ADVANCED TECHNOLOGIES FOR FOOD PROCESSING

Séminaire en anglais

Among many investigated new technologies, pulsed electric fields (PEF), high hydrostatic pressure (HHP), and ohmic heating (OH), are probably the most advanced and widely applied ones at the moment.
Electroporation effect of PEF is successfully utilized on industrial scale for permeabilization and softening of plant tissue, for facilitating further processing.
HHP offers great potential not only for gentle preservation of different products, but also for structure modification and functionality of ingredients, in particular protein rich matrices. This allows for reduced use of additives or even their complete removal, enabling more functional products with ‘cleaner label’.
Rapid and homogeneous distribution of heat, as a result of the passage of alternating electrical current through a product acting as a resistor (known as Ohmic heating), allows for applications such as cooking, baking, thawing, and preservation.
Extrusion process, traditionally used for production of pasta and cereals, is on the rise for production of different new products; in particular for structuring alternative proteins in an attractive meat-like products.