Volume 16, Issue 1, June 2015, Pages 179–194
Hudaa Neetoo1
1 Department of Agriculture and Food Sciences, University of Mauritius, Réduit, Moka, 80837, Mauritius
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The increased demand by consumers for fresh-like, safe, nutritious, convenient and flavorful packaged foods have paved the way for the continuous emergence of novel food processing technologies. A number of innovative thermal methods including sous-vide, microwave, radiofrequency and infrared heating and non-thermal methods including high hydrostatic pressure, irradiation and pulsed light technology for processing of packaged foods, have become the subject of active research and development. This article reviews some state-of-the-art approaches used for decontamination of packaged foods with discussion relating to the mechanisms of microbial control, applications to food and limitations associated with their implementation for pre-packaged foods.
Author Keywords: pre-packaged foods, thermal processing, non-thermal processing, packaging, microorganisms.
Hudaa Neetoo1
1 Department of Agriculture and Food Sciences, University of Mauritius, Réduit, Moka, 80837, Mauritius
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The increased demand by consumers for fresh-like, safe, nutritious, convenient and flavorful packaged foods have paved the way for the continuous emergence of novel food processing technologies. A number of innovative thermal methods including sous-vide, microwave, radiofrequency and infrared heating and non-thermal methods including high hydrostatic pressure, irradiation and pulsed light technology for processing of packaged foods, have become the subject of active research and development. This article reviews some state-of-the-art approaches used for decontamination of packaged foods with discussion relating to the mechanisms of microbial control, applications to food and limitations associated with their implementation for pre-packaged foods.
Author Keywords: pre-packaged foods, thermal processing, non-thermal processing, packaging, microorganisms.
How to Cite this Article
Hudaa Neetoo, “Innovative processing for pre-packaged foods,” International Journal of Innovation and Scientific Research, vol. 16, no. 1, pp. 179–194, June 2015.
