NFSC 112 Lecture Notes - Lecture 18: Nonthermal Plasma, Freeze-Drying, Nutraceutical

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Meet the needs of a speci c section of population (allergic to food proteins) Thermal processing: thermal processing, aseptic packaging, baking, frying, ohmic heating, microwave, radio frequency, infrared, drying, extrusion, chilling, freezing, freeze drying. Non-thermal processing: high hydrostatic pressure (hhp, pulsed electric field (pef, ultrasound, pulsed light (pl, irradiation, electron beam, oscillating magnetic fiel (omf, ozone, gas, cold plasma. Loss of: original avor, taste, appearance, nutritional quality, nutraceutical value. Purposes: preservation, safety, retain color, avor; improve texture. Important related factors: stays invisible to all senses as compared to conventional product, sound nutritional content, cost. High pressure processing (hpp), or high hydrostatic pressure (hhp), or ultra high pressure processing (uhp), subjects liquid or solid foods, with or without packaging, to pressures between 40 and 1000 mpa (1 - 20 min). Compression in water; physical batch process (can be semi-continuous for uid products); employs 250-800 mpa.

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