Emerging Technologies in Food Innovation

What is plasma?

Plasma is an ionized gas, often called the fourth state of matter, consisting of ions and electrons.

How is cold plasma used in food processing?

For microbial inactivation and surface sterilization without significant heat damage.

What is Dense Phase Carbon Dioxide (DPCD) technology?

A non-thermal process using pressurized CO₂ to inactivate microorganisms and enzymes in liquid foods.

What are the limitations of DPCD?

Difficulties with solid foods due to slow diffusion, texture changes, and limited solubility of CO₂.

What is ohmic heating?

Heating food by passing an alternating electrical current through it, utilizing its electrical resistance.

Advantages of ohmic heating?

Rapid, uniform heating; better quality; energy efficiency; reduced fouling.

Limitations of ohmic heating?

Not suitable for non-ionic foods (e.g., fats, oils); high installation cost; risk of runaway heating.

What is High Pressure Processing (HPP)?

Non-thermal pasteurization using pressures of 300–600 MPa for under 10 minutes.

What does HPP affect?

Inactivates vegetative microorganisms; preserves sensory and nutritional quality.

Why are spores a challenge in HPP?

They are highly resistant to pressure, so products often require refrigeration or additional hurdles.

How does microwave heating work?

Converts electromagnetic energy into heat via dipolar rotation of water molecules and ionic migration.

Advantages and limitations?

Fast, volumetric heating; but uneven temperature distribution and safety validation challenges.

What is PEF technology?

Applies short pulses of high voltage (20–80 kV/cm) to foods, mainly liquids, for microbial inactivation.

Why is PEF considered non-thermal?

Minimal temperature rise compared to thermal methods.

Which foods are suitable for PEF?

Liquid, homogeneous foods with low electrical conductivity.

What is food irradiation?

Exposure of food to ionizing radiation (gamma rays, X-rays, electron beams) to kill microbes and extend shelf life.

Does irradiated food become radioactive?

No, it only absorbs energy temporarily.

What are common applications?

Herbs, spices, meat sterilization, and NASA space food.

What is pulsed light technology?

Non-thermal disinfection using intense flashes of broad-spectrum light (UV to infrared).

Applications of PL?

Surface sterilization, transparent liquids, packaging, low-moisture foods.

How is UV light used in food processing?

For pasteurization of liquids, vitamin D synthesis in milk and mushrooms, and allergen reduction.