Volume 6, Issue 4, July 2014, Pages 941–958
Ravi Shankar1, U. Kaushik2, and Shayeeb A Bhat3
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
2 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
3 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 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.
This papers details the different non-thermal technology and processing impact on food. The different technology included are ultraviolet light, ionizing radiation, pulse electric field, natural antimicrobials, hurdle technology, high pressure processing, carbon dioxide treatment, plasmas technology and pulse X-rays.
Author Keywords: Ultraviolet light, Pulse Electric Field, Hurdle technology, High Pressure Processing, Plasmas Technology and Pulse X-rays.
Ravi Shankar1, U. Kaushik2, and Shayeeb A Bhat3
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
2 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
3 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 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
This papers details the different non-thermal technology and processing impact on food. The different technology included are ultraviolet light, ionizing radiation, pulse electric field, natural antimicrobials, hurdle technology, high pressure processing, carbon dioxide treatment, plasmas technology and pulse X-rays.
Author Keywords: Ultraviolet light, Pulse Electric Field, Hurdle technology, High Pressure Processing, Plasmas Technology and Pulse X-rays.
How to Cite this Article
Ravi Shankar, U. Kaushik, and Shayeeb A Bhat, “The Emerging Technology in The Sector of Food Technology- The Non-Thermal Technology,” International Journal of Innovation and Applied Studies, vol. 6, no. 4, pp. 941–958, July 2014.
