Potentialities and limits of some nonthermal technologies to improve sustainability of food processing
- 1Université de Montpellier, France
- 2IATE, University of Montpellier, CIRAD,INRA, Montpellier SupAgro, Université de Montpellier, France
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative nonthermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, pulsed electric fields have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these nonthermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.
Keywords: Nonthermal technologies, sustainability, food processing, high pressure, Membrane processes
Received: 26 Jun 2018;
Accepted: 06 Dec 2018.
Edited by:Kathleen L. Hefferon, Cornell University, United States
Reviewed by:Zheng Feei Ma, University of Liverpool, United Kingdom
Somnath Mandal, Uttar Banga Krishi Viswavidyalaya, India
Copyright: © 2018 PALMADE, Cunault, Chevalier-Lucia, Belleville and Marchesseau. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Dr. Laetitia PALMADE, Université de Montpellier, Montpellier, France, firstname.lastname@example.org