Green Food Processing Techniques - Chapter 1: Green food processing: concepts, strategies, and tools

Elsevier, Green Food Processing Techniques: Preservation, Transformation and Extraction, 2019, Pages 1-21
Francisco J. Barba, Elena Roselló-Soto, Krystian Marszałek, Danijela Bursać Kovačević, Anet Režek Jambrak, Jose M. Lorenzo, Farid Chemat, and Predrag Putnik

One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, high hydrostatic pressure, high-intensity ultrasound, etc. Even though such technologies have obstacles to wide industrial implementation, they can be applied in unit operations such as processing, pasteurization, and extraction. In addition, those technologies combined with exploitation of the economic and sustainable raw materials, such as industrial wastes from food production, are foundation for green and eco-friendly food production and processing. This chapter gives an overview of green food processing concepts, strategies, and tools.