Pressure-Assisted Thermal Sterilisation (PATS)
Pressure-Assisted Thermal Sterilisation (PATS) Pressure-assisted thermal sterilisation (PATS) — ook wel pressure-assisted thermal processing (PATP), high-pressure thermal processing (HPTP) of high-pressure thermal sterilisation (HPTS) genoemd — is een voedseltechnologie waarbij hoge hydrostatische…
High Moisture Extrusion (HME)
High Moisture Extrusion (HME) High moisture extrusion (HME) — also termed high moisture extrusion cooking (HMEC) — is a continuous thermomechanical food processing technology that converts plant-based protein materials into fibrous, anisotropic…
Food Preservation
Food Preservation Food preservation encompasses the methods, processes, and technologies used to prevent or slow the deterioration of food — whether caused by microbial growth, enzymatic activity, oxidation, moisture loss, or physical…
High Moisture Extrusion (HME)
High Moisture Extrusion (HME) High moisture extrusion (HME) — also termed high moisture extrusion cooking (HMEC) — is a continuous thermomechanical food processing technology that converts plant-based protein materials into fibrous, anisotropic…
Pressure-Assisted Thermal Sterilisation (PATS)
Pressure-Assisted Thermal Sterilisation (PATS) Pressure-assisted thermal sterilisation (PATS) — also known as pressure-assisted thermal processing (PATP), high-pressure thermal processing (HPTP), or high-pressure thermal sterilisation (HPTS) — is a food preservation technology that…
Radio Frequency Heating in Food Processing (RF)
Radio Frequency Heating in Food Processing (RF) Radio frequency (RF) heating is a form of dielectric heating in which food is exposed to an oscillating electromagnetic field at frequencies between 1 and…
Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging (MAP) Modified atmosphere packaging (MAP) is a food preservation technique in which the gaseous environment surrounding a food product inside a sealed package is altered from the composition of…
Pulsed Electric Field Processing (PEF)
Pulsed Electric Field Processing (PEF) Pulsed electric field processing (PEF) is a non-thermal food preservation method in which liquid or pumpable food is exposed to brief, intense bursts of electrical energy between…
Pascalization (High Pressure Processing)
Pascalization (High Pressure Processing) Pascalization — also called high pressure processing (HPP), high hydrostatic pressure processing (HHP), or bridgmanization — is a non-thermal food preservation method in which packaged food products are…
Food Preservation
Food Preservation Food preservation encompasses the methods, processes, and technologies used to prevent or slow the deterioration of food — whether caused by microbial growth, enzymatic activity, oxidation, moisture loss, or physical…