Technologies
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…
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…