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…
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…
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…
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…