Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Abstract : 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 non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) 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 non-thermal 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.
Liste complète des métadonnées

Littérature citée [148 références]  Voir  Masquer  Télécharger

https://hal.umontpellier.fr/hal-02048347
Contributeur : Dominique Chevalier-Lucia <>
Soumis le : mardi 26 mai 2020 - 04:01:12
Dernière modification le : vendredi 23 octobre 2020 - 16:51:15

Fichier

Picart-Palmade-FiN-2019-CC-BY_...
Fichiers éditeurs autorisés sur une archive ouverte

Licence


Distributed under a Creative Commons Paternité 4.0 International License

Identifiants

Citation

Laetitia Picart-Palmade, Charles Cunault, Dominique Chevalier-Lucia, Marie-Pierre Belleville, Sylvie Marchesseau. Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Frontiers in nutrition, Frontiers media, 2019, 5, ⟨10.3389/fnut.2018.00130⟩. ⟨hal-02048347⟩

Partager

Métriques

Consultations de la notice

518

Téléchargements de fichiers

115