Advances in mass transfer and fluid flows in non-thermal food processing industry – a review

Abstract All around the world, food processing techniques make use of various kinds of treatments to improve the shelf-life of foods. The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualities of foods. However, consumers are now demanding...

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Bibliographic Details

Published in:	Food Production, Processing and Nutrition
Main Authors:	Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke, Christian K. Anumudu
Format:	Article
Language:	English
Published:	BMC 2023-07-01
Subjects:	Non-thermal food processing Mass transfer Food preservation Fluid flow Pulsed electric field (PEF) Ultrasonication
Online Access:	https://doi.org/10.1186/s43014-023-00162-z