EMERGING TECHNOLOGIES AND TRENDS IN POSTHARVEST PRODUCTS PRESERVATION AND PROCESSING: A REVIEW

Abstract

The development of techniques such as instant controlled pressure drop, nanotechnology, pulsed electric field and ultrasound treatment have spanned over many years and culminate today as an effervescent research topic in the food processing field. Mainly striving to improve the efficiency of our current processes and to steer food processing towards a greener, more sustainable state, most of these innovative methods compile promising results when combined with conventional techniques. In the face of undeniable environmental challenges and growing demand from consumers, sustainability and economic values should come hand in hand to consider a responsible future for the food industry. Thus, applications of the presented technologies each have demonstrated lower energy and water consumption, lower processing times and improved end-product quality.