Non-Thermal Processing is another name for Cold sterilization technology for food and beverage processing, which is mostly utilized for food sterilization. Modern cold sterilization techniques are already being used in industrial settings for processes like pulsed electric field (PEF) and ultra-high pressure (HPP). Food goods that are not heated during processing, such juices, jams, milk, egg products, and meat products, are widely available in the market.
Though heat treatment may also damage nutrients that are sensitive to heat and alter the color and flavor of beverages, traditional heat sterilization technique can guarantee the safety of beverages in terms of germs. Even though cold sterilization technology was slow to develop, it is advanced quickly as a result of customers' growing aversion to original flavor in food and growing amounts of attention. In addition to guaranteeing the safety of beverages against pathogens, non-thermal processing technology for the food and beverage sector also preserves the nutrients, color, and freshness of the juice.
The development of non-thermal processing technology is anticipated to make it one of the most promising areas of fruit juice processing, revolutionizing the way that premium fruit juice is produced. However, these methods also have drawbacks, such as the inability to totally stop and destroy the fruit juice's enzymes. The synergy between non-thermal processing and moderate temperature processing is now the main emphasis of non-thermal processing.
The industry is seeing a rise in the use of non-thermal processes as a means of satisfying customer desires for less processed, healthier alternatives for food and beverages, all the while maintaining quality and safety. Non-thermal processing techniques will probably become more important in satisfying these changing customer demands as the food sector innovates.
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