Critical reviews in food science and nutrition · 2021
Guidelines on reporting treatment conditions for emerging technologies in food processing.
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Gómez-López Vicente M, Pataro Gianpiero, Tiwari Brijesh, Gozzi Mario, Meireles María Ángela A, Wang Shaojin, Guamis Buenaventura, Pan Zhongli, Ramaswamy Hosahalli, Sastry Sudhir, Kuntz Florent, Cullen Patrick J, Vidyarthi Sriram K, Ling Bo, Quevedo Joan Miquel, Strasser Alain, Vignali Giuseppe, Veggi Priscilla C, Gervilla Ramon, Kotilainen Heidi Maria, Pelacci Massimiliano, Viganó Juliane, Morata Antonio
Аннотация
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.