Alternative decontamination technologies

Description

Conventional thermal processing is common and key step in dairy processing to extend shelf life by reducing or eliminating microorganisms. In recent years, due to the need for improved quality (e.g. minimize nutritional loss), better energy efficiency, green technology and sustainability, the use of emerging technologies such as ohmic heating (OH), High Pressure Pasteurization (HPP), Ultra Sound (US), Ultra Violet (UV), Pulsed Electric Field (PEF), etc have become attractive to the food industry.

Ohmic heating is a technology, with high potential. It allows uniform and rapid heating and consequently inactivation of bacteria. At the same time, it leads to retention of some of the highest-level nutritional compounds. On top of that it is a more energy efficient and sustainable process; however, its potential is not fully utilized yet. This presentation will focus on recent development in our understanding of ohmic heating as alternative for pasteurization or heat treatment and additionally outline other alternative technologies such as HPP and US.

Period	15 Apr 2021
Event title	Fremtidens teknologier i skummesalen
Event type	Seminar
Location	Online event, DenmarkShow on map