Effect of Thermal Treatments on the Properties of Natural Food Additives.

A. G. PONCE; M.C. PELLEGRINI; GOÑI G;

Natural Additives in Foods

Springer

Año: 2023; p. 251 - 267

Thermal treatment uses the application of heat to preserve food by destroying pathogenic and spoilage microorganisms, and denaturing the toxins and enzymes present in food. It is one of the oldest methods for food preservation. Blanching is relatively milder heat treatment used alone with other treatments for preservation. It removes air from the cells, inactivates enzymes and sometime improves the quality of the product. Pasteurization is given to food product to destroy the microorganisms of public health concern. It is given in various time-temperature composition depending on the food product and microbial load. Sterilization is a high heat treatment practiced mainly in canned food for long time preservation. No additional treatment is required for this type of processing. But sometimes it lowers the food quality. Hot filling uses the heat of heated food product to sterilize the unsterilized food container and controlled or modified atmosphere is provided to preserve the food. Using numerous heating systems, this thermal treatments are practiced. Heating methods are selected based on some criteria too. All this preservation techniques can be performed in industry as well as household level. Researchers are working hard and soul to develop new heating technologies using this fundamental principles in order to preserving food more easily