Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk a...
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oai:doaj.org-article:6830e47498024fdbbd585113da5d06dd2021-11-25T18:43:24ZRole of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing10.3390/photonics81104982304-6732https://doaj.org/article/6830e47498024fdbbd585113da5d06dd2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-6732/8/11/498https://doaj.org/toc/2304-6732Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.Muhmmad Farhan Jahangir ChughtaiMuhammad Adil FarooqSyeda Aiman AshfaqSonia KhanAdnan KhaliqSergey AntipovMaksim RebezovMars KhayrullinAlla VorobevaElena NelyubinaMuthu ThiruvengadamMohammad Ali ShariatiMDPI AGarticlenonthermal processinghigh-pressure processing (HPP)pulsed electric field (PEF)ultrasound (US)ultraviolet (UV)cold plasma treatmentApplied optics. PhotonicsTA1501-1820ENPhotonics, Vol 8, Iss 498, p 498 (2021) |
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DOAJ |
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nonthermal processing high-pressure processing (HPP) pulsed electric field (PEF) ultrasound (US) ultraviolet (UV) cold plasma treatment Applied optics. Photonics TA1501-1820 |
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nonthermal processing high-pressure processing (HPP) pulsed electric field (PEF) ultrasound (US) ultraviolet (UV) cold plasma treatment Applied optics. Photonics TA1501-1820 Muhmmad Farhan Jahangir Chughtai Muhammad Adil Farooq Syeda Aiman Ashfaq Sonia Khan Adnan Khaliq Sergey Antipov Maksim Rebezov Mars Khayrullin Alla Vorobeva Elena Nelyubina Muthu Thiruvengadam Mohammad Ali Shariati Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
description |
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation. |
format |
article |
author |
Muhmmad Farhan Jahangir Chughtai Muhammad Adil Farooq Syeda Aiman Ashfaq Sonia Khan Adnan Khaliq Sergey Antipov Maksim Rebezov Mars Khayrullin Alla Vorobeva Elena Nelyubina Muthu Thiruvengadam Mohammad Ali Shariati |
author_facet |
Muhmmad Farhan Jahangir Chughtai Muhammad Adil Farooq Syeda Aiman Ashfaq Sonia Khan Adnan Khaliq Sergey Antipov Maksim Rebezov Mars Khayrullin Alla Vorobeva Elena Nelyubina Muthu Thiruvengadam Mohammad Ali Shariati |
author_sort |
Muhmmad Farhan Jahangir Chughtai |
title |
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
title_short |
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
title_full |
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
title_fullStr |
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
title_full_unstemmed |
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing |
title_sort |
role of pascalization in milk processing and preservation: a potential alternative towards sustainable food processing |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doaj.org/article/6830e47498024fdbbd585113da5d06dd |
work_keys_str_mv |
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