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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	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
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	nonthermal processing high-pressure processing (HPP) pulsed electric field (PEF) ultrasound (US) ultraviolet (UV) cold plasma treatment Applied optics. Photonics TA1501-1820
Acceso en línea:	https://doaj.org/article/6830e47498024fdbbd585113da5d06dd
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6830e47498024fdbbd585113da5d06dd
record_format	dspace
spelling	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)
institution	DOAJ
collection	DOAJ
language	EN
topic	nonthermal processing high-pressure processing (HPP) pulsed electric field (PEF) ultrasound (US) ultraviolet (UV) cold plasma treatment Applied optics. Photonics TA1501-1820
spellingShingle	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	AT muhmmadfarhanjahangirchughtai roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT muhammadadilfarooq roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT syedaaimanashfaq roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT soniakhan roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT adnankhaliq roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT sergeyantipov roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT maksimrebezov roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT marskhayrullin roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT allavorobeva roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT elenanelyubina roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT muthuthiruvengadam roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing AT mohammadalishariati roleofpascalizationinmilkprocessingandpreservationapotentialalternativetowardssustainablefoodprocessing
_version_	1718410775859560448

Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing

Ejemplares similares