Abstract

Similar to most processing sectors, the food industry has been compelled to improve or modify its existing technologies due to technology drivers such as compliance with regulations, longer life of the product on the shelf, better nutritional and sensory qualities of the product, and reduced footprint on the environment. Although traditional thermal processing technologies, such as moist air, water, and steam, have significantly helped the food industry to meet the safety regulations and to extend the shelf life, consumers’ demands have increased for a more nutritious and a safer product, and therefore, the food industry has been seeking ways to meet these demands.