Traditionally, heat treatments are used to sterilize food products, through either ultra-high-temperature processing or retorting. These treatments negatively affect the color, taste, and nutritional content of the food products, especially for “non-cooked” products such as gazpacho, cheese-based or light-colored sauces, and vegetable-based products. New, non-thermal sterilization methods are needed that will improve the nutritional and sensorial profile of food products. Potential solutions should retain the nutritional values and textural qualities of the ingredients, avoid antioxidants, and provide a shelf-life of 9 to 12 months.

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