Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines

Ebert, Edward; Aganovic, Kemal

doi:10.1007/978-3-030-92415-7_15

Cited by 5 publications

(1 citation statement)

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“…A development concept of nonthermal processes was provided by Ebert and Aganovic (2022) where they grouped technology readiness levels in generic technology tests (lab to pilot scale), and integrated demonstrators (pilot to large scale) and development, demonstration, and deployment (industrially relevant scale). Trends in novel and emerging food processing technologies (mainly in North America and Europe) collected from food professionals identified better quality/added value, solution of safety issues, and product shelf life as the main drivers for commercialization.…”

Section: Resilient Food Technologiesmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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Section: Resilient Food Technologiesmentioning

confidence: 99%