Picart-Palmade Laetitia, Cunault Charles, Chevalier-Lucia Dominique, Belleville Marie-Pierre, Marchesseau Sylvie
IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
IEM, University of Montpellier, CNRS, ENSCM, Montpellier, France.
Front Nutr. 2019 Jan 17;5:130. doi: 10.3389/fnut.2018.00130. eCollection 2018.
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.
在从农场到餐桌的整个食品生产链中，食品制造环节对环境影响巨大。尽管人们在优化热回收或水资源消耗方面付出了巨大努力，但传统食品加工在能源需求和废物管理方面效率依然低下。因此，在过去几十年里，大量研究聚焦于替代性非热技术的开发。其中一些技术，如膜分离工艺、静水压或动态高压、密相或高压二氧化碳以及脉冲电场（PEF），已被广泛研究用于冷杀菌、浓缩、提取或食品功能化。然而，评估这些创新加工技术取代传统工艺的实际优势或局限性仍很困难。因此，本文的总体目标是概述最相关的研究，这些研究涉及这些非热技术在提高食品加工可持续性方面的潜力和局限性。在简要介绍这些技术的物理原理之后，本文阐述了这些技术如何在可持续食品保鲜或原材料及副产品增值方面发挥决定性作用。
