Vol. 3, Issue 4, Part K (2017)

Abstract
Non thermal processing retains the food quality while avoiding the need for excessive thermal treatments or chemical preservation. Consumers gives more preference for convenient, fresh-like, healthy, minimal-processed food products with natural colour, flavor and taste and long shelf-life. Non thermal process inactivates the vegetative microorganisms, most commonly related to food-borne diseases allowing most foods to be preserved with minimal effect on taste, texture or nutritional characteristics. These novel non thermal technologies have the ability to inactivate microorganisms at ambient or near-ambient temperatures, thereby avoiding the deleterious effects that heat has on the flavour, colour and nutrient value of foods. These process provides a unique opportunity for food processors to develop a new generation of value-added food products having superior quality and extended the shelf-life to those produced.