Green Food Processing Techniques: A Review

Abstract

The significance of new food processing methods in supporting a sustainable food business is discussed in this study. These methods in the frontiers of food processing, food chemistry, and food microbiology (such as microwave, ultrasound, pulse electric field, Instant controlled pressure decrease, and supercritical fluid processing) are not new and have been utilized by academics and industry for more than 30 years. We'll focus on the methods and instruments available to make preservation, transformation, and extraction more environmentally friendly, and showcase them as research, education, and industrial success stories. Green and sustainable process design is a popular study subject in the food business right now. We intended to present a multidimensional approach (new technologies, process intensification, and the bio-refinery idea) for implementing this concept at the scientific, educational, and industrial levels in this paper.