Preservation Technologies

Within this category an overview is presented of all technologies that enhance the shelf life of a product. There is a separation made between the technologies applied to a product, and the technologies used for surface decontamination. Lectures about new technologies can also be found on the website www.toptechnologytalks.nl. How food is produced on a large scale can be seen at Food how it's made. Additionally we have created self-help tables around mild preservation per group of products.

Self-help tables mild preservation

Shelf life elongation for foods

Products	No thermal load	Low thermal load	High thermal load
Products with a relatively short shelf-life (chilled)	MAP	Pulsed Electric Field (PEF)	Microwave pasteurization
	AMAP (Active Modified Atmosphere Packaging)	Smoking	Radiofrequent pasteurization
	Permaplus = Permachill & Permadry & AMAP	Inline UV pasteur for liquids	Innovative Steam Injection (ISI)
	Pascalisation (HPP)		Inline pasteur
	PurePulse - PEF 2.0
	UV-inline
	Phages
	Natural preservation
	Pulsed (UV) Light
Products with long shelf-life	Air drying	Smoking	Shaka
	Phages	PATS / HPP-sterilisation	Innovative Steam Injection (ISI)
	Natural preservation	PureWave - RF 2.0 / inpack RF-Sterilisatie	Scraped Surface Heat Exchanger (SSHE)
			Autoclave
			Sprinkler style autoclave
			Steamautoclave
			Steampasteur
			Hot water pasteur
			Continued below water pasteur
			Inline pasteur

Surface decontamination technologies

Technology	Physical / chemical decontamination	Continue / batch	Typical microbial inactivation
Cold plasma	Chemical	Continue and batch	Bacteria, moulds, viruses, spores, pathogens tested (Salmonella, E. coli)
Ozone	Chemical	Batch	Bacteria, moulds, viruses, yeasts, protozoa, pathogens tested (Salmonella, E. coli, B. cereus, Legionella)
Electrolyzed Oxidizing Water (EOW)	Chemical	Continue and batch	Microorganisms not specified, reductions of 6 log can be achieved if times in order of tents of minutes are used
Pulsed (UV) Light	Physical	Continue	Microorganisms not specified, reductions of 2 to 6 log can be achieved
Plasma activated water (PAW)	Chemical	Batch	Bacteria, moulds, viruses, prions, pathogens tested (S. cerevisae, E. coli, Staph. epidermis, Staph. aureus, P. aeruginose)

A basic overview of known preservation technologies can be found also at the English Wikipedia Food preservation.