Preservation Technologies

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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 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
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)
Sprinkler style autoclave
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.