Emerging non-thermal processing technologies: criteria for success

New non-thermal processes, such as pulsed electric field (PEF) and high pre ssure (HP) preservation, have been applied to a variety of prototype food p roducts. These processes are best categorised as pasteurisation processes b ecause they are not completely effective in reducing the activity of bacter ial spores. Treated and properly packaged foods may have extended refrigera ted shelf life or may be shelf stable if natural or added acids are present to control spore outgrowth. The primary criteria for a successful process are microbiological safety and stability. PEF and HP prototypes were evalua ted after storage by sensory panels. Non-thermal processes yield products with more 'fresh-like' flavour than th ose produced by traditional thermal processes due to fewer chemical and phy sical changes. The advantages can be seen in both chemical/nutritional anal yses and sensory acceptability and profiles of both the freshly processed a nd the stored prototype products. We used consumer acceptance panels to cat egorise PEF and HP products by comparing them with appropriate reference fo ods of the same kind, such as prepared from scratch, heat stabilised milita ry rations and commercial items. Because some PEF and HP products were nove l, finding benchmark products was sometimes difficult. The quality panels r ated general sensory attributes to guide further product/process optimisati on and to monitor change after storage as a guide to determining the useful shelf life of the new technology products. This presentation updates progress in producing food products using PEF and HP processing technologies.