Novel Processing Technologies for Fruits - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 88

conventional thermal processing where food materials are
processed by nonthermal techniques at ambient tempera-
ture or heat applied in a different way compared to tra-
ditional conduction and convection heating. Novel food
processing technologies aim to provide safe, high-quality
foods (retention of original flavor and color) with desir-
able nutritional and functional properties. More research is
needed for full-scale commercialization of the novel tech-
nologies with respect to process optimization, packaging,
and consumer acceptance.

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