Emerging non-thermal processing technologies : criteria for success

New non-thermal processes, such as pulsed electric field (PEF) and high pressure (HP) preservation, have been applied to a variety of prototype food products. These processes are best categorised as pasteurisation processes because they are not completely effective in reducing the activity of bacterial spores. Treated and properly packaged foods may have extended refrigerated 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 evaluated after storage by sensory panels. Non-thermal processes yield products with more 'fresh-like' flavour than those produced by traditional thermal processes due to fewer chemical and physical changes. The advantages can be seen in both chemical/nutritional analyses and sensory acceptability and profiles of both the freshly processed and the stored prototype products. We used consumer acceptance panels to categorise PEF and HP products by comparing them with appropriate reference foods of the same kind, such as prepared from scratch, heat stabilised military rations and commercial items. Because some PEF and HP products were novel, finding benchmark products was sometimes difficult. The quality panels rated general sensory attributes to guide further product/process optimisation 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. Les procedes non thermiques de pasteurisation des produits alimentaires, le traitement en champ pulse et la pressurisation, sont evalues. La presence d'un acide qui limite le developpemnt des spores est indispensable pour optimiser la duree de conservation. L'analyse sensorielle des produits est satisfaisante.