10. Developments in the Thermal Processing of Food

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Tareq M. Osaili

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch10

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Osaili, T. M. (2012) Developments in the Thermal Processing of Food, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch10

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • electroheating techniques;
  • high-electric-field alternating current heating;
  • microorganisms;
  • microwave heating;
  • ohmic heating;
  • radio frequency heating;
  • thermal processing


The application of heat is an important means of preserving foods. The need to maximize process efficiency and final product safety and quality has led to a number of new developments and improvements in existing thermal processing technology. Recently, electroheating technologies such as radio frequency heating, microwave heating and ohmic heating have emerged to replace the traditional well-established preservation processes. These technologies have been used to inactivate microorganisms in different types of the food.