Chicago, April 17, 2024 (GLOBE NEWSWIRE) -- In the relentless pursuit of enhancing food safety and extending shelf life while preserving nutritional quality and flavor, the food and beverage industry has witnessed the emergence of innovative pasteurization techniques. Among these, non-thermal pasteurization methods have garnered significant attention for their ability to effectively kill pathogens and extend the shelf life of products without subjecting them to high temperatures. This article delves into the various applications and benefits of non-thermal pasteurization in revolutionizing the food and beverage industry. Request for Sample Pages of Report: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=119569840 Non-Thermal Pasteurization Techniques Non-thermal pasteurization techniques employ alternative methods to traditional heat treatment to achieve microbial inactivation. These methods include high-pressure processing (HPP), pulsed electric field (PEF) processing, ultraviolet (UV) irradiation, irradiation with ionizing radiation, ozone treatment, and cold plasma treatment. Each technique offers unique advantages in terms of effectiveness, energy efficiency, and preservation of sensory and nutritional attributes. Applications in the Food Industry: High-Pressure Processing (HPP): HPP involves subjecting food products to high levels of hydrostatic pressure, typically between 100 to 800 MPa. This process effectively destroys bacteria, yeasts, molds, and viruses while preserving the sensory and nutritional properties of the food. HPP finds applications in the pasteurization of juices, meats, seafood, dairy products, and ready-to-eat meals. Pulsed Electric Field (PEF) Processing: PEF ...