Shelf life
Increased shelf life of food products helps reduce food waste and gives food producers more flexibility. Therefore, innovative food processing technologies are often tested for shelf life effects.
How is Shelf life affected by the different technologies
| Goal |  High pressure |
 Microwave |
 Pulsed electric field |
 Ultrasound |
 Plasma activated water |
 UV-light |
|---|---|---|---|---|---|---|
| Egg | Has effect | Has effect | ||||
| Dairy | ||||||
| Meat |
More results Applies to chicken |
More results Applies to chicken |
Has less effect Applies to chicken |
|||
| Vegetables |
Has effect Applies to spinach |
|||||
| Fruit |
Publications
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis) Master’s thesis | 2021 | English | High pressure processing, Microwaves, Vegetables, Nutrition, Shelf life | Finseth, Christian | https://ntnuopen.ntnu.no/ntnu-xmlui/handle/11250/2834788 |
| Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice | 2018 | English | High pressure processing, Shelf life | Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari | https://www.sciencedirect.com/science/article/pii/S0308814618305338?via%3Dihub= |
