Introduction to emerging thermal food processes

Emerging thermal processes for food have been explored, implemented, and introduced in recent decades as an alternative to conventional heating methods. Emerging thermal technologies could shorten processing times and provide savings in terms of energy and water consumption in different food products of liquid or solid form. In this chapter, potential opportunities in processes such as pasteurization, sterilization, blanching, cooking, drying, thawing, or baking have been reviewed with the application of infrared heating, radio frequency heating, microwave heating, Ohmic heating, and even with the combination of technologies based on recent publications and current industrial implementations.