Thermal Processing Techniques in Food Systems

Thermal processing encompasses a range of heat‐based treatments applied to food products to ensure microbiological safety, extend shelf life and preserve quality. Traditional methods include pasteurisation, blanching and retort sterilisation, while advanced approaches such as ohmic heating, microwave and radiofrequency treatments and combined high‐pressure–thermal processes are increasingly adopted. Central to these techniques is the controlled transfer of heat and mass within food matrices and equipment, often guided by predictive models and simulation tools. Optimising temperature‐time profiles can minimise nutrient degradation and undesirable sensory changes, reduce energy consumption and facilitate uniform sterilisation. Recent efforts have focused on integrating computational fluid dynamics (CFD) and finite‐element modelling to visualise temperature fields and identify slowest‐heating zones, thereby improving process efficiency. Globally, thermal processing underpins the safe distribution of a vast array of products—from fruit purees and vegetable pastes to ready‐to‐eat meals—addressing food security challenges and supporting commercial competitiveness through enhanced quality and reduced waste.

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Thermal Processing Techniques in Food Systems publication trend

The graph below shows the total number of articles in thermal processing techniques in food systems across all publications each year (not limited to Nature Index journals).

Technical terms

Retort processing: High‐temperature steam or water treatment of sealed containers to achieve commercial sterility.

Pasteurisation: Gentle heating to destroy pathogenic microorganisms and inactivate enzymes while retaining nutritional and sensory qualities.

Computational Fluid Dynamics (CFD): Numerical modelling of fluid flow, heat and mass transfer within processing equipment and food matrices.

F₀‐value: Standardised index of thermal lethality equivalent to minutes at 121.1 °C, used to quantify sterilisation efficacy.

Thermal penetration test: Experimental measurement of time–temperature profiles at the slowest‐heating zone within a food package to validate process design.

References

1. Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example. Frontiers in Microbiology (2023).
2. Analyzing and simulating heat transfer and designing a shell and tube heat exchanger for the pasteurization process of tomato paste: A CFD study. Heliyon (2023).
3. Using Numerical Analysis to Develop a Retort Process to Enhance Antioxidant Activity and Physicochemical Properties of White Radish (Raphanus sativus L.) in Different-Sized Packages. Processes (2022).