The food industry mostly utilises thermal processing technologies to enhance the food safety and shelf life by inactivating enzymes, pathogens, and spores. However, there is a shift towards consumer preference for minimally processed foods due to health concerns and the limitations of the conventional thermal processing methods. Thus, the food industry has recently increased the utilisation of non-thermal technologies for food processing and preservation in the production of foods while maintaining the nutritional and sensory qualities of the food. Non-thermal approaches including a Pulsed Electric Field (PEF), High-Pressure Processing (HPP), Ionising Radiation (IOR), Ultraviolet (UV) light, Pulsed Light (PL), and Cold plasma (CP) are increasingly being employed for food preservation, especially for heat-sensitive foods, as they enable microbial inactivation with minimal or no thermal application and less degradation of bioactive constituents of foods. As opposed to conventional thermal technologies that may compromise the food quality, non-thermal preservation processes retain the texture, taste, and rheological properties, therefore presenting an invaluable option in the food chain system. Moreover, non-thermal food processing approaches are becoming well-established within the food sector as they can be utilised for a wide range of food items. This paper provides a critical review of the industrial applications, mechanisms of action, and efficiency of major non-thermal food processing technologies. In addition, it also addresses their impact on the food quality, microstructure, and rheology, while exploring their limitations. Although these technologies are of great value in preserving the shelf life and food integrity, high upfront investment costs continue to discourage large-scale adoption. However, with the growing demand for fresh and minimally processed foods, the operational costs for these technologies are expected to become more accessible, promoting their widespread adoption in the industry.

This article examines the impact of fluid flow dynamics on microbial growth, distribution, and control within food processing systems. Fluid flows, specifically laminar and turbulent flows, significantly influence microbial behaviors, such as biofilm development and microbial adhesion. Laminar flow is highly conducive to biofilm formation and microbial attachment because the flow is smooth and steady. This smooth flow makes it much more difficult to sterilize the surface. Turbulent flow, however, due to its chaotic motion and the shear forces that are present, inhibits microbial growth because it disrupts attachment; however, it also has the potential to contaminate surfaces by dispersing microorganisms. Computational fluid dynamics (CFD) is highlighted as an essential component for food processors to predict fluid movement and enhance numerous fluid-dependent operations, including mixing, cooling, spray drying, and heat transfer. This analysis underscores the significance of fluid dynamics in controlling microbial hazards in food settings, and it discusses some interventions, such as antimicrobial surface treatments and properly designed equipment. Each process step from mixing to cooling, which influences heat transfer and microbial control by ensuring uniform heat distribution and optimizing heat removal, presents unique fluid flow requirements affecting microbial distribution, biofilm formation, and contamination control. Food processors can improve microbial management and enhance product safety by adjusting flow rates, types, and equipment configurations. This article helps provide an understanding of fluid–microbe interactions and offers actionable insights to advance food processing practices, ensuring higher standards of food safety and quality control.

Nanofluids are suspensions of nanoparticles with a minimum size of 100 nanometers or less. A decade of investigation into this composite material’s wet-spreadin

In the present study, a computational model to simulate the separation of the multi-stage device is developed and used to verify an arbitrary-shaped adsorption isotherm and a limited mass transfer rate. The model’s governing equations are solved numerically by the MATLAB computing platform. For a specific separation, a suitable design must take into account the concentration record of the effluent solutions in the separation device. Further, since the experimental investigation has many limitations, an accurate mathematical description of a system could be viewed as an alternative approach to understanding it comprehensively. The usefulness of the simulation code depends heavily on how well it matches the experimental results and predicts them with minor adjustments and improvements. Here, the model is validated and used to investigate how changing the system’s parameters can affect its performance. The study found that increasing the size of the system (unit number and pore volume of the adsorbent) resulted in more solutions. Adsorption effectiveness was also investigated and it was found to be relatively unaffected by dividing the total amount of solution adsorption over many units, as long as slurrying was maintained at an adequate level. The model not only provides the prediction of the discharge concentration record but also the evaluation of the separation effectiveness attained by the multistage device.