# Advanced Technologies in Food Processing--Development Perspective
###### Abstract  
Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies. advanced food technologies; cold plasma; high-pressure processing; ultrasound; pulsed electric fields; food quality; food safety; food processing +
Footnote †: journal: Medical  
production allows us to extend the shelf life of food products and improve their quality and safety. It can be used, for example, to fix a variety of food products, such as fresh fruit and vegetables, without increasing their temperature or causing adverse temperature changes [12]. One of the innovative and developing technological solutions in recent years is the application of ultrasound in food processing. The use of ultrasound can lead to a shortening of the drying time and temperature, thereby improving product quality while preserving health-promoting compounds. Recent studies show a continuous improvement of ultrasonic techniques, which effectively increases the drying time of food products, e.g., fruits, whose contribution is particularly important in our diet [13]. Another modern non-thermal method of food processing used in the food industry is the pulse electric field (PEF). The pulsed electric field has been used, among others, in the production of juice, milk, eggs, and vegetables. This process has many advantages, such as retaining more nutrients compared to traditional pasteurisation methods, increasing the shelf life, and improving the texture of the products. However, there are also many challenges associated with the application of PEFs, such as the need to determine the optimal process parameters for each type of food [14]. These methods not only make it possible to obtain food with a long shelf life, safe for health and without added preservatives, but are also more environmentally friendly than conventional methods [15]. An in-depth analysis of the current knowledge of advanced food processing technologies seems crucial, given the intensive development of new technological solutions in this industry. The dynamic growth of the use of new techniques in food technology can be seen from the number of publications typing the term \"new techniques in food technology\" into the Pubmed search engine, which indicates the growing interest of scientists and the food industry on this topic and the possibility of introducing innovative solutions in food production and processing. A significant intensification of research in this field can be observed in recent years (Figure 1). Innovative techniques used in food technology can improve food quality and production efficiency, but they must meet the appropriate standards for their industrial application. The aim of this review was to analyse the available information on the benefits and potential risks of using innovative techniques in the field of food technology.