Özet:

Food conservation is a continuous struggle to protect food substances against microbial deterioration or against elements that threaten food safety. Studies conducted to meet the increasing customer demand for more nutritious, high sensual quality fresh food products and to an acceptable rack life have been focused on in recent decades, especially on non-heat-processed (non-thermal) inactivation techniques. In the studies; ionized radiation, high hydrostatic pressure (YHB), emphasized electric area, high pressure homogenization, UV radiation, etc. Techniques of inactivation are being studied. Most of the research focuses on YHB systems and applications, and this article has a detailed review of YHB systems.

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