Dielectric Heating:

• The definition of dielectric heating can be stated as – ‘the process of heating up material by causing dielectric motion in its molecules using alternating electric fields“. All materials are made up of molecules that are composed of atoms. 
• The advantages of dielectric heat for drying, cooking, thawing, and melting of foods are that heat generation is rapid and occurs throughout the body of the food material.
• An additional advantage for drying is that water is heated more quickly than the other components of the food.
• Common Microwave oven systems are a type of dielectric heating.

Irradiation:

• Food irradiation is a physical process in which food and agricultural commodities, in pre-packed form or in bulk, are exposed to a controlled amount of radiant energy to achieve desirable effects such as inhibition of sprouting, delay in ripening, killing of insect pests, parasites, pathogenic and spoilage microorganisms. 
• Radiation by its direct effect on macromolecules and indirect effect through radiolysis of water inactivates essential biomolecules of insects, parasites, and microorganisms, and destroys them. 
• At very low doses, it also causes inhibition of sprouting and delay in ripening and senescence in fruits and vegetables. 
• Gamma rays and X-rays of certain categories are used for food irradiation.

High Pressure Processing(HPP):

• HPP is a non-thermal food preservation technique that kills microorganisms that can cause diseases or spoil food. 
• The food is subjected to elevated pressures (upto 900 MPa) to achieve microbial inactivation or to alter the food attributes in order to achieve desired qualities.
• HPP can be used at different steps of the food chain, usually on pre-packed products. It can be applied to raw materials such as milk, fruit juices, and smoothies but also to products that have already been processed, such as sliced cooked meat products.

Food waste valorisation:

• Food waste valorisation is the conversion of food waste or by-products into higher value products that contribute back to the food supply chain. 
• This contributes to the circular economy approach where useful material, once seen as waste, is recycled back into the supply chain to create new products. 
• It is one of the food waste recycling pathways that can help to close the food waste loop.