Development of rapid hygrothermal pasteurization using saturated water vapor

In fresh-cut industry, an effective and risk-free decontamination technology is required for use in place of a conventional method, washing by chlorine that can produce carcinogenic chlorinated by-products. In this study, the rapid hygrothermal pasteurization (RHP) method using saturated water vapor was invented and their ability for applying minimal processing was evaluated. The results showed that RHP, without using chemicals, can reduce microorganism load and preserve quality attributes in many kinds of fresh-cut fruits and vegetables. Therefore, RHP could be used as a novel method, which can be generally applicable to fresh-cut fruits and vegetables in the food industry.