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Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety. Superheated steam is an effective thermal processing medium for tasks such as food drying, microbial decontamination, reducing the formation of toxic compounds, and enhancing the overall food quality. During superheated steam processing, the products exhibit improved flavor, color, and texture, heightened safety, and better retention of nutritional and bioactive ingredients. Additionally, the limitations and future development trends of superheated steam technology are discussed. Although the commercial adoption of superheated steam technology is still in its early stages, recent advancements suggest a promising future for its integration into the food industry.
Zhang et al. (Fri,) studied this question.