3. Heat treatment technologies

3.1 Current thermal technologies

Heat treatment is the most widely used alternative, enabling food powder producers to avoid the systematic labelling of ionizing treatments, which scare off consumers. What's more, heat treatments can also reduce the enzymatic activities responsible for much of the degradation in foodstuffs (lipase and peroxidase activities are most often used as indicators). In some cases, heat treatment even improves flavour by promoting the release of anise-aldehyde in fennel, anethol in aniseed and β-pinene in black pepper [4][55] .

However, when heat treatment is used, if the temperature is too high or maintained for too long,...