Consumers around the world demand processed foods that should be of high quality with long shelf-life without addition of any chemical additive and also without being exposed to extreme temperature conditions. Because exposing the foods to extensive heat treatments might result in some nutritional loss and some changes in the sensory properties and acceptability. To meet these demands, some emerging novel thermal and non-thermal techniques for processing and preservation of the foods can be used. These 76techniques based on the physical techniques for food have the potential to address the demands of the consumers [47].