Technologies Studied
High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), Osmotic Dehydration (OD), and Combined Methods (CM) are currently being investigated at the Center for Nonthermal Processing of Food. We are exploring their effectiveness in microbial and enzyme inactivation and the degree to which they can retain food's nutrients, freshness, and other desired qualities such as color, flavor, aroma and long storage life.
High Hydrostatic Pressure (HHP)
Oscillating Magnetic Fields (OM)
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
Heading using the h3 tag
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.