Nonthermal Preservation
High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), and Osmotic Dehydration (OD) are among the emerging nonthermal technologies being investigated today for use in microbial and enzyme inactivation in foods. They have the potential to:
- Improve the quality of processed products by retaining food's initial freshness
- Extend the shelf life of foods
- Achieve energy savings and favorable economics when combined with current commercial food preservation systems
Director
Center for Nonthermal
Processing of Food
Biological Systems Engineering (BSysE)
L.J. Smith Hall 220A (map)
Washington State University
Pullman, WA 99164-6120
USA
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
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