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Food Science and Technology International
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Nonthermal electrical methods in food preservation/Métodos eléctricos no térmicos para la conservación de alimentos

G.V. Barbosa-Cánovas

Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA

M.M. Góngora-Nieto

Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA

B.G. Swanson

Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376, USA

Nonthermal methods to preserve foods, such as pulsed electric fields, light pulses, and oscillating magnetic fields, are gaining attention within the food industry and research laboratories. They offer sound alternatives to conventional thermal processes where quality aspects and costs are becoming a concern.

Key Words: nonthermal methods • electrical methods • preservation • pulsed electric fields • magnetic fields

Food Science and Technology International, Vol. 4, No. 5, 363-370 (1998)
DOI: 10.1177/108201329800400508
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