Combined Methods
At present, various research projects at the Center include the combination of different methods. In this technology preservation factors are applied to the food in low doses with the objective of obtaining an undamaged product, as opposed to the application of single factors at high doses.
Some projects include the use of high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet in combination with a mild heat treatment, and adjustment of pH or water activity.
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)
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