Oscillating Magnetic Fields
Preservation of foods with high energy Oscillating Magnetic Fields (OMF) is a potential, excellent alternative to conventional methods, as it inactivates microorganisms and denatures enzymes in fresh or prepared foods.
The advantages of OMF include: aseptic treatment of solid and liquid foods inside a flexible package, generation of minimal heat within the food, and reduction of energy requirements. Possible food applications include roast beef, milk, and juices.
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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