ABSTRACT
The increasing consumer demand for fresh-like and safe products is a limiting constraint on selection of food processing technologies. The well-established thermalbased methods are available and provide high degree of microbial safety. However, they also degrade product quality. Therefore, there is currently intense search for nonthermal technologies as alternatives or complementary to thermal processes. Although nonthermal technologies such as high electric eld pulses have been demonstrated to have some advantages over the conventional thermal technologies, they have only recently started gaining recognition in the food industry.
