ABSTRACT
Nonthermal technologies are currently undergoing extensive research and the aim is to develop food processing techniques that will result in products with improved quality. Traditional food processing and preservation methods rely on the use of heat for the inactivation of microorganisms and enzymes responsible for food spoilage. Although thermal treatment of food extends the shelf life of given products, some undesirable changes are often the result. The extent of damage will depend on the specific food product. The undesirable changes frequently include browning or darkening of the food, development of ‘‘cooked’’ flavors, degradation of vitamins, and loss of texture, among others. However, for a number of years now, consumers have apparently resigned themselves to eating such products. In recent years, consumer trends have pointed toward preferences for food products that more closely resemble the food in its fresh state, while still meeting safety requirements (Sloan, 1999). Therefore, the objective of emerging nonthermal technologies is to produce food products that are better in quality than heat-treated food products and which either decrease the processing costs or add value to the product and thus justify amore expensive process.
