ABSTRACT
In recent years there has been a growing and sustained interest in the group of food processing methods commonly referred to as the nonthermal processing technologies. These processes usually employ a somewhat novel application of energy to reduce or eliminate problematic microorganisms without the generation of high levels of heat normally found in conventional thermal processing. Ideally with limited exposure to high temperatures, the food possesses sensory qualities and nutrient content more closely resembling the raw, fresh, or minimally processed counterpart while retaining the desired shelf life and safety.
