Nonthermal Food Processing

This session will deal with nonthermal processing of foods, which promises improved quality and extended shelf life. Nonthermal technologies include, but are not limited to, pulsed electric fields, irradiation, radio frequency electric fields, ultraviolet light, filtration, cold plasma, supercritical carbon dioxide and any other technology which may serve as an alternative to traditional thermal processes. The session will focus on engineering aspects along with the cost/benefit ratios of the new technologies.