Share B. G. Swanson, M. F. San Martín, G. V. Barbosa-CánovasMarch, 2003Today's savvy consumers want processed foods to look freshly prepared, while still meeting all safety requirements. Conventional thermal treatments are inadequate to fulfill this demand. New nonthermal techniques, such as pulsed-electric fields, are paving the path to healthier-looking foods. Would you like to access the complete CEP Article? No problem. You just have to complete the following steps. You have completed 0 of 2 steps. Log in You must be logged in to view this content. Log in now. AIChE Membership You must be an AIChE member to view this article. Join now. Copyright Permissions: Would you like to reuse content from CEP Magazine? It’s easy to request permission to reuse content. Simply click here to connect instantly to licensing services, where you can choose from a list of options regarding how you would like to reuse the desired content and complete the transaction. More in "Fluids and Solids Handling" A Simplified Approach to Water-Hammer Analysis December, 2006 General Rules for Aboveground Storage Tank Design and Construction December, 2002 Take the Guesswork Out of FRP Corrosion December, 2001 Assess the Performance of Positive-Displacement Pumps December, 2007 Find Mixing Success Through Failures - Part 2 December, 2008 Safely Handle Powdered Solids December, 2005 Selecting a Membrane Filtration System December, 2004 Improve Solids Handling During Thermal Drying November, 2004 Size Letdown Lines for Pressure Surges November, 2001 Nitrogen: A Security Blanket for the Chemical Industry November, 2011 Troubleshoot and Optimize Chiller Performance November, 2003 Consider Single-Use Equipment for Biomanufacturing November, 2013 View all Topics: Food (Chemicals & Materials)Process Design & Development