Innovaciones en el procesado de alimentos: Tecnologías no térmicas

Consumers desires for foods that are minimally preserved and processed are encouraging the development of new methods for the inactivation of micro-organisms in foods. Non-thermal processes (such as high hydrostatic pressure, ultrasound, irradiation, high intensity pulsed electric fields, oscillating magnetic fields and light pulses) can be used for the inactivation of food-spoilage micro-organisms without affecting the quality of the food. While the efficacy of many of these methods was demonstrated many years ago, technological advances are only now beginning to make possible their commercial exploitation.