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Nonthermal processing has been the hot topic for the last two decades in food science and technology.The Institute of Food Technologists (IFT) Nonthermal Processing Division (NPD) and NPD organized short courses and workshops have made significant contribution to the advancement of these technologies.Although novel,many of the nonthermal technologies took a significant number of years to develop and find their ways to commercial practice.Food irradiation is a great technology.The controversial it generated in consumer acceptance hampered this technology from achieving its potential.High pressure processing (HPP) has gone through an even longer period of dormancy.The approaches researchers,industrial partners and regulators took to move HPP forward for commercial pasteurization and sterilization establish a model for other technologies to follow.