27. Novel Technologies in Combined Processes

  1. Howard Q. Zhang3,
  2. Gustavo V. Barbosa-Cánovas4,
  3. V.M. Balasubramaniam5,6,
  4. C. Patrick Dunne7,
  5. Daniel F. Farkas8 and
  6. James T.C. Yuan9
  1. Santiago Condón1,
  2. Pilar Mañas2 and
  3. Guillermo Cebrián1

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch27

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Condón, S., Mañas, P. and Cebrián, G. (2010) Novel Technologies in Combined Processes, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch27

Editor Information

  1. 3

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 4

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 5

    Department of Food Science and Technology, USA

  4. 6

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 7

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 8

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 9

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Tecnología de los Alimentos, Facultad de Veterinaria Universidad de Zaragoza, C/ Miguel Servet, 177, 50013, Zaragoza, Spain

  2. 2

    Department of Plant Foods Science and Technology Instituto del Frío Consejo Superior de Investigaciones Científicas (CSIC) C/ José Antonio Novais, 10 Ciudad Universitaria E-28040 Madrid, Spain

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • combination processes - novel technologies in combined processes;
  • food preservation techniques, developing - adapting to consumer's changing requirements;
  • emerging pathogens and species - as Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila;
  • food technology - exploring new approaches;
  • nonthermal technologies - ionizing radiation (IR), high hydrostatic pressures (HHP), pulsed electric field (PEF) and ultrasound (US), most promising ones;
  • bacteria, the most important group of microorganisms;
  • nonthermal methods for food preservation - efficient, in destroying vegetative cells, for pasteurizationlike processes;
  • combined processes based on new technologies;
  • shock waves, produced during transient cavitation - breaking cellular envelopes provoking bacterial inactivation;
  • total effect of IR on biological systems - result of addition of its direct and indirect effects


This chapter contains sections titled:

  • Introduction

  • Combined Processes

  • Combined Processes Based on New Technologies

  • Concluding Remarks

  • References