N A Michael Eskin
University of Manitoba, Canada
Title: Emerging green food processing methods: Nonthermal technologies
Biography
Biography: N A Michael Eskin
Abstract
This paper will review the potential of nonthermal methods (pulsed electric field, high pressure processing, high intensity pulsed light, ozonization, ultrasound, cold plasma processing, ultraviolet and ionizing radiation) as safe and alternative green food processing strategies. The development of green processing technologies is a priority for industry in order to minimize the use of organic solvents as well as provide more energy efficient and economical methods. Examples of the advantages of some of these technologies will be presented including recent work in my laboratory using ultrasound for removing chlorophyll from hemp oil.