Electro-cryo technology for food quality and safety.

对健康、营养和安全食品的需求不断增加，以及耐受传统食品处理方法的新病原微生物的出现，产生了对改进和新的食品加工方法开发的需求。但目前对食品加工过程中的系统行为及其对食品营养物质的影响的认识还很欠缺。这些知识的可获得性将提供对开发新流程至关重要的过程的洞察。

Increasing demand for healthy, nutritious and safe food and emergence of new pathogenic microorganisms that are tolerant to conventional food treatment methods have created a need for improved and novel food process development. But there exists a knowledge deficiency in the understanding of food systems behavior during processing and its related impact on food nutrients. Availability of this knowledge will provide insight into processes that are critical for developing new ones.