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Preservation of Foods with Pulsed Electric Fields

Author:

Publisher: Elsevier

Published: 1999-05-25

Total Pages: 215

ISBN-13: 0080539467

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Fundamentals of high intensity pulsed electric fields Design of PEF processing equipment Biological principles for microbial inactivation in electric fields PEF-induced biological changes PEF inactivation of vegetable cells, spores, and enzymes in foods Food processing by PEF HACCP in PEF processing PEF in the food industry for the new millennium

Food Preservation by Pulsed Electric Fields

Author: H.L.M. Lelieveld

Publisher: Elsevier

Published: 2007-10-25

Total Pages: 385

ISBN-13: 1845693833

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Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation.Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Pulsed Electric Fields in Food Processing

Author: Gustavo V. Barbosa-Canovas

Publisher: CRC Press

Published: 2019-09-17

Total Pages: 294

ISBN-13: 9781420015102

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Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi

Pulsed Electric Fields Technology for the Food Industry

Author: Javier Raso-Pueyo

Publisher: Springer

Published: 2010-12-14

Total Pages: 0

ISBN-13: 9781441940506

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Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Pulsed Electric Fields in Food Processing

Author: Gustavo V. Barbosa-Canovas

Publisher: CRC Press

Published: 2019-09-17

Total Pages: 289

ISBN-13: 1420015109

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Pulsed Electric Fields Technology for the Food Industry

Author: Javier Raso

Publisher: Springer Nature

Published: 2022-01-01

Total Pages: 558

ISBN-13: 3030705862

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Pulsed Electric Fields (PEF)

Author: Shaun Lynch

Publisher: Nova Science Publishers

Published: 2016

Total Pages: 0

ISBN-13: 9781634854511

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Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for PEF treatment. Chapter Two discusses PEF in the winemaking process. Chapter Three reviews fruit juice preservation. Chapter Four investigates the effect of amplitude and treatment time of PEF on E. coli in carrot juice. Chapter Five analyzes the contribution of major electrical parameters on PEF treatment of Salmonella typhimurium in grape juice. Chapter Six reviews the effect of PEF on the quality of fresh apple fruits. Chapter Seven examines further potential of PEF treatments for the food industry. Chapter Eight discusses network simulation of the electrical response to PEF of ion-exchange membranes in electrodialysis.

Structure and Function of Food Engineering

Author: Ayman Amer Eissa

Publisher: BoD – Books on Demand

Published: 2012-08-22

Total Pages: 418

ISBN-13: 9535106953

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This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.

Conventional and Advanced Food Processing Technologies

Author: Suvendu Bhattacharya

Publisher: John Wiley & Sons

Published: 2014-11-17

Total Pages: 754

ISBN-13: 111840632X

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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Electromanipulation of Cells

Author: Ulrich Zimmermann

Publisher: CRC Press

Published: 1996-02-16

Total Pages: 422

ISBN-13: 9780849344763

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Electromanipulation of Cells is the first comprehensive, balanced overview of this dynamic discipline. Edited by leading authorities in the field, the book surveys state-of-the-art research as well as recent practical applications of electric field technologies.