Preservation of Foods with Pulsed Electric Fields
Preservation of Foods with Pulsed Electric Fields

Author:

Publisher: Elsevier

Published: 1999-05-25

Total Pages: 215

ISBN-13: 0080539467

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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
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 Technology for the Food Industry
Pulsed Electric Fields Technology for the Food Industry

Author: Javier Raso-Pueyo

Publisher: Springer Science & Business Media

Published: 2010-04-30

Total Pages: 252

ISBN-13: 038731122X

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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
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 in Food Processing
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 (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

Preservation of Foods with Pulsed Electric Fields
Preservation of Foods with Pulsed Electric Fields

Author: Gustavo V. Barbosa-Cánovas

Publisher:

Published: 1999

Total Pages: 197

ISBN-13: 9780120781492

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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).

Green Food Processing Techniques
Green Food Processing Techniques

Author: Farid Chemat

Publisher: Academic Press

Published: 2019-07-26

Total Pages: 586

ISBN-13: 0128154438

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Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Structure and Function of Food Engineering
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.

Electromanipulation of Cells
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.

Nonthermal Preservation of Foods
Nonthermal Preservation of Foods

Author: Enrique Palou

Publisher: CRC Press

Published: 1997-10-06

Total Pages: 304

ISBN-13: 9780824799793

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"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."