Pulsed Electric Fields Technology for the Food Industry

Fundamentals and Applications

Javier Raso-Pueyo, Volker Heinz (Herausgeber)

Buch | Softcover

246 Seiten

2010 | Softcover reprint of hardcover 1st ed. 2007
Springer-Verlag New York Inc.
978-1-4419-4050-6 (ISBN)

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Many novel technologies have been proposed in the attempt to improve existing food processing methods. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

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 Processing of Foods: An Overview.- Generation and Application of High Intensity Pulsed Electric Fields.- Fundamental Aspects of Microbial Membrane Electroporation.- Effects of Pulsed Electric Fields.- Microbial Inactivation by Pulsed Electric Fields.- Effect of PEF on Enzymes and Food Constituents.- Extraction of Intercellular Components by Pulsed Electric Fields.- Applications and Equipments.- Applications of Pulsed Electric Fields Technology for the Food Industry.- Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry.

Erscheint lt. Verlag	14.12.2010
Reihe/Serie	Food Engineering Series
Zusatzinfo	18 Tables, black and white; 107 Illustrations, black and white; XIV, 246 p. 107 illus.
Verlagsort	New York, NY
Sprache	englisch
Maße	178 x 254 mm
Gewicht	500 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4419-4050-2 / 1441940502
ISBN-13	978-1-4419-4050-6 / 9781441940506
Zustand	Neuware