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E-raamat: Preservation of Foods with Pulsed Electric Fields

, (Washington State University, Pulman, USA), , , (Washington State University, Pulman, USA)
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Preservation of Foods with Pulsed Electric FieldsSuurem pilt
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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).

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Key Features * 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
Preface xi
Acknowledgments xiii
Fundamentals of High-Intensity Pulsed Electric Fields (PEF)
1(19)
Introduction
1(2)
Methods of Applying Electricity
3(1)
High-Intensity PEF Processing System
4(3)
Basics of High-Intensity PEF
7(4)
Energy Requirements
11(2)
Applications of PEF Technology in Food Preservation
13(1)
Some Drawbacks of PEF
14(3)
Final Remarks
17(1)
References
17(3)
Design of PEF Processing Equipment
20(27)
Introduction
20(1)
High-Voltage Pulsers
20(5)
Switches
25(3)
Treatment Chambers
28(13)
Electrode Shape Optimization
31(2)
Static Chambers
33(2)
Continuous Chambers
35(6)
Cooling System
41(2)
Typical Measurements in a PEF System
43(1)
Packaging and Storing
44(1)
Final Remarks
45(1)
References
45(2)
Biological Principles for Microbial Inactivation in Electric Fields
47(29)
Introduction
47(1)
Transmembrane Potential
48(5)
Electromechanical Compression and Instability
53(2)
Osmotic Imbalance
55(1)
Viscoelastic Model
55(3)
Hydrophobic and Hydrophilic Pores
58(2)
Theories Based on Conformational Changes
60(1)
Electric Field-Induced Structural Changes
61(12)
Final Remarks
73(1)
References
73(3)
PEF-Induced Biological Changes
76(32)
Introduction
76(1)
Electropermeabilization
77(1)
Electrofusion
77(2)
Disruption and Biological Alteration
79(1)
Electrical and Thermal Gradients Induced by PEF on Microbial Cell Membranes
79(4)
Main Factors in Microbial Inactivation
83(20)
Factors Dependent on Treatment Conditions
84(14)
Factors Dependent on Microbial Entity Characteristics
98(3)
Factors Dependent on Treatment Media
101(2)
Final Remarks
103(2)
References
105(3)
PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods
108(48)
Introduction
108(1)
Microbial Inactivation
108(30)
Inactivation of Yeasts
109(5)
Inactivation of Escherichia coli
114(11)
Inactivation of Staphylococcus aureus
125(3)
Inactivation of Lactobacillus
128(2)
Inactivation of Bacillus
130(2)
Inactivation of Salmonella
132(3)
Inactivation of Pseudomonas
135(2)
Inactivation of Other Microorganisms
137(1)
Spore Inactivation
138(3)
Standardization of Inactivation Assessment
141(1)
Enzyme Inactivation
142(9)
Final Remarks
151(1)
References
152(4)
Food Processing by PEF
156(16)
Introduction
156(1)
Microbial Analysis
157(1)
Chemical and Physical Analyses
158(1)
Sensory Evaluation and Shelf-Life Studies
158(1)
Quality and Shelf-Life Evaluation of PEF Products
159(10)
Processing of Apple Juice
160(2)
Processing of Orange Juice
162(2)
Processing of Milk
164(1)
Processing of Eggs
165(2)
Processing of Green Pea Soup
167(1)
Processing of Brine Solutions and Water in Cooling Systems
168(1)
Final Remarks
169(1)
References
170(2)
Hazard Analysis and Critical Control Point (HACCP) in PEF Processing
172(12)
Introduction
172(1)
Term Definitions in HACCP Systems
173(1)
The HACCP System
174(1)
The HACCP System in PEF Processing
175(7)
Hazard Assessment
175(2)
Critical Control Points
177(2)
Record Keeping
179(3)
Final Remarks
182(1)
References
183(1)
PEF in the Food Industry for the New Millennium
184(9)
Introduction
184(1)
Commercialization
185(1)
Industrialization and Production Costs
185(1)
PEF Implementation in the Food Industry of Today
186(1)
Regulatory Aspects for the Implementation of PEF
186(4)
FDA Regulations
188(1)
Letters of No Objection from the FDA
189(1)
The Future of PEF
190(1)
References
191(2)
Index 193


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