Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods opens interesting possibilities for the food processing industry.
This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foods, look no further than this essential text.
History of PEF in food processing.- Basic electric concepts and
generation of high voltage pulses.- The phenomenon of
electroporation.- Electrochemical reaction in PEF treatment.- Microbial
inactivation by PEF.- Cell membrane permeabilization by PEF.- Effect of PEF
on food quality.- Liquid food pasteurization by PEF.- PEF in the potato
industry.- PEF applications in a Winery.- Improving sugar extraction by
PEF.- PEF applications in tomato Industry.- Improving oil extraction from
plant foods by PEF.- Improving extraction of compounds from
microalgae.- Application of PEF for valorization of by products from the food
industry.- Other applications of PEF in the food industry.- PEF industrial
equipment design.- PEF process performance analysis.- Process validation and
Hygienic design for PEF processing.- Environmental impact assessment of the
PEF technology incorporation in food processing.- Regulation of foods
processed by PEF.
Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.
Volker Heinz is the Head of the German Institute of Food Technologies at Quakenbrück.
Ignacio Alvarez is an Assistant Professor of Food Technology at the University of Zaragoza in Spain.
Stefan Toepfl is the Managing Director of Elea, a leading food processing equipment supplier in Quakenbrück, Germany.
