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
Total Pages: 252
Release: 2010-04-30
Genre: Technology & Engineering
ISBN: 038731122X

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
Total Pages: 294
Release: 2019-09-17
Genre: Technology & Engineering
ISBN: 9781420015102

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:
Publisher: Elsevier
Total Pages: 215
Release: 1999-05-25
Genre: Medical
ISBN: 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

Pulsed Electric Fields (PEF)

Pulsed Electric Fields (PEF)
Author: Shaun Lynch
Publisher: Nova Science Publishers
Total Pages: 0
Release: 2016
Genre: Electric fields
ISBN: 9781634854511

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

Structure and Function of Food Engineering
Author: Ayman Amer Eissa
Publisher: BoD – Books on Demand
Total Pages: 418
Release: 2012-08-22
Genre: Technology & Engineering
ISBN: 9535106953

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.

Alternatives to Conventional Food Processing 2nd Edition

Alternatives to Conventional Food Processing 2nd Edition
Author: Andrew Proctor
Publisher: Royal Society of Chemistry
Total Pages: 528
Release: 2018-01-17
Genre: Business & Economics
ISBN: 1782625186

This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
Total Pages: 754
Release: 2014-11-17
Genre: Technology & Engineering
ISBN: 111840632X

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.

Handbook of Electroporation

Handbook of Electroporation
Author: Damijan Miklavčič
Publisher: Springer
Total Pages: 0
Release: 2017-09-14
Genre: Technology & Engineering
ISBN: 9783319328850

This major reference work is a one-shot knowledge base on electroporation and the use of pulsed electric fields of high intensity and their use in biology, medicine, biotechnology, and food and environmental technologies. The Handbook offers a widespread and well-structured compilation of 156 chapters ranging from the foundations to applications in industry and hospital. It is edited and written by most prominent researchers in the field. With regular updates and growing in its volume it is suitable for academic readers and researchers regardless of their disciplinary expertise, and will also be accessible to students and serious general readers. The Handbook's 276 authors have established scholarly credentials and come from a wide range of disciplines. This is crucially important in a highly interdisciplinary field of electroporation and the use of pulsed electric fields of high intensity and its applications in different fields from medicine, biology, food processing, agriculture, process engineering, energy and environment. An Editorial Board of distinguished scholars from across the world has selected and reviewed the various chapters to ensure the highest quality of this Handbook. The book was edited by an international team of Section Editors: P. Thomas Vernier, Boris Rubinsky, Juergen Kolb, Damijan Miklavcic, Marie-Pierre Rols, Javier Raso, Richard Heller, Gregor Serša, Dietrich Knorr, and Eugene Vorobiev.

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
Author: Howard Q. Zhang
Publisher: John Wiley & Sons
Total Pages: 685
Release: 2011-02-04
Genre: Technology & Engineering
ISBN: 0470958480

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.