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).
"synopsis" may belong to another edition of this title.
Traditionally, food processors have relied on heat for sterilization and preservation. This method, however, has several disadvantages, chief among these being the adverse effect on food quality. pulsed Electric Fields (PEF) have emerged as an attractive alternative to thermal methods because of the minimal effect on food flavor and quality. This method is of interest to those working in engineering, processing, food safety, and sensory analysis.
"About this title" may belong to another edition of this title.
Book Description Academic Press, 1999. Paperback. Book Condition: Brand New. 214 pages. 9.30x0.51x6.30 inches. In Stock. Bookseller Inventory # zk0123885450
Book Description Academic Press, 1999. Paperback. Book Condition: New. book. Bookseller Inventory # 0123885450