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Food Preservation by Pulsed Electric Fields: From Research to Application (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Published by Woodhead Publishing
ISBN 10: 1845690583 / ISBN 13: 9781845690588
Used / Hardcover / Quantity Available: 1
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Title: Food Preservation by Pulsed Electric Fields:...

Publisher: Woodhead Publishing

Binding: Hardcover

Book Condition: Very Good

Description:

Book has appearance of light use with no easily noticeable wear. Bookseller Inventory # G1845690583I4N00

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Synopsis: Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation.

Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.

Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation.

  • Reviews the current status of PEF technology with an overview of the process and its history
  • Discusses the technology involved in PEF food preservation
  • Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Product Description:

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, this book provides comprehensive coverage of the technology, from research into product safety and technology development to implementation.

 

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