Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications (Food Engineering Series) - Hardcover

Hardcover

ISBN 10: 0387310533 ISBN 13: 9780387310534

Publisher: Springer, 2006

Synopsis

In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.

Among all emerging nonthermal 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.

Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.

About this title

From the Back Cover

In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.

Among all emerging nonthermal 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 book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.

 

About the Editors:

Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.

Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck.

 

Edition details

• Publisher: Springer
• Publication date: 2006
• Language: English
• ISBN 10: 0387310533
• ISBN 13: 9780387310534
• Binding: Hardcover
• Number of pages: 260
• Editor: Raso-Pueyo Javier, Heinz Volker