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

Published by Woodhead Publishing, 2007
ISBN 10: 1845690583 / ISBN 13: 9781845690588
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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

About the Author: Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of “Hygiene in food processing , the “Handbook of hygiene control in the food industry and “Food preservation by pulsed electric fields: From research to application . He is co-editor of several other books, including “Ensuring Global Food Safety: Exploring Global Harmonization , “Hygienic design of food factories , Food safety management: a practical guide for the food industry and “High Pressure Processing of Food - Principles, Technology and Applications . He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated “People, planet, prosperity and the food chain in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine.

Servé Notermans, an expert in microbial food safety, is currently Visiting Professor at the University of Central Lancashire, UK.

Sjoerd de Haan is Associate Professor in Power Electronics in the Electrical Power Processing Group, Delft University of Technology, The Netherlands.

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Bibliographic Details

Title: Food Preservation by Pulsed Electric Fields:...
Publisher: Woodhead Publishing
Publication Date: 2007
Binding: Hardcover
Book Condition: Very Good

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2007. Hardback. Book Condition: New. New.. Language: English . Brand New Book. 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. Bookseller Inventory # AA59781845690588

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Published by ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2007)
ISBN 10: 1845690583 ISBN 13: 9781845690588
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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2007. Hardback. Book Condition: New. New.. Language: English . Brand New Book. 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. Bookseller Inventory # AA59781845690588

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