Among all nonthermal food processing 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 new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foods, look no further than this essential text.

Explains the fundamentals of pulsed electric fields (PEF) technology and its applications in the food industry Provides up-to-date coverage on this rapidly growing area of food processing and preservation Offers insight into the environmental impact and regulatory aspects of PEF processing

Autorentext

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

Volker Heinz is the Head of the German Institute of Food Technologies at Quakenbrück.

Ignacio Alvarez is an Assistant Professor of Food Technology at the University of Zaragoza in Spain.

Stefan Toepfl is the Managing Director of Elea, a leading food processing equipment supplier in Quakenbrück, Germany.

Klappentext

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.

Inhalt

History of PEF in food processing.- Basic electric concepts and generation of high voltage pulses.- The phenomenon of electroporation.- Electrochemical reaction in PEF treatment.- Microbial inactivation by PEF.- Cell membrane permeabilization by PEF.- Effect of PEF on food quality.- Liquid food pasteurization by PEF.- PEF in the potato industry.- PEF applications in a Winery.- Improving sugar extraction by PEF.- PEF applications in tomato Industry.- Improving oil extraction from plant foods by PEF.- Improving extraction of compounds from microalgae.- Application of PEF for valorization of by products from the food industry.- Other applications of PEF in the food industry.- PEF industrial equipment design.- PEF process performance analysis.- Process validation and Hygienic design for PEF processing.- Environmental impact assessment of the PEF technology incorporation in food processing.- Regulation of foods processed by PEF.