Overview
- 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
Part of the book series: Food Engineering Series (FSES)
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Table of contents (20 chapters)
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Front Matter
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Fundamentals of Application of Pulsed Electric Fields in the Food Industry
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Front Matter
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Effects of Interest of Pulsed Electric Fields in the Food Industry
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Front Matter
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Applications of Pulsed Electric Fields in the Food Industry
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Front Matter
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Pulsed Electric Fields Processing in the Food Industry
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Front Matter
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Keywords
About this book
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.
Editors and Affiliations
About the editors
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.
Bibliographic Information
Book Title: Pulsed Electric Fields Technology for the Food Industry
Book Subtitle: Fundamentals and Applications
Editors: Javier Raso, Volker Heinz, Ignacio Alvarez, Stefan Toepfl
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-70586-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-70585-5Published: 17 December 2021
Softcover ISBN: 978-3-030-70588-6Published: 18 December 2022
eBook ISBN: 978-3-030-70586-2Published: 01 January 2022
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: VIII, 561
Number of Illustrations: 181 b/w illustrations