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Pulsed Electric Fields Technology for the Food Industry

Fundamentals and Applications

  • Book
  • © 2006

Overview

Editors:
  1. Javier Raso

    1. Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain

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    You can also search for this editor in PubMed   Google Scholar

  2. Volker Heinz

    1. German Institute of Food Technology, Quakenbrueck

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    You can also search for this editor in PubMed   Google Scholar

  • One of the first books on this rapidly growing area of food processing and preservation
  • PEF is a nonthermal way of extending shelf life while preserving sensory and nutritional values

Part of the book series: Food Engineering Series (FSES)

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xiv
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Pulsed Electric Fields Processing of Foods: An Overview

      • Gustavo V. Barbosa-Cánovas, Bilge Altunakar
      Pages 3-26

    3. Generation and Application of High Intensity Pulsed Electric Fields

      • Markus J. Loeffler
      Pages 27-72

    4. Fundamental Aspects of Microbial Membrane Electroporation

      • Rafael Pagán, Pilar Mañas
      Pages 73-94

  3. Effects of Pulsed Electric Fields

    1. Front Matter

      Pages 95-95
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    2. Microbial Inactivation by Pulsed Electric Fields

      • Ignacio Álvarez, Santiago Condón, Javier Raso
      Pages 97-129

    3. Effect of PEF on Enzymes and Food Constituents

      • Pilar Mañas, Antonio Vercet
      Pages 131-151

    4. Extraction of Intercellular Components by Pulsed Electric Fields

      • E. Vorobiev, N. I. Lebovka
      Pages 153-193

  4. Applications and Equipments

    1. Front Matter

      Pages 195-195
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    2. Applications of Pulsed Electric Fields Technology for the Food Industry

      • Stefan Toepfl, Volker Heinz, Dietrich Knorr
      Pages 197-221

    3. Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry

      • Hennie Mastwijk
      Pages 223-238

  5. Back Matter

    Pages 239-245
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Keywords

About this book

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.

Editors and Affiliations

  • Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain

    Javier Raso

  • German Institute of Food Technology, Quakenbrueck

    Volker Heinz

Bibliographic Information

  • Book Title: Pulsed Electric Fields Technology for the Food Industry

  • Book Subtitle: Fundamentals and Applications

  • Editors: Javier Raso, Volker Heinz

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-0-387-31122-7

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag US 2006

  • Hardcover ISBN: 978-0-387-31053-4Published: 20 October 2006

  • eBook ISBN: 978-0-387-31122-7Published: 30 April 2010

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XIV, 246

  • Number of Illustrations: 107 b/w illustrations

  • Topics: Food Science

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