Editors:
- 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)
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Front Matter
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Effects of Pulsed Electric Fields
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Front Matter
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Applications and Equipments
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Front Matter
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Back Matter
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
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Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
Javier Raso
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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