Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation

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CRC Press
  • Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664.028
    EAN:
    9781566767835
    Edition:
    1
    ISBN:
    1566767830
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $195.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    289
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2001-03-01
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
    Creator:
    Q. Howard Zhang

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