Pulsed electric fields technology for the food industry : fundamentals and applications / Javier Raso [and 3 others], editors.
Raso, Javier, editor.; Heinz, Volker, 1965- editor.; Alvarez, Ignacio, editor.; Toepfl, Stefan, editor.
2022
TP371.7
Available Online

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Title
Pulsed electric fields technology for the food industry : fundamentals and applications / Javier Raso [and 3 others], editors.
Edition
Second edition.
ISBN
9783030705862 (electronic bk.)
3030705862 (electronic bk.)
9783030705855
3030705854
DOI
https://doi.org/10.1007/978-3-030-70586-2
Published
Cham : Springer, 2022.
Language
English
Description
1 online resource (xx, 350 pages) : illustrations.
Item Number
10.1007/978-3-030-70586-2 doi
Call Number
TP371.7
Dewey Decimal Classification
664/.028
Summary
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.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Added Author
Raso, Javier, editor.
Heinz, Volker, 1965- editor.
Alvarez, Ignacio, editor.
Toepfl, Stefan, editor.
Series
Food engineering series (Springer)
Available in Other Form
Pulsed electric fields technology for the food industry.
Linked Resources
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Record Appears in
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All Resources
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.

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