Pulsed Electric Fields Technology for the Food Industry - Fundamentals and Applications

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

List of contents

Pulsed Electric Fields Processing of Foods: An Overview.- Generation and Application of High Intensity Pulsed Electric Fields.- Fundamental Aspects of Microbial Membrane Electroporation.- Effects of Pulsed Electric Fields.- Microbial Inactivation by Pulsed Electric Fields.- Effect of PEF on Enzymes and Food Constituents.- Extraction of Intercellular Components by Pulsed Electric Fields.- Applications and Equipments.- Applications of Pulsed Electric Fields Technology for the Food Industry.- Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry.

About the author

Volker Heins, geb. 1957, Promotion 1988, seit 1996 Mitarbeiter am Institut für Sozialforschung in Frankfurt am Main. Zahlreiche Veröffentlichungen zur politischen Theorie, zur sozialwissenschaftlichen Technikforschung sowie zu Aspekten politischer und kultureller Globalisierung.§

Product details

• Authors: Javier Raso-Pueyo
• Assisted by: HEINZ (Editor), Volker Heinz (Editor), Javie Raso-Pueyo (Editor), Javier Raso-Pueyo (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 22.10.2010
• EAN: 9781441940506
• ISBN: 978-1-4419-4050-6
• No. of pages: 246
• Illustrations: 107 SW-Abb., 18 Tabellen
• Series: Food Engineering Series; Food Engineering; Food Engineering; Food Engineering Series
• Subjects: Guides > Food & drink > General, dictionaries, tables; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; B, Chemistry and Materials Science, Food Science, Food—Biotechnology