Pulsed Electric Fields Technology for the Food Industry [E-Book] : Fundamentals and Applications / edited by Javier Raso, Volker Heinz, Ignacio Alvarez, Stefan Toepfl.
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...
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Full text |
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| Personal Name(s): | Alvarez, Ignacio, editor |
| Heinz, Volker, editor / Raso, Javier, editor / Toepfl, Stefan, editor | |
| Edition: |
2nd edition 2022. |
| Imprint: |
Cham :
Springer,
2022
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| Physical Description: |
VIII, 561 pages 181 illustrations (online resource) |
| Note: |
englisch |
| ISBN: |
9783030705862 |
| DOI: |
10.1007/978-3-030-70586-2 |
| Series Title: |
Food Engineering Series
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| Subject (LOC): |
- 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.