Nonthermal Pulsed Electric Field Technology for the Food Industry

1. Auflage 2026
ISBN: 978-1-77491-886-9
Verlag: Apple Academic Press Inc.

Buch, Englisch, 344 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 453 g

Reihe: Innovations in Agricultural & Biological Engineering

This new book covers contemporary pulsed electric field processing techniques for food preservation, an emerging technique that has certain advantages over conventional thermal food processing techniques. Nonthermal PEF produces fresh-like food without affecting the sensory and nutritional properties of food. This volume explores and provides in-depth knowledge and understanding of the pulsed electric field and its applications. It introduces the role of nonthermal technology in novel food product development for ensuring the quality of food products and covers the applications of the technology in fruits and vegetables; in egg, meat, and poultry products; in milk products; and in cereals, legumes, and oilseeds.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Kataria, Ankita

Birwal, Preeti

Kalsi, Baldev Singh

Goyal, Megh R.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

PART I: INTRODUCTION AND DESIGN OF PULSED ELECTRIC FIELD 1. Applications of Pulse Electric Field in the Food Industry: An Overview 2. Pulsed Electric Field Processing: History and Design Aspects PART II: ADVANCES AND APPLICATIONS OF PULSED ELECTRIC FIELD 3. Inactivation Kinetics of Microorganisms by Pulsed Electric Field 4. Pulse Electric Field in Hurdle Technology 5. Applications and Future Aspects of Pulse Electric Field on Fruit Products 6. Applications and Future Aspects of Pulse Electric Field for stability of Vegetables 7. Applications and Future Aspects of Pulse Electric Field on Eggs, Meat and Poultry Industries 8. Applications of Pulsed Electric Field for Milk Products PART III: ROLE OF PULSE ELECTRIC FIELD IN PROCESSING AND EXTRACTION OF BY-PRODUCTS 9. Pulsed Electric Field for Cereals, Legumes, and Oilseeds 10. Applications and Future Aspects of Pulsed Electric Field in Food Byproducts 11. Pulse Electric Field as a Green Technology for Extraction of Phytochemicals

Über Autor(innen)

Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology, Punjab Agricultural University, India. She is currently working in the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions and serves as an external examiner for various Indian state agricultural universities.

Megh R. Goyal, PhD, PE, retired as Professor of Agricultural and Biomedical Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the American Society of Agricultural and Biological Engineers, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written many journal articles and textbooks and has edited over 140 books.

Baldev Singh Kalsi, PhD, a Senior Research Fellow at the ICAR-Central Institute of Post-Harvest Engineering & Technology, India. He is actively involved in the field of food engineering research. His master’s degree focused on preservation of juices using ultrasound and in combination with thermal or/and pressure. During his PhD, he worked in the area of ohmic heating-assisted extraction of valuable components from agricultural produce. He has participated in conferences and has won several awards for his work.

Ankita Kataria, PhD, is an Assistant Professor Food Technology in Maharaja Ranjit Singh Punjab Technical University, India. With more than 40 publications to her credit, she has presented her work at international and national conferences and workshops, organized and delivered lectures, and has been invited for television and institutional talks on topics including millets and Ayurvedic food products. She has successfully organized and delivered lectures at various conferences, workshops and hands-on training. She formerly was R&D Manager at Britannia Industries Limited and also served as Manager at the Centre of Excellence for Food Fortification at the National Institute of Food Technology Entrepreneurship and Management.