Pulsed Electric Fields Technology for the Food Industry

Fundamentals and Applications
2. Auflage 2022
ISBN: 978-3-030-70585-5
Verlag: Springer International Publishing

Buch, Englisch, 561 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1016 g

Reihe: Food Engineering Series

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.

Zielgruppe

Research

Autoren/Hrsg.

Raso, Javier

Toepfl, Stefan

Heinz, Volker

Alvarez, Ignacio

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizintechnik, Biomedizintechnik, Medizinische Werkstoffe
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Medizintechnik, Biomedizintechnik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1.- Fundamentals of application of PEF in the food industry

1.1   History of PEF in food processing

1.2   Basic electric concepts and generation of high voltage pulses

1.3   The phenomenon of electroporation

1.4   Electrochemical reaction in PEF treatment

2.- Effects of interest of PEF in the food industry

2.1 Microbial inactivation by PEF 

2.2 Cell membrane permeabilization by PEF

2.3 Effect of PEF on food quality

3.- Applications of PEF in the food industry

3.1 Liquid food pasteurization by PEF

3.2 PEF in the potato industry

3.3 PEF applications in a Winery

3.4 Improving sugar extraction by PEF

3.5 PEF applications in tomato Industry

3.6 Improving oil extraction from plant foods by PEF 

3.7 Improving extraction of compounds from microalgae

3.8 Application of PEF for valorization of by products from the food industry 

3.9 Other applicationsof PEF in the food industry

4.- PEF processing in the food industry

4.1 PEF industrial equipment design

4.3   PEF process performance analysis

4.3 Process validation and Hygienic design for PEF processing

4.4 Environmental impact assessment of the PEF technology incorporation in food processing

4.5 Regulation of foods processed by PEF

Über Autor(innen)

Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.

Volker Heinz is the Head of the German Institute of Food Technologies at Quakenbrück.

Ignacio Alvarez is an Assistant Professor of Food Technology at the University of Zaragoza in Spain.

Stefan Toepfl is the Managing Director of Elea, a leading food processing equipment supplier in Quakenbrück, Germany.