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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.
Fundamentals of Application of Pulsed Electric Fields in the Food Industry
History of Pulsed Electric Fields in Food Processing
Generation and Application of High Intensity Pulsed Electric Fields
The Phenomenon of Electroporation
Electrochemical Reactions in Pulsed Electric Fields Treatment
Effects of Interest of Pulsed Electric Fields in the Food Industry
Microbial Inactivation by Pulsed Electric Fields
Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods
Effect of Pulsed Electric Fields on Food Quality
Applications of Pulsed Electric Fields in the Food Industry
Liquid Food Pasteurization by Pulsed Electric Fields
Pulsed Electric Fields in the Potato Industry
Applications of Pulsed Electric Fields in Winemaking
Applying Pulsed Electric Fields to Improve Olive Oil Extraction
Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry
Drying Improving by Pulsed Electric Fields
Pulsed Electric Fields Application in Meat Processing
Other Applications of Pulsed Electric Fields Technology for the Food Industry
Pulsed Electric Fields Processing in the Food Industry
Pulsed Electric Field Process Performance Analysis
Pulsed Electric Fields Industrial Equipment Design
Process Validation and Hygienic Design for Pulsed Electric Field Processing
Environmental Impact Assessment of Pulsed Electric Fields Technology for Food Processing
Regulation of Foods Processed by Pulsed or Moderate Electric Fields (PEF or MEF)