Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications, 1st Edition (Hardback) book cover

Pulsed Electric Fields in Food Processing

Fundamental Aspects and Applications, 1st Edition

Edited by Gustavo V. Barbosa-Canovas, Q. Howard Zhang

CRC Press

289 pages

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Hardback: 9781566767835
pub: 2001-03-01
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Description

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.

Table of Contents

Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields

Microbial Inactivation of Foods by Pulsed Electric Field

Inactivation of Escherichia coli in Skim Milk using Pulsed Electric Fields

Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields

Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae

Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Field

Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields

High Voltage Pulsed Electric Field Induced Structural Changes and Inactivation of Saccharomyces cerevisiae

Electron Microscopy of Saccharomyces cerevisiae Treated with High Intensity Pulsed Electric Fields

Inactivation of Bacillus subtilis Spores Using High Voltage Pulsed Electric Field

Enzymatic Inactivation by Pulsed Electric Fields, A Review

Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity

Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase

Pulsed Electric Field Treatment of Food and Product Safety Assurance

Physical Properties of Liquid Foods for Pulsed Electric Field Treatment

Reformulation of a Cheese Sauce and Salsa to Be Processed Using Pulsed Electric Fields

Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg

Comparison of Pulsed Electric Field, High Hydrostatic Pressure, and Heat Exchanger Processing Methods to Inactivate Saccharomyces cerevisiae

Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing

About the Series

Food Preservation Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science