ENGLISH

Preservation of Foods with Pulsed Electric Fields

By Gustavo V. Barbosa-Canovas , Usha R. Pothakamury , M. Marcela Gongora-Nieto , Barry G. Swanson

Book information

Publisher
Academic Press
Year
1999
ISBN
0120781492, 9780120781492, 9780080539461
LCC
TP371.7 P74 1999
Open Library ID
OL52663M
Language
english
Format
PDF
Filesize
10 MB (10422462 bytes)
Series
Food Science and Technology
Pages
215\215
Library
Kingdwarf
Scanned
yes
Time added
2010-01-07 06:59:20

Description

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Key Features * Fundamentals of high intensity pulsed electric fields * Design of PEF processing equipment * Biological principles for microbial inactivation in electric fields * PEF-induced biological changes * PEF inactivation of vegetable cells, spores, and enzymes in foods * Food processing by PEF * HACCP in PEF processing * PEF in the food industry for the new millennium

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