Gustavo V. Barbosa-Canovas · Usha R. Pothakamury · M. Marcela Gongora-Nieto · Barry G. Swanson
may, 1999 · Elsevier
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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).
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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