Pulsed Electric Fields Technology for the Food Industry

Fundamentals and Applications

  • Javier Raso
  • Volker Heinz

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Gustavo V. Barbosa-Cánovas, Bilge Altunakar
      Pages 3-26
    3. Rafael Pagán, Pilar Mañas
      Pages 73-94
  3. Effects of Pulsed Electric Fields

    1. Front Matter
      Pages 95-95
    2. Ignacio Álvarez, Santiago Condón, Javier Raso
      Pages 97-129
    3. Pilar Mañas, Antonio Vercet
      Pages 131-151
    4. E. Vorobiev, N. I. Lebovka
      Pages 153-193
  4. Applications and Equipments

    1. Front Matter
      Pages 195-195
    2. Stefan Toepfl, Volker Heinz, Dietrich Knorr
      Pages 197-221
  5. Back Matter
    Pages 239-245

About this book

Introduction

In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.

Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry.

This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.

 

About the Editors:

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

Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck.

 

Keywords

enzymes food food engineering food industry food processing food science microorganism processing

Editors and affiliations

  • Javier Raso
    • 1
  • Volker Heinz
    • 2
  1. 1.Dpto. Producción Animal y Ciencia de los Alimentos Facultad de VeterinariaUniversidad de ZaragozaZaragozaSpain
  2. 2.German Institute of Food TechnologyQuakenbrueck

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-31122-7
  • Copyright Information Springer-Verlag US 2006
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-31053-4
  • Online ISBN 978-0-387-31122-7
  • Series Print ISSN 1571-0297
  • About this book