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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

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  • © 2020

Overview

  • Presents a comprehensive guide to making electroporation assisted protocols with an emphasis on application over theory, including all of the main processing techniques such as solid-liquid extraction, pressing, osmotic dehydration, drying, freezing and cooking
  • Focuses on the selective recovery and extraction of sugar, inulin, starch, proteins, polysaccharides, polyphenols, pigments, flavor compounds, phytochemicals, and other of high-value components from food biomasses such as fruits and vegetables, leaves, herbs, mushrooms and suspensions of cells
  • Covers biorefinery applications of pulsed electric energy for processing of wastes and non-food biomasses such as root and tuber crops, grape waste, lignocellulosic biomass, oil crops and residues, seeds and peels of exotic and citrus fruits

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About this book

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and biomass feedstocks. By focusing on application over theory, this book presents researchers with practical steps for processing techniques such as solid-liquid extraction, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin, starch, proteins, polysaccharides, polyphenols, pigments, flavor compounds, phytochemicals and other of high-value components from food biomasses such as fruits and vegetables, leaves, herbs, mushrooms, microalgae and suspensions of cells. 

Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy presents a singular overview of the biorefinery applications of pulsed electric energy for the processing of wastes and non-food biomasses such as root and tuber crops, grape waste, lignocellulosic biomass, oil crops and residues and seeds and peels of exotic and citrus fruits. The book begins by presenting general information on the fundamentals of electroporation and information on the procedures and protocols involved. Further chapters focus on the specific food processing operations involved and biorefinery applications for the processing of wastes and non-food biomasses. All of the relevant and up-to-date information any researcher needs on pulsed electric energy in food processing is presented here in this text. 



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Keywords

Table of contents (12 chapters)

  1. Fundamental of Electroporation, Experimental Procedures and Protocols

  2. Assistance of Food Processing Operations

  3. Examples of Foods and Biomass Feedstocks Processed by Pulsed Electric Energy

Authors and Affiliations

  • Université de Technologie de Compiègne, Sorbonne Universités, Compiègne Cedex, France

    Eugene Vorobiev

  • F. D. Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine, Kyiv, Ukraine

    Nikolai Lebovka

About the authors

Eugene Vorobiev is a full Professor of the Chemical Engineering Department and a head of the laboratory for Agro-Industrial Technologies at the Université de Technologie de Compiègne (UTC), France

Nikolai I. Lebovka is a full professor of physics in the Physics Department at the Taras Shevchenko National University of Kiev



Bibliographic Information

  • Book Title: Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

  • Authors: Eugene Vorobiev, Nikolai Lebovka

  • DOI: https://doi.org/10.1007/978-3-030-40917-3

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2020

  • Hardcover ISBN: 978-3-030-40916-6Published: 11 April 2020

  • Softcover ISBN: 978-3-030-40919-7Published: 11 April 2021

  • eBook ISBN: 978-3-030-40917-3Published: 10 April 2020

  • Edition Number: 1

  • Number of Pages: XIX, 418

  • Number of Illustrations: 22 b/w illustrations, 196 illustrations in colour

  • Topics: Food Science, Organic Chemistry

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