Main description:

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Contents:

1.- Fundamentals of application of PEF in the food industry

1.1 History of PEF in food processing

1.2 Basic electric concepts and generation of high voltage pulses

1.3 The phenomenon of electroporation

1.4 Electrochemical reaction in PEF treatment

2.- Effects of interest of PEF in the food industry

2.1 Microbial inactivation by PEF

2.2 Cell membrane permeabilization by PEF

2.3 Effect of PEF on food quality

3.- Applications of PEF in the food industry

3.1 Liquid food pasteurization by PEF

3.2 PEF in the potato industry

3.3 PEF applications in a Winery

3.4 Improving sugar extraction by PEF

3.5 PEF applications in tomato Industry

3.6 Improving oil extraction from plant foods by PEF

3.7 Improving extraction of compounds from microalgae

3.8 Application of PEF for valorization of by products from the food industry

3.9 Other applications of PEF in the food industry

4.- PEF processing in the food industry

4.1 PEF industrial equipment design

4.3 PEF process performance analysis4.3 Process validation and Hygienic design for PEF processing

4.4 Environmental impact assessment of the PEF technology incorporation in food processing

4.5 Regulation of foods processed by PEF