Pulsed electric fields in food processing - Fundamental aspects and applications

hardback  250pp  ISBN 1566767830      £90.00

A volume in the Food Preservation Technology series; allow two to three weeks on top of standard delivery terms

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique for processing foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms and enzymes. This volume presents wide-ranging research and the latest developments in this emerging technology.

Contents:

• Engineering aspects of the continuous treatment of fluid foods by PEF
• Microbial inactivation of foods by PEF
• Inactivation of Escherichia coli in skimmed milk using PEF
• PEF treatment of food and product safety assurance
• Physical properties of liquid foods for PEF treatment
• Reformulation of a cheese sauce and salsa to be processed using PEF
• Comparison study of PEF, high hydrostatic pressure, and thermal processing on the electrophoretic patterns of liquid whole egg
• Comparison of PEF, high hydrostatic pressure, and heat exchanger processing methods to inactivate Saccharomyces cerevisiae
• Shelf stability, sensory analysis, and volatile flavor profile of raw apple juice after PEF, high hydrostatic pressure, or heat exchanger processing