Preservation of Foods with Pulsed Electric Fields

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 fieldsDesign of PEF processing equipmentBiological principles for microbial inactivation in electric fieldsPEF-induced biological changesPEF inactivation of vegetable cells, spores, and enzymes in foodsFood processing by PEFHACCP in PEF processingPEF in the food industry for the new millennium