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).
Key Features
* Fundamentals of high intensity pulsed electric fields
* Design of PEF processing equipment
* Biological principles for microbial inactivation in electric fields
* PEF-induced biological changes
* PEF inactivation of vegetable cells, spores, and enzymes in foods
* Food processing by PEF
* HACCP in PEF processing
* PEF in the food industry for the new millennium
