Food Preservation by Pulsed Electric Fields

Written By H. L. M. Lelieveld
Food Preservation by Pulsed Electric Fields
  • Publsiher : Elsevier
  • Release : 25 October 2007
  • ISBN : 1845693833
  • Pages : 384 pages
  • Rating : /5 from reviews
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Download or read book entitled Food Preservation by Pulsed Electric Fields by author: H. L. M. Lelieveld which was release on 25 October 2007 and published by Elsevier with total page 384 pages . This book available in PDF, EPUB and Kindle Format. Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields
  • Author : H. L. M. Lelieveld,S Notermans,S W H De Haan
  • Publisher : Elsevier
  • Release Date : 2007-10-25
  • Total pages : 384
  • ISBN : 1845693833
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Summary : Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its ...

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
  • Publisher : John Wiley & Sons
  • Release Date : 2012-01-10
  • Total pages : 720
  • ISBN : 1845693833
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Summary : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as ...

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology
  • Author : Tatiana Koutchma
  • Publisher : CRC Press
  • Release Date : 2019-05-20
  • Total pages : 360
  • ISBN : 1845693833
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Summary : UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present ...

Food Preservation Process Design

Food Preservation Process Design
  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2011-03-14
  • Total pages : 368
  • ISBN : 1845693833
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Summary : The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be ...

Encyclopaedia of Food Science Food Technology and Nutrition

Encyclopaedia of Food Science  Food Technology and Nutrition
  • Author : Robert Macrae,Richard Kenneth Robinson,Michèle J. Sadler
  • Publisher : Unknown
  • Release Date : 1993
  • Total pages : 5365
  • ISBN : 1845693833
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Summary : The Encyclopaedia of Food Science, Food Technology and Nutrition provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the Encyclopedia includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, ...

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-04
  • Total pages : 672
  • ISBN : 1845693833
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Summary : Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure ...

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
  • Author : P Richardson
  • Publisher : Woodhead Publishing
  • Release Date : 2004-07-30
  • Total pages : 507
  • ISBN : 1845693833
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Summary : It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality....

Directory of European Research and Development

Directory of European Research and Development
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1997
  • Total pages : 212
  • ISBN : 1845693833
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Summary : Read online Directory of European Research and Development written by , published by which was released on 1997. Download full Directory of European Research and Development Books now! Available in PDF, ePub and Kindle....

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Release Date : 2014-03-21
  • Total pages : 76
  • ISBN : 1845693833
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Summary : Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh ...

Design of an Indicator System to Validate that Foods Have Undergone High Hydrostatic Pressure Processing

Design of an Indicator System to Validate that Foods Have Undergone High Hydrostatic Pressure Processing
  • Author : Phillip Lewis Minerich
  • Publisher : Unknown
  • Release Date : 2002
  • Total pages : 980
  • ISBN : 1845693833
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Summary : Read online Design of an Indicator System to Validate that Foods Have Undergone High Hydrostatic Pressure Processing written by Phillip Lewis Minerich, published by which was released on 2002. Download full Design of an Indicator System to Validate that Foods Have Undergone High Hydrostatic Pressure Processing Books now! Available in PDF, ...

Food Plant Safety

Food Plant Safety
  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Release Date : 2014-03-11
  • Total pages : 48
  • ISBN : 1845693833
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Summary : Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. ...

Ultraviolet LED Technology for Food Applications

Ultraviolet LED Technology for Food Applications
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2019-08-10
  • Total pages : 146
  • ISBN : 1845693833
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Summary : Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection ...

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
  • Author : P Richardson
  • Publisher : Taylor & Francis
  • Release Date : 2001-05-08
  • Total pages : 294
  • ISBN : 1845693833
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Summary : Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives ...

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes
  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing
  • Release Date : 2015-09-10
  • Total pages : 534
  • ISBN : 1845693833
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Summary : A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 ...

Encyclopaedia of Food Science Food Technology and Nutrition A Cassava

Encyclopaedia of Food Science  Food Technology  and Nutrition  A Cassava
  • Author : R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
  • Publisher : Unknown
  • Release Date : 1993
  • Total pages : 5365
  • ISBN : 1845693833
GET BOOK

Summary : For undergraduate and graduate students of food studies and nutrition, this encyclopaedia is a reference work for all subjects related to the sciences of food and nutrition. It should prove useful to students of food science, food technology, nutrition, dietetics, catering and food administration, as well as to students of ...