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Item Details
Title: FOOD PRESERVATION BY PULSED ELECTRIC FIELDS
FROM RESEARCH TO APPLICATION
By: Huub Lelieveld (Editor)
Format: Electronic book text

List price: £195.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1845693833
ISBN 13: 9781845693831
Publisher: ELSEVIER SCIENCE & TECHNOLOGY
Pub. date: 25 October, 2007
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition 151
Synopsis: 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.
Publication: UK
Imprint: Woodhead Publishing Ltd
Returns: Non-returnable
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