Barbosa-Canovas / Zhang Pulsed Electric Fields in Food Processing

Fundamental Aspects and Applications
1. Auflage 2010
ISBN: 978-1-4200-1510-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 289 Seiten

Reihe: Food Preservation Technology

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 to be fully adopted to process 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. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.

Zielgruppe

Food scientists

Autoren/Hrsg.

Barbosa-Canovas, Gustavo V.

Zhang, Q. Howard

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields
Microbial Inactivation of Foods by Pulsed Electric Field
Inactivation of Escherichia coli in Skim Milk using Pulsed Electric Fields
Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields
Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae
Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Field
Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields
High Voltage Pulsed Electric Field Induced Structural Changes and Inactivation of Saccharomyces cerevisiae
Electron Microscopy of Saccharomyces cerevisiae Treated with High Intensity Pulsed Electric Fields
Inactivation of Bacillus subtilis Spores Using High Voltage Pulsed Electric Field
Enzymatic Inactivation by Pulsed Electric Fields, A Review
Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity
Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase
Pulsed Electric Field Treatment of Food and Product Safety Assurance
Physical Properties of Liquid Foods for Pulsed Electric Field Treatment
Reformulation of a Cheese Sauce and Salsa to Be Processed Using Pulsed Electric Fields
Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg
Comparison of Pulsed Electric Field, 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 Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing