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Full Description
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.
Contents
Preservation of food by pulsed electric fieldsof pulsed electric field treatment. Part 1 Technology: Circuitry and pulse shapes in pulsed electric field treatment of food; Chamber design for pulsed electric field treatment of food; Electrochemistry in pulsed electric field treatment chambers; Hygienic design for pulsed electric field installations; Technical and occupational safety requirements when treating foods by pulsed electric fields. Part 2 Product safety and quality: Microbial inactivation kinetics of pulsed electric field treatment; Probable mechanisms of microbial inactivation by pulsed electric fields; Adaptation potential of microorganisms treated by pulsed electric fields; Hurdle technology and preservation of food by pulsed electric fields; Validating the safety of foods treated by pulsed electric fields; Toxicological aspects of preservation of food by pulsed electric fields; Impact of pulsed electric fields on food enzymes and shelf life. Part 3 Applications: Public acceptance of pulsed electric fields processing; Economic aspects of pulsed electric fields treatment of food; Applications of pulsed electric fields processing of food; Pitfalls of pulsed electric fields processing; Technologies related to pulsed electric fields processing and their potential; Future potential of pulsed electric fields: Treatment of bacterial pores, emulsions and packed products; Definitions and guidelines for reporting on Pulsed Electric Field experiments; Scaling up of equipment for pulsed electric field treatment of foods; Regulatory acceptance of pulsed electric fields processing of foods.
