Food Preservation by Pulsed Electric Fields : From Research to Application (Hardcover)

Preservation of food by pulsed electric fields: an introduction; History of 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.