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Pulsed Electric Fields Technology for the Food Industry

Fundamentals and Applications

  • Book
  • © 2022
  • Latest edition

Overview

Editors:
  1. Javier Raso

    1. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2Universidad de ZaragozaZaragozaSpain

  2. Volker Heinz

    1. German Institute of Food TechnologiesQuakenbrückGermany

  3. Ignacio Alvarez

    1. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2Universidad de ZaragozaZaragozaSpain

  4. Stefan Toepfl

    1. Elea Technology GmbHQuakenbrückGermany

  • Explains the fundamentals of pulsed electric fields (PEF) technology and its applications in the food industry
  • Provides up-to-date coverage on this rapidly growing area of food processing and preservation
  • Offers insight into the environmental impact and regulatory aspects of PEF processing

Part of the book series: Food Engineering Series (FSES)

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About this book

Among all nonthermal food processing technologieshigh intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavorcolor or nutrient value of foods opens interesting possibilities for the food processing industry.

This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologistsbiochemistsfood technologists and electrical and food engineers. With insight into current applications of PEF across the food industrythis text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foodslook no further than this essential text. 

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. Fundamentals of Application of Pulsed Electric Fields in the Food Industry

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. History of Pulsed Electric Fields in Food Processing

      • Werner SitzmannEugene VorobievJavier RasoIgnacio ÁlvarezNikolai Lebovka
      Pages 3-54

    3. Generation and Application of High Intensity Pulsed Electric Fields

      • M. J. Löffler
      Pages 55-106

    4. The Phenomenon of Electroporation

      • Samo Mahnič-KalamizaDamijan Miklavčič
      Pages 107-141

    5. Electrochemical Reactions in Pulsed Electric Fields Treatment

      • Gianpiero PataroGiovanna Ferrari
      Pages 143-166

  3. Effects of Interest of Pulsed Electric Fields in the Food Industry

    1. Front Matter

      Pages 167-167
      Download chapter PDF

    2. Microbial Inactivation by Pulsed Electric Fields

      • Carlota DelsoJuan Manuel MartínezGuillermo CebriánSantiago CondónJavier RasoIgnacio Álvarez
      Pages 169-207

    3. Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods

      • E. VorobievN. I. Lebovka
      Pages 209-269

    4. Effect of Pulsed Electric Fields on Food Quality

      • Olga Martín-BellosoRobert Soliva-FortunyMariana Morales-de la Peña
      Pages 271-296

  4. Applications of Pulsed Electric Fields in the Food Industry

    1. Front Matter

      Pages 297-297
      Download chapter PDF

    2. Liquid Food Pasteurization by Pulsed Electric Fields

      • Rian TimmermansMasja Nierop GrootAriette Matser
      Pages 299-323

    3. Pulsed Electric Fields in the Potato Industry

      • Kevin HillRobin OstermeierStefan TöpflVolker Heinz
      Pages 325-335

    4. Applications of Pulsed Electric Fields in Winemaking

      • Marcos Andrés MazaIgnacio ÁlvarezJavier Raso
      Pages 337-356

    5. Applying Pulsed Electric Fields to Improve Olive Oil Extraction

      • Ana Cristina Sánchez-GimenoIgnacio ÁlvarezJavier Raso
      Pages 357-368

    6. Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry

      • Christian Adrian GusbethWolfgang Frey
      Pages 369-384

    7. Drying Improving by Pulsed Electric Fields

      • Artur WiktorOleksii ParniakovDorota Witrowa-Rajchert
      Pages 385-397

    8. Pulsed Electric Fields Application in Meat Processing

      • Roman KarkiIndrawati OeyPhil BremerPat Silcock
      Pages 399-438

    9. Other Applications of Pulsed Electric Fields Technology for the Food Industry

      • Diederich Aguilar-MachadoJulio MontañezJavier RasoJuan Manuel Martínez
      Pages 439-466

  5. Pulsed Electric Fields Processing in the Food Industry

    1. Front Matter

      Pages 467-467
      Download chapter PDF
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Editors and Affiliations

  • Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2Universidad de ZaragozaZaragozaSpain

    Javier Raso Ignacio Alvarez

  • German Institute of Food TechnologiesQuakenbrückGermany

    Volker Heinz

  • Elea Technology GmbHQuakenbrückGermany

    Stefan Toepfl

About the editors

Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.

Volker Heinz is the Head of the German Institute of Food Technologies at Quakenbrück.

Ignacio Alvarez is an Assistant Professor of Food Technology at the University of Zaragoza in Spain.

Stefan Toepfl is the Managing Director of Eleaa leading food processing equipment supplier in QuakenbrückGermany.

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Bibliographic Information

  • Book Title: Pulsed Electric Fields Technology for the Food Industry

  • Book Subtitle: Fundamentals and Applications

  • Editors: Javier RasoVolker HeinzIgnacio AlvarezStefan Toepfl

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-030-70586-2

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-70585-5Published: 17 December 2021

  • Softcover ISBN: 978-3-030-70588-6Published: 18 December 2022

  • eBook ISBN: 978-3-030-70586-2Published: 01 January 2022

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 2

  • Number of Pages: VIII561

  • Number of Illustrations: 181 b/w illustrations

  • Topics: Food Science Biomedical Engineering/Biotechnology

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