國立虎尾科技大學 |

Pulsed Electric Fields Technology for the Food Industry = Fundamentals and Applications /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Pulsed Electric Fields Technology for the Food Industry/ edited by Javier Raso, Volker Heinz, Ignacio Alvarez, Stefan Toepfl.
Reminder of title:	Fundamentals and Applications /
other author:	Raso, Javier.
Description:	VIII, 561 p. 181 illus.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food science. -
Online resource:	https://doi.org/10.1007/978-3-030-70586-2
ISBN:	9783030705862

Pulsed Electric Fields Technology for the Food Industry = Fundamentals and Applications /
Pulsed Electric Fields Technology for the Food IndustryFundamentals and Applications /[electronic resource] :edited by Javier Raso, Volker Heinz, Ignacio Alvarez, Stefan Toepfl. - 2nd ed. 2022. - VIII, 561 p. 181 illus.online resource. - Food Engineering Series. - Food Engineering Series.

History of PEF in food processing -- Basic electric concepts and generation of high voltage pulses -- The phenomenon of electroporation -- Electrochemical reaction in PEF treatment -- Microbial inactivation by PEF -- Cell membrane permeabilization by PEF -- Effect of PEF on food quality -- Liquid food pasteurization by PEF -- PEF in the potato industry -- PEF applications in a Winery -- Improving sugar extraction by PEF -- PEF applications in tomato Industry -- Improving oil extraction from plant foods by PEF -- Improving extraction of compounds from microalgae -- Application of PEF for valorization of by products from the food industry -- Other applications of PEF in the food industry -- PEF industrial equipment design -- PEF process performance analysis -- Process validation and Hygienic design for PEF processing -- Environmental impact assessment of the PEF technology incorporation in food processing -- Regulation of foods processed by PEF.

Among all nonthermal food processing technologies, high 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 flavor, color 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 microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this 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 foods, look no further than this essential text. .

ISBN: 9783030705862

Standard No.: 10.1007/978-3-030-70586-2doiSubjects--Topical Terms:

1179759
Food science.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Pulsed Electric Fields Technology for the Food Industry = Fundamentals and Applications /
LDR:03604nam a22004215i 4500 001 1091905
003 DE-He213
005 20220110072044.0
007 cr nn 008mamaa
008 221228s2022 sz | s |||| 0|eng d
020 $a 9783030705862 $9 978-3-030-70586-2
024 7 $a 10.1007/978-3-030-70586-2 $2 doi
035 $a 978-3-030-70586-2
050 4 $a TX341-641
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Pulsed Electric Fields Technology for the Food Industry $h [electronic resource] : $b Fundamentals and Applications / $c edited by Javier Raso, Volker Heinz, Ignacio Alvarez, Stefan Toepfl.
250 $a 2nd ed. 2022.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a VIII, 561 p. 181 illus. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Food Engineering Series
505 0 $a History of PEF in food processing -- Basic electric concepts and generation of high voltage pulses -- The phenomenon of electroporation -- Electrochemical reaction in PEF treatment -- Microbial inactivation by PEF -- Cell membrane permeabilization by PEF -- Effect of PEF on food quality -- Liquid food pasteurization by PEF -- PEF in the potato industry -- PEF applications in a Winery -- Improving sugar extraction by PEF -- PEF applications in tomato Industry -- Improving oil extraction from plant foods by PEF -- Improving extraction of compounds from microalgae -- Application of PEF for valorization of by products from the food industry -- Other applications of PEF in the food industry -- PEF industrial equipment design -- PEF process performance analysis -- Process validation and Hygienic design for PEF processing -- Environmental impact assessment of the PEF technology incorporation in food processing -- Regulation of foods processed by PEF.
520 $a Among all nonthermal food processing technologies, high 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 flavor, color 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 microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this 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 foods, look no further than this essential text. .
650 0 $a Food science. $3 1179759
650 0 $a Biotechnology. $3 554955
650 1 4 $a Food Science. $3 673136
700 1 $a Raso, Javier. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399578
700 1 $a Heinz, Volker. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399579
700 1 $a Alvarez, Ignacio. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399580
700 1 $a Toepfl, Stefan. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399581
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030705855
776 0 8 $i Printed edition: $z 9783030705879
776 0 8 $i Printed edition: $z 9783030705886
830 0 $a Food Engineering Series $3 1351031
856 4 0 $u https://doi.org/10.1007/978-3-030-70586-2
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)