Food Preservation by Pulsed Electric Fields: From Research to Application

Product Details

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation.

Publication Date: 11/02/2007
Pages: 363

Table of Contents

INTRODUCTION. 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.