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Thursday, April 16, 2020 | History

7 edition of Preservation of foods with pulsed electric fields found in the catalog.

Preservation of foods with pulsed electric fields

  • 97 Want to read
  • 40 Currently reading

Published by Academic Press in San Diego .
Written in English

    Subjects:
  • Food -- Preservation.,
  • Electric fields -- Industrial applications.

  • Edition Notes

    Includes bibliographical references and index.

    StatementGustavo V. Barbosa-Cánovas ... [et al.].
    SeriesFood science and technology international series
    ContributionsBarbosa-Cánovas, Gustavo V.
    Classifications
    LC ClassificationsTP371.7 P74 1999
    The Physical Object
    Paginationxiii, 197 p. :
    Number of Pages197
    ID Numbers
    Open LibraryOL52663M
    ISBN 100120781492
    LC Control Number99060092
    OCLC/WorldCa41501634

    Pulsed electric field processing or electroporation can significantly improve your processes and your product quality, utilizing its impact on cell membranes. The disintegration of biological tissue is a key function in food processing to enhance winning of . Pulsed Electric Fields for Food Processing Technology 3. The principles of pulsed electric field The basic principle of the PEF technology is the application of short pulses of high electric fields with duration of microseconds micro- to milliseconds . Pulse electric field preservation method have potential to enhance the shelf life by inactivating the microorganism present in the food without much changes in sensory and nutritional qualities of food. This technique involves in the use of short pulses of electricity that passed through the liquid or semi-solid food : Abinaya, Soumitra Banerjee, Madhu Palati.


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Preservation of foods with pulsed electric fields Download PDF EPUB FB2

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF.

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 : Hardcover.

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation.

This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of Edition: 1. 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. 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.

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 technology, from research into product safety and technology development to issues associated with its commercial implementation.

Results of simultaneous high pressure (HPP) and pulsed electric field (PEF) preservation treatments on Saccharomyces cerevisiae model suspension are presented. They are based on the novel implementation of PEF method, associated with the sequence of sine- wave pulses of the strong electric field.

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional.

treatment chamber, which converts the pulsed voltage into PEFs. Pulsed Electric Fields in Food Preservation Pore initiation Electric field Water Water influx Membrane rupture Cell lysis Inactive cell Swelling FIGURE Mechanism of cell inactivation. (Adapted from T. Tsong,Biochim.

Bioeng). Novel Food Processing Technologies Book Summary: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne.

Pulsed electric field (PEF) technology is a non-thermal food preservation method that involves the use of short electricity pulses for microbial inactivation while imposing minimal detrimental influence on food quality.

This technology has the major advantage to provide high-quality foods to the consumers. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology.

This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric : Hardcover.

Pulsed electric fields (PEF) is an emerging technology that has been extensively studied for non-thermal food processing. PEF processing has been studied by a number of researchers across a wide range of liquid foods. Apple and orange juices are among the foods most often treated in Cited by: products [12].

Presently, the preservation of liquid foods by pulsed electric field on pilot scale system is available in Germany, The Netherland, Sweden, and USA [2]. Conclusion Pulsed electric field is a novel, non-thermal method of food preservation. Electric field strength and treatment are the mostCited by: 6.

High intensity pulse electric fields is highly appreciated as a nonthermal food preservation technology that involves the discharge of high voltage electric short pulses through the food product.

KeywordsCited by: pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food.

Correspondingly, this memoir highlights the potential of pulsed electric field technology as. Pulsed electric field (PEF) is a potential non-thermal food preservation technique to replace conventional thermal processi ng.

When exposed to high el ectrical field pulses, cell. Nonthermal Preservation of Foods Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology." We provide complimentary e.

Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology.".

Inthe first commercial pulsed electric field (PEF) application for juice preservation was installed in USA. This chapter discusses the principle of PEF, commercial exploitation and equipment design. PEF technology induces a rupture of cell membranes and affects consequently all processes related to permeabilization of the by: 3.

Book Description. Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. Pulsed electric fields.

Photosensitisation. Ozone treatment. UV treatment. Sonication. Nonthermal plasma treatment. 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 Brand: Elsevier Science. (Redirected from Pulsed electric field processing) Inhibition of microbial growth in food Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

The ‘Pulsed Electric Field’ (PEF) technology is a mild food processing technology, suitable for preserving liquid and semi-liquid food products. This processing method uses short electric pulses to achieve microbial inactivation in food products.

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.

This book reviews the current status of pulsed electric field food (PEF) processing, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the PEF process and its history.

Part I discusses the technology of PEF food preservation, with chapters on circuitry and pulse Cited by: Pulsed electric fields (PEF) technology exhibits potential especially for fruit juice preservation by providing safety while retaining nutritional and sensory quality.

Moreover, combination of PEF with antimicrobials appears to be even more promising. In this video, we explain the features of one of the novel food processing technologies treated by i3-food project, the so called 'Pulsed Electric Field Preservation, or 'PEF'.

More information. To have food available all year round, preservation is essential. However, traditional preservation methods such as drying, salting, acidifying, fermenting and heat treatments, whilst providing specific advantages, also have drawbacks.

These include negative effects on colour, flavour and concentration of nutrients such as vitamins. New methods are. This review shows that pulsed electric field (PEF) is a non‐thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high‐intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and Cited by: 5.

Pulsed electric field 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 technology, from research into product safety and technology development to issues associated with its commercial implementation.

Along the years, processing technologies for food preservation have been in constant development in order to meet current consumers’ claims. In this way, researchers have been continuously working to understand the effects of different novel emerging technologies tested on foods to ensure microbiological stability as well as high quality attributes.

Among these novel technologies, pulsed Cited by: Use of ultrahigh pressure to preserve prepackaged value-added food is increasing. Emerging preservation approaches also include using pulsed electric fields, UV light, and ultrasound, with the aim of ensuring food safety while minimizing adverse Cited by: 6.

Description: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of.

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields.

References: • Food preservation Techniques – Peter Zeuthen and Leif Bagh, Sarensen, CRC, Woodhead Publ. Ltd. • Maged E.A. Mohamed and Ayman H. Amer Eissa (). Pulsed Electric Fields for Food Processing Technology, Structure and Function of Food Engineering, Prof.

Ayman Amer Eissa (Ed.), ISBN:Intec, DOI:. The 9 chapters of this book cover the following topics: emerging technologies in food preservation; high hydrostatic pressure food processing; high intensity pulsed electric fields: processing equipment and design; biological effects and applications of pulsed electric fields for the preservation of foods; oscillating magnetic fields for food processing; application of light Cited by: Preservation of Foods by Pulsed Electric Fields: System Design and Key Components.

In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.

The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food. Get this from a library. Food preservation by pulsed electric fields: from research to application.

[H L M Lelieveld; S Notermans; S W H de Haan;] -- 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.

5. What is pulsed electric field?• Pulsed electric field (PEF) used short electric pulses to preserve the food.• Pulsed electric field (PEF) treatment is an innovative and promising method for non-thermal processing of foodstuff.• It is one of the most appealing technology due to- -short treatment time (typically below 1 second).

-reduced.Pulsed electric field processing can inactivate micro-organisms. It is a non-thermal food preservation technique. Unlike thermal pasteurization PEF does not affect vitamins, proteins and other valuable nutritional and functional components.

Electroporation applied for food preservation produces high quality, fresh like liquid foods and beverages. Subject: Food Technology Paper: Principles of the Food Processing & Preservation Module: Preservation of foods by pulsed light technology.