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Pulsed electric fields technology for the food industry / Javier Raso

Public ISBD Titre : Pulsed electric fields technology for the food industry : fundamentals and applications Type de document : texte imprimé Auteurs : Javier Raso, Auteur ; Volker Heinz, Auteur ; Ignacio Alvarez, Auteur Mention d'édition : 2 ed. Editeur : Netherlands : Springer Année de publication : 2022 Collection : Food Engineering Series Importance : 561 p. Présentation : couv. ill. en en coul ISBN/ISSN/EAN : 978-3-03-070588-6 Langues : Anglais (eng) Mots-clés : Pulsed Electric Food Applications,Pulsed Electric Fields,Liquid Food Pasteurization,High Voltage Pulses, Electrochemical Reaction Index. décimale : 10-06 Electromagnétisme Résumé : 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. Note de contenu : Contents Part 1.- Fundamentals of application of PEF in the food industry 1.1 History of PEF in food processing 1.2 Generation and Application of High Intensity Pulsed Electric Fields 1.3 The phenomenon of electroporation 1.4 Electrochemical Reactions in Pulsed Electric Fields Treatment Part 2.- Effects of interest of PEF in the food industry 2.1 Microbial Inactivation by Pulsed Electric Fields 2.2 Cell membrane permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods 2.3 Effect of Pulsed Electric Fields on Food Quality Part 3 Applications of Pulsed Electric Fields in the Food Industry 3.1 Liquid food pasteurization by Pulsed Electric Fields 3.2 Pulsed Electric Fields in the potato industry 3.3 Applications of Pulsed Electric Fields in Winemaking 3.4 Applying Pulsed Electric Fields to Improve Olive Oil Extraction 3.5Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry 3.6 Drying Improving by Pulsed Electric Fields 3.7 Pulsed Electric Fields Application in Meat Processing 3.8 Other Applications of Pulsed Electric Fields Technology for the Food Industry Part4 Pulsed Electric Fields Processing in the Food Industry 4.1 Pulsed Electric Fields industrial equipment design 4.2 Pulsed Electric Fields Industrial Equipment Design 4.3 Process Validation and Hygienic Design for Pulsed Electric Field Processing 4.4 Environmental Impact Assessment of Pulsed Electric Fields Technology for Food Processing 4.5 Regulation of Foods Processed by Pulsed or Moderate Electric Fields (PEF or MEF) Pulsed electric fields technology for the food industry : fundamentals and applications [texte imprimé] / Javier Raso, Auteur ; Volker Heinz, Auteur ; Ignacio Alvarez, Auteur  . -  2 ed. . - Netherlands : Springer, 2022 . - 561 p. : couv. ill. en en coul. - (Food Engineering Series) . ISBN : 978-3-03-070588-6 Langues : Anglais (eng) Mots-clés : Pulsed Electric Food Applications,Pulsed Electric Fields,Liquid Food Pasteurization,High Voltage Pulses, Electrochemical Reaction Index. décimale : 10-06 Electromagnétisme Résumé : 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. Note de contenu : Contents Part 1.- Fundamentals of application of PEF in the food industry 1.1 History of PEF in food processing 1.2 Generation and Application of High Intensity Pulsed Electric Fields 1.3 The phenomenon of electroporation 1.4 Electrochemical Reactions in Pulsed Electric Fields Treatment Part 2.- Effects of interest of PEF in the food industry 2.1 Microbial Inactivation by Pulsed Electric Fields 2.2 Cell membrane permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods 2.3 Effect of Pulsed Electric Fields on Food Quality Part 3 Applications of Pulsed Electric Fields in the Food Industry 3.1 Liquid food pasteurization by Pulsed Electric Fields 3.2 Pulsed Electric Fields in the potato industry 3.3 Applications of Pulsed Electric Fields in Winemaking 3.4 Applying Pulsed Electric Fields to Improve Olive Oil Extraction 3.5Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry 3.6 Drying Improving by Pulsed Electric Fields 3.7 Pulsed Electric Fields Application in Meat Processing 3.8 Other Applications of Pulsed Electric Fields Technology for the Food Industry Part4 Pulsed Electric Fields Processing in the Food Industry 4.1 Pulsed Electric Fields industrial equipment design 4.2 Pulsed Electric Fields Industrial Equipment Design 4.3 Process Validation and Hygienic Design for Pulsed Electric Field Processing 4.4 Environmental Impact Assessment of Pulsed Electric Fields Technology for Food Processing 4.5 Regulation of Foods Processed by Pulsed or Moderate Electric Fields (PEF or MEF)

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Code-barres	Cote	Support	Localisation	Section	Disponibilité	N.Inventaire
4100	10-06-58	Livre	Bibliothèque de Génie Electrique- USTO	Documentaires	Exclu du prêt	4100