Last edited by Majas
Saturday, February 15, 2020 | History

3 edition of Food Preservation by Pulsed Electric Fields found in the catalog.

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields

From Research to Application

by

  • 237 Want to read
  • 21 Currently reading

Published by CRC .
Written in English

    Subjects:
  • Electrical engineering,
  • Food & beverage technology,
  • Technology / Food Industry & Science,
  • Food Science,
  • Technology & Engineering,
  • Technology & Industrial Arts,
  • Science/Mathematics

  • Edition Notes

    ContributionsH.L.M. Lelieveld (Editor), S. Notermans (Editor), S.W.H. de Haan (Editor)
    The Physical Object
    FormatHardcover
    Number of Pages363
    ID Numbers
    Open LibraryOL11816438M
    ISBN 101420043951
    ISBN 109781420043952

    Heldmann, ed. Google Scholar Cole, M. An important aspect that differentiates between PEF processing and other microbial inactivation technologies is that the PEF treatment is delivered by pulsing. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Gurram, and G.

    Processing of eggs Some of the earliest studies in egg products were conducted by Dunn and Pearlman in a static parallel electrode treatment chamber with 2-cm gap using 25 exponentially decaying pulses with peak voltages of around 36 kV. Google Scholar Hayden, S. The results of this investigation suggested that both waveforms were effective in the microbial inactivation, with square wave pulse waveform being the most effective. Dehydration is the process of removing water or moisture from a food product. Carbon dioxide prevents insects and, depending on concentration, mold and oxidation from damaging the grain.

    Nanotechnology exhibits great potential for the food industry. V is proportional to the field strength E and radius of the cell. Effect of storage temperature on the survival and growth of Listeria monocyotogenes populations in the presence of indigenous surface microflora of fresh-cut cantaloupes - Ukuku, D. The study showed the importance of the hurdle approach in shelf-life extension.


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Food Preservation by Pulsed Electric Fields Download PDF Ebook

The strength of the sponge cakes prepared with PEF-treated eggs was greater than the cake made with non-processed eggs. Chang, Food Preservation by Pulsed Electric Fields book. Embuscado and Kerry C. After the energy storage device, the switch is the most important element of a high-power pulse generator.

Figure 1. The pulse generator emits a train of 5V pulses, and the trigger circuit serves to convert that to V pulses using a silicon control rectifier SCR. Description of pulsed Food Preservation by Pulsed Electric Fields book PEF may be applied in the form of exponentially decaying, square wave, bipolar, or oscillatory pulses.

When a trigger signal is applied, the charge stored in the capacitor flows though the food in the treatment chamber. The authors suggested that the leakage of mobile ions in decoated spores may increase as the temperature is raised due to an increase in average kinetic energy of the ions.

A continuous chamber with ion-conductive memberanes separating the electrodes and food. Sofos, Eds. Leslie and P. Tapia, G. Grahl and others reported the influence of pulse number in microbial inactivation of E.

Schematic configurations of the three most used PEF treatment chambers. In: Simpson, R. Main article: Biopreservation Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.

The continuous chamber with baffles Jemai and Vorobiev, mentioned that In most runs, one or two chambers were manually filled with grated cossettes see Fig.

In addition to color analysis of eggs products, Ma and others evaluated the density of fresh and PEF-treated LWE indicator of egg protein-foaming abilityas well as the strength of sponge cake baked with PEF-treated eggs. Nonthermal Processing of Foods and Emerging Technologies.

Riquet, P. Shafiur Rahman, ed. New York: Marcel Dekker. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life.

Solid-state semiconductor switches are considered by the experts as the future of high power switching Bartos, Effect of storage temperature on the survival and growth of Listeria monocyotogenes populations in the presence of indigenous surface microflora of fresh-cut cantaloupes [abstract].

To qualify as an alternative method, a new technology should have significant impact on quality while at the same time maintain the cost of technology within feasibility limits. Cano, eds. The tables include, when available, information on the treatment vessel, process conditions treatment time, temperature, electric field intensity, number of pulses, and waveshapemedia, and data on the log reduction achieved.

Electrical circuit for the production of exponential decay waveforms Figure 2.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.

This book presents a summary of these novel food processing techniques.

Food preservation

It also covers new methods used to monitor mic. Oct 22,  · 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.

Pulsed Electric Fields Processing of Foods: An Overview

The book covers every step in the sequence of converting raw material to the final product. It also discusCited by: 5.

Technology Food Preservation

Oct 25,  · Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history; Discusses the technology involved in PEF Food Preservation by Pulsed Electric Fields book preservationBrand: Elsevier Science.Jan 16,  · Rajeev Bhat pdf a Senior Lecturer in the Food Technology Division at the University Sains Malaysia, specialising in food safety and nutrition.

His research interests include: food nanotechnology, nutraceuticals, microbial technology and the application of modern food preservation technology.Apr 01,  · Emerging Food Technologies Presentation Series - University of Sri Jayewardanepura Advantages of Pulsed Electric Fields Technology Preservation of solid, semisolid & liquid food pasteurization - temperatures below °C (juices, milk, yogurt, soups, and liquid eggs) Economically & efficiently improve energy usage Providing.Feb 02,  · Pulsed electric field (PEF) processing is ebook emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes.

PEF can be used for processing liquid and semi-liquid food products.