Pulsed Electric Fields Technology for the Food Industry
Fundamentals and Applications
(Sprache: Englisch)
Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating...
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Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.
Among all emerging nonthermal 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 book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.
About the Editors:
Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.
Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck.ting ones while reducing energy consumption for the food industry.
Among all emerging nonthermal 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 book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensiv
Among all emerging nonthermal 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 book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.
About the Editors:
Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain.
Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck.ting ones while reducing energy consumption for the food industry.
Among all emerging nonthermal 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 book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensiv
Inhaltsverzeichnis zu „Pulsed Electric Fields Technology for the Food Industry “
Pulsed Electric Fields Processing of Foods: An Overview.- Generation and Application of High Intensity Pulsed Electric Fields.- Fundamental Aspects of Microbial Membrane Electroporation.- Effects of Pulsed Electric Fields.- Microbial Inactivation by Pulsed Electric Fields.- Effect of PEF on Enzymes and Food Constituents.- Extraction of Intercellular Components by Pulsed Electric Fields.- Applications and Equipments.- Applications of Pulsed Electric Fields Technology for the Food Industry.- Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry.
Autoren-Porträt
Volker Heins, geb. 1957, Promotion 1988, seit 1996 Mitarbeiter am Institut für Sozialforschung in Frankfurt am Main. Zahlreiche Veröffentlichungen zur politischen Theorie, zur sozialwissenschaftlichen Technikforschung sowie zu Aspekten politischer und kultureller Globalisierung.Bibliographische Angaben
- 2010, XIV, 246 Seiten, 107 Schwarz-Weiß-Abbildungen, Maße: 1,8 x 2,5 cm, Kartoniert (TB), Englisch
- Herausgegeben: Javier Raso-Pueyo, Volker Heinz
- Verlag: Springer, Berlin
- ISBN-10: 1441940502
- ISBN-13: 9781441940506
Sprache:
Englisch
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