Food Preservation by Pulsed Electric Fields: From Research to Application (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura

...the most complete book on pulsed electric field processing, in particular in the context of food preservation., Trends in Food Science and Technology
...presents a state of the art view on food preservation by pulsed electric fields., Trends in Food Science and Technology
Refreshing and written with a lot of rigor and depth. You have raised the bar in publications, a great model to emulate., Jairus David, ConAgra Foods

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.

Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. 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. 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.

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
• Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life