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Preservation of foods with pulsed electric fields
Title:
Preservation of foods with pulsed electric fields
Author:
Barbosa-Cánovas, Gustavo V.
ISBN:
9780080539461
9781281036100
Publication Information:
San Diego, Calif. : Academic Press, ©1999.
Physical Description:
1 online resource (xiii, 197 pages) : illustrations.
Series:
Food science and technology international series
Food science and technology international series.
Contents:
Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing.
Abstract:
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. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation).
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Electronic Access:
ScienceDirect http://www.sciencedirect.com/science/book/9780120781492Available:*
Shelf Number | Item Barcode | Shelf Location | Status |
|---|---|---|---|
| TP371.7 P74 1999 EB | 1186750-1001 | Elsevier E-Book Collections | Searching... |
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