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.X- ray, microwaves, and laser beam generation are typical examples. ... segment, fragment, or destroy materials; and to modify the surface of organic and inorganic parts and particles (Weise and Loeffler, 2001). ... Energy Institute, University of Applied Sciences, Nei- denburger Strasse 10, D-45877 Gelsenkirchen, Germany.
|Title||:||Pulsed Electric Fields Technology for the Food Industry|
|Author||:||Javier Raso-Pueyo, Volker Heinz|
|Publisher||:||Springer Science & Business Media - 2010-04-30|