Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Pulsed Electric Fields Technology For The Food Industry
Download Pulsed Electric Fields Technology For The Food Industry full books in PDF, epub, and Kindle. Read online Pulsed Electric Fields Technology For The Food Industry ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Pulsed Electric Fields Technology for the Food Industry by : Javier Raso-Pueyo
Download or read book Pulsed Electric Fields Technology for the Food Industry written by Javier Raso-Pueyo and published by Springer. This book was released on 2010-12-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Pulsed Electric Fields in Food Processing by : Gustavo V. Barbosa-Canovas
Download or read book Pulsed Electric Fields in Food Processing written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2019-09-17 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi
Book Synopsis Pulsed Electric Fields Technology for the Food Industry by : Javier Raso
Download or read book Pulsed Electric Fields Technology for the Food Industry written by Javier Raso and published by Springer Nature. This book was released on 2022-01-01 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Preservation of Foods with Pulsed Electric Fields by :
Download or read book Preservation of Foods with Pulsed Electric Fields written by and published by Elsevier. This book was released on 1999-05-25 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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). Fundamentals of high intensity pulsed electric fields Design of PEF processing equipment Biological principles for microbial inactivation in electric fields PEF-induced biological changes PEF inactivation of vegetable cells, spores, and enzymes in foods Food processing by PEF HACCP in PEF processing PEF in the food industry for the new millennium
Book Synopsis Food Preservation by Pulsed Electric Fields by : H. L. M. Lelieveld
Download or read book Food Preservation by Pulsed Electric Fields written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2007-10-25 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Pulsed Electric Fields in Food Processing by : Gustavo V. Barbosa-Canovas
Download or read book Pulsed Electric Fields in Food Processing written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2019-09-17 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi
Book Synopsis Pulsed Electric Fields (PEF) by : Shaun Lynch
Download or read book Pulsed Electric Fields (PEF) written by Shaun Lynch and published by Nova Science Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for PEF treatment. Chapter Two discusses PEF in the winemaking process. Chapter Three reviews fruit juice preservation. Chapter Four investigates the effect of amplitude and treatment time of PEF on E. coli in carrot juice. Chapter Five analyzes the contribution of major electrical parameters on PEF treatment of Salmonella typhimurium in grape juice. Chapter Six reviews the effect of PEF on the quality of fresh apple fruits. Chapter Seven examines further potential of PEF treatments for the food industry. Chapter Eight discusses network simulation of the electrical response to PEF of ion-exchange membranes in electrodialysis.
Book Synopsis Structure and Function of Food Engineering by : Ayman Amer Eissa
Download or read book Structure and Function of Food Engineering written by Ayman Amer Eissa and published by BoD – Books on Demand. This book was released on 2012-08-22 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.
Book Synopsis Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow by : Francisco J. Barba
Download or read book Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow written by Francisco J. Barba and published by Academic Press. This book was released on 2020-05-08 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain
Book Synopsis Ohmic Heating in Food Processing by : Hosahalli S. Ramaswamy
Download or read book Ohmic Heating in Food Processing written by Hosahalli S. Ramaswamy and published by CRC Press. This book was released on 2014-02-14 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,
Book Synopsis 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies by : Tomaz Jarm
Download or read book 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies written by Tomaz Jarm and published by Springer. This book was released on 2015-08-31 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (WC2015). The congress took place in Portorož, Slovenia, during the week of September 6th to 10th, 2015. The scientific part of the Congress covered different aspects of electroporation and related technologies and included the following main topics: · Application of pulsed electric fields technology in food: challenges and opportunities · Electrical impedance measurement for assessment of electroporation yield · Electrochemistry and electroporation · Electroporation meets electrostimulation · Electrotechnologies for food and biomass treatment · Food and biotechnology applications · In vitro electroporation - basic mechanisms · Interfacial behaviour of lipid-assemblies, membranes and cells in electric fields · Irreversible electroporation in clinical use · Medical applications: electrochemotherapy · Medical applications: gene therapy · Non-electric field-based physical methods inducing cell poration and enhanced molecule transfer · Non-thermal plasmas for food safety, environmental applications and medical treatments · PEF for the food industry: fundamentals and applications · PEF proce ss integration - complex process chains and process combinations in the food industry · Predictable animal models · Pulsed electric fields and electroporation technologies in bioeconomy · Veterinary medical applications
Book Synopsis Conventional and Advanced Food Processing Technologies by : Suvendu Bhattacharya
Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Book Synopsis Novel Food Processing Technologies by : Gustavo V. Barbosa-Canovas
Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Book Synopsis Electron Beam Pasteurization and Complementary Food Processing Technologies by : Suresh Pillai
Download or read book Electron Beam Pasteurization and Complementary Food Processing Technologies written by Suresh Pillai and published by Elsevier. This book was released on 2014-11-28 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.
Book Synopsis Nonthermal Processing Technologies for Food by : Howard Q. Zhang
Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
Book Synopsis Handbook of Electroporation by : Damijan Miklavčič
Download or read book Handbook of Electroporation written by Damijan Miklavčič and published by Springer. This book was released on 2017-09-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major reference work is a one-shot knowledge base on electroporation and the use of pulsed electric fields of high intensity and their use in biology, medicine, biotechnology, and food and environmental technologies. The Handbook offers a widespread and well-structured compilation of 156 chapters ranging from the foundations to applications in industry and hospital. It is edited and written by most prominent researchers in the field. With regular updates and growing in its volume it is suitable for academic readers and researchers regardless of their disciplinary expertise, and will also be accessible to students and serious general readers. The Handbook's 276 authors have established scholarly credentials and come from a wide range of disciplines. This is crucially important in a highly interdisciplinary field of electroporation and the use of pulsed electric fields of high intensity and its applications in different fields from medicine, biology, food processing, agriculture, process engineering, energy and environment. An Editorial Board of distinguished scholars from across the world has selected and reviewed the various chapters to ensure the highest quality of this Handbook. The book was edited by an international team of Section Editors: P. Thomas Vernier, Boris Rubinsky, Juergen Kolb, Damijan Miklavcic, Marie-Pierre Rols, Javier Raso, Richard Heller, Gregor Serša, Dietrich Knorr, and Eugene Vorobiev.
Book Synopsis Handbook of Food Process Design by : Jasim Ahmed
Download or read book Handbook of Food Process Design written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-02-27 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
