Description

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.

Key Features

  • 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

Readership

Those involved in research into PEF food processing and its commercialization

Table of Contents

Preservation of food by pulsed electric fields: An introduction; History of pulsed electric field treatment. Part 1 Technology: Circuitry and pulse shapes in pulsed electric field treatment of food; Chamber design for pulsed electric field treatment of food; Electrochemistry in pulsed electric field treatment chambers; Hygienic design for pulsed electric field installations; Technical and occupational safety requirements when treating foods by pulsed electric fields. Part 2 Product safety and quality: Microbial inactivation kinetics of pulsed electric field treatment; Probable mechanisms of microbial inactivation by pulsed electric fields; Adaptation potential of microorganisms treated by pulsed electric fields; Hurdle technology and preservation of food by pulsed electric fields; Validating the safety of foods treated by pulsed electric fields; Toxicological aspects of preservation of food by pulsed electric fields; Impact of pulsed electric fields on food enzymes and shelf life. Part 3 Applications: Public acceptance of pulsed electric fields processing; Economic aspects of pulsed electric fields treatment of food; Applications of pulsed electric fields processing of food; Pitfalls of pulsed electric fields processing; Technologies related to pulsed electric fields processing and their potential; Future potential of pulsed electric fields: Treatment of bacterial pores, emulsions and packed products; Definitions and guidelines for reporting on Pulsed Electric Field experiments; Scaling up of equipment for pulsed electric field treatment of foods; Regulatory acceptance of pulsed electric fields processing of foods.

Details

No. of pages:
384
Language:
English
Copyright:
© 2007
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845693831
Print ISBN:
9781845690588

About the editors

H. L. M. Lelieveld

Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of “Hygiene in food processing”, the “Handbook of hygiene control in the food industry” and “Food preservation by pulsed electric fields: From research to application”. He is co-editor of several other books, including “Ensuring Global Food Safety: Exploring Global Harmonization”, “Hygienic design of food factories”, ”Food safety management: a practical guide for the food industry” and “High Pressure Processing of Food – Principles, Technology and Applications”. He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated “People, planet, prosperity and the food chain” in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine.

Affiliations and Expertise

Global Harmonization Initiative (GHI), Vienna, Austria; European Hygienic Engineering and Design Group (EHEDG), Rotterdam, The Netherlands The Global Harmonization Initiative (GHI) is registered in Vienna, Austria; the European Hygienic Engineering and Design Group (EHEDG) in Rotterdam, the Netherlands; the European Federation of Food Science and Technology (EFFoST) in Wageningen, The Netherlands, International Union of Food Science and Technology (IUFoST) in Ontario, Canada. My home address, however, is in Bilthoven, The Netherlands.

S Notermans

Servé Notermans, an expert in microbial food safety, is currently Visiting Professor at the University of Central Lancashire, UK.

Affiliations and Expertise

Foundation Food Micro and Innovation

S W H De Haan

Sjoerd de Haan is Associate Professor in Power Electronics in the Electrical Power Processing Group, Delft University of Technology, The Netherlands.

Affiliations and Expertise

Technical University of Delft, The Netherlands

Reviews

…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