Preservation of Foods with Pulsed Electric

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). Key Features * 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

Preface

xi

Acknowledgments

xiii

Fundamentals of High-Intensity Pulsed Electric Fields (PEF)

1

(19)

Introduction

1

(2)

Methods of Applying Electricity

3

(1)

High-Intensity PEF Processing System

4

(3)

Basics of High-Intensity PEF

7

(4)

Energy Requirements

11

(2)

Applications of PEF Technology in Food Preservation

13

(1)

Some Drawbacks of PEF

14

(3)

Final Remarks

17

(1)

References

17

(3)

Design of PEF Processing Equipment

20

(27)

Introduction

20

(1)

High-Voltage Pulsers

20

(5)

Switches

25

(3)

Treatment Chambers

28

(13)

Electrode Shape Optimization

31

(2)

Static Chambers

33

(2)

Continuous Chambers

35

(6)

Cooling System

41

(2)

Typical Measurements in a PEF System

43

(1)

Packaging and Storing

44

(1)

Final Remarks

45

(1)

References

45

(2)

Biological Principles for Microbial Inactivation in Electric Fields

47

(29)

Introduction

47

(1)

Transmembrane Potential

48

(5)

Electromechanical Compression and Instability

53

(2)

Osmotic Imbalance

55

(1)

Viscoelastic Model

55

(3)

Hydrophobic and Hydrophilic Pores

58

(2)

Theories Based on Conformational Changes

60

(1)

Electric Field-Induced Structural Changes

61

(12)

Final Remarks

73

(1)

References

73

(3)

PEF-Induced Biological Changes

76

(32)

Introduction

76

(1)

Electropermeabilization

77

(1)

Electrofusion

77

(2)

Disruption and Biological Alteration

79

(1)

Electrical and Thermal Gradients Induced by PEF on Microbial Cell Membranes

79

(4)

Main Factors in Microbial Inactivation

83

(20)

Factors Dependent on Treatment Conditions

84

(14)

Factors Dependent on Microbial Entity Characteristics

98

(3)

Factors Dependent on Treatment Media

101

(2)

Final Remarks

103

(2)

References

105

(3)

PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods

108

(48)

Introduction

108

(1)

Microbial Inactivation

108

(30)

Inactivation of Yeasts

109

(5)

Inactivation of Escherichia coli

114

(11)

Inactivation of Staphylococcus aureus

125

(3)

Inactivation of Lactobacillus

128

(2)

Inactivation of Bacillus

130

(2)

Inactivation of Salmonella

132

(3)

Inactivation of Pseudomonas

135

(2)

Inactivation of Other Microorganisms

137

(1)

Spore Inactivation

138

(3)

Standardization of Inactivation Assessment

141

(1)

Enzyme Inactivation

142

(9)

Final Remarks

151

(1)

References

152

(4)

Food Processing by PEF

156

(16)

Introduction

156

(1)

Microbial Analysis

157

(1)

Chemical and Physical Analyses

158

(1)

Sensory Evaluation and Shelf-Life Studies

158

(1)

Quality and Shelf-Life Evaluation of PEF Products

159

(10)

Processing of Apple Juice

160

(2)

Processing of Orange Juice

162

(2)

Processing of Milk

164

(1)

Processing of Eggs

165

(2)

Processing of Green Pea Soup

167

(1)

Processing of Brine Solutions and Water in Cooling Systems

168

(1)

Final Remarks

169

(1)

References

170

(2)

Hazard Analysis and Critical Control Point (HACCP) in PEF Processing

172

(12)

Introduction

172

(1)

Term Definitions in HACCP Systems

173

(1)

The HACCP System

174

(1)

The HACCP System in PEF Processing

175

(7)

Hazard Assessment

175

(2)

Critical Control Points

177

(2)

Record Keeping

179

(3)

Final Remarks

182

(1)

References

183

(1)

PEF in the Food Industry for the New Millennium

184

(9)

Introduction

184

(1)

Commercialization

185

(1)

Industrialization and Production Costs

185

(1)

PEF Implementation in the Food Industry of Today

186

(1)

Regulatory Aspects for the Implementation of PEF

186

(4)

FDA Regulations

188

(1)

Letters of No Objection from the FDA

189

(1)

The Future of PEF

190

(1)

References

191

(2)

Index

193

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Preservation of Foods with Pulsed Electric Fields

Summary

Table of Contents

Supplemental Materials