Food Preservation by Pulsed Electric Fields: From Research to Application (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xiii-xvii Preface , Pages xix-xx 1 - Preservation of food by pulsed electric fields: An introduction , Pages 1-8 , S. Notermans 2 - History of pulsed electric field treatment , Pages 9-39 , S. Toepfl, V. Heinz, D. Knorr 3 - Circuitry and pulse shapes in pulsed electric field treatment of food , Pages 43-69 , S.W.H. de Haan 4 - Chamber design and process conditions for pulsed electric field treatment of food , Pages 70-93 , H.F.M. van den Bosch 5 - Electrochemistry in pulsed electric field treatment chambers , Pages 94-107 , B. Roodenburg 6 - Hygienic design for pulsed electric field installations , Pages 108-117 , C. Smit, W. de Haan 7 - Technical and occupational safety requirements when treating foods by pulsed electric fields , Pages 118-123 , P.H.F. Morshuis 8 - Microbial inactivation kinetics of pulsed electric field treatment , Pages 127-137 , M.B. Fox 9 - Probable mechanisms of microorganism inactivation by pulsed electric fields , Pages 138-155 , G. Saulis, P.C. Wouters 10 - Adaptation potential of microorganisms treated by pulsed electric fields , Pages 156-164 , D. Rodrigo, M. Zúñiga, A. Rivas, A. Martínez, S. Notermans 11 - Hurdle technology and the preservation of food by pulsed electric fields , Pages 165-177 , I. Álvarez, V. Heinz 12 - Validating the safety of foods treated by pulsed electric fields , Pages 178-200 , L. Keener 13 - Toxicological aspects of preservation of food by pulsed electric fields , Pages 201-211 , A.M. Matser, H.J. Schuten, H.C. Mastwijk, A. Lommen 14 - Impact of pulsed electric fields on food enzymes and shelf-life , Pages 212-246 , P. Elez-Martínez, O Martín-Belloso, D Rodrigo, F Sampedro 15 - Public acceptance of pulsed electric field processing , Pages 249-256 , L. Frewer, A. Fischer 16 - Economic aspects of pulsed electric field treatment of food , Pages 257-265 , H. Hoogland, W. de Haan 17 - Applications of pulsed electric fields for food preservation , Pages 266-293 , B. Altunakar, S.R. Gurram, G.V. Barbosa-Cánovas 18 - Pitfalls of pulsed electric field processing , Pages 294-299 , H.L.M. Lelieveld, H.C. Mastwijk, H.F.M. van den Bosch 19 - Technologies related to pulsed electric field processing and their potential , Pages 300-306 , H.L.M. Lelieveld, S.W.H. de Haan 20 - Future potential of pulsed electric field treatment: Treatment of bacterial spores, emulsions and packed products , Pages 307-319 , H.C. Mastwijk, P.V. Bartels 21 - Definitions and guidelines for reporting on pulsed electric field experiments , Pages 320-345 , H.C. Mastwijk, K. Gulfo-van Beusekom, I.E. Pol-Hofstad, H. Schuten, M. Boonman, P.V. Bartels 22 - Scaling-up of equipment for pulsed electric field treatment of foods , Pages 346-351 , H.F.M. van den Bosch 23 - Regulatory acceptance , Pages 352-357 , M. Smith, Philip Morris Index , Pages 358-363 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