Pulsed Electric Fields (PEF)

Technology, Role in Food Science & Emerging Applications

Buch | Hardcover

173 Seiten

2016
Nova Science Publishers Inc (Verlag)
978-1-63485-451-1 (ISBN)

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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.

For Complete Table of Contents, please visit our website at: https://www.novapublishers.com/catalog/product_info.php?products_id=58794

Erscheinungsdatum	07.09.2016
Verlagsort	New York
Sprache	englisch
Maße	155 x 230 mm
Gewicht	434 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-63485-451-9 / 1634854519
ISBN-13	978-1-63485-451-1 / 9781634854511
Zustand	Neuware