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 wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.
Table of Contents
Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields (PEFs). Microbial Inactivation of Foods by PEF. Inactivation of Escherichia coli in Skim Milk using PEFs. Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 When Exposed to PEFs. PEF and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae. Inactivation of E. coli in Liquid Whole Eggs Using PEF. Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to PEFs. High Voltage PEF Induced Structural Changes and Inactivation of Saccharomyces cerevisiae. Electron Microscopy of Saccharomyces cerevisiae Treated with High Intensity PEFs. Inactivation of Bacillus subtilis Spores Using High Voltage PEF. Enzymatic Inactivation by PEFs. PEF Modification of Milk Alkaline Phosphatase Activity. PEF Denaturation of Bovine Alkaline Phosphatase. PEF Treatment of Food and Product Safety Assurance. Physical Properties of Liquid Foods for PEF Treatment. Reformulation of a Cheese Sauce and Salsa to Be Processed Using PEFs. Comparison Study of PEFs, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. Comparison of PEF, High Hydrostatic Pressure, and Heat Exchanger Processing Methods to Inactivate Saccharomyces cerevisiae. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after PEF, High Hydrostatic Pressure, or Heat Exchanger Processing.
Barbosa-Canovas, Gustavo V.; Zhang, Q. Howard