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商品詳細
Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications. 2007 ed.
・ISBN 978-0-387-31053-4 hard EUR 99.99
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| 著者・編者 | Raso-Pueyo, Javier / Heinz, Volker (eds.), |
|---|---|
| シリーズ | (Food Engineering Series) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2006 |
| ページ数 | 246 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-50267＞ |
解説
In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.
Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry.
Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.