Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications


Shaun Lynch (Editor)

Series: Food Science and Technology
BISAC: TEC003090

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. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Inactivation Kinetic Models for Pulsed Electric Field Treatment
Jaswant Singh, Baljit Singh, Vasudha Bansal, C. Ghanshyam, and Manoj K. Nayak (Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India)

Chapter 2. Use of Pulsed Electric Fields to Improve the Winemaking Process
N. López-Giral, L. González-Arenzana, R. López, J. Portu, P. Santamaría, I. López-Alfaro, T. Garde-Cerdán (Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), San Adrián (Navarra), Spain, and others)

Chapter 3. Pulsed Electric Fields Technology: A Method to Preserve a Fruit Juice Containing Stevia rebaudiana Bertoni
Clara Miracle Belda-Galbis, María Nieves Criado, Juana María Carbonell-Capella, Ana Frígola, Antonio Martínez, and Dolores Rodrigo (Departament of Food Quality and Preservation, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, Paterna, València, Spain, and others)

Chapter 4. Sterilization of Carrot Juice with Pulsed Electric Field Treatment: A Non Thermal Preservation Technique
Jaswant Singh, Manjeet Singh, Baljit Singh, M K Nayak, Vasudha Bansal (Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India)

Chapter 5. Analyses of Contribution of Major Electrical Parameters on Pulsed Electric Field (PEF) Treatment of Salmonella Typhimurium Suspended in Grape Juice
Jaswant Singh, Baljit Singh, Manjeet Singh, Bhoopendra Kumar, C Ghnashyam, Vasudha Bansal (Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India)

Chapter 6. Effect of Pulsed Electric Field on Quality of Fresh Apple Fruits
Jian-Ya Qian, Li-Jiao Ma, Jing Tang, Wei Jiang, and Wei Chen (School of Food Science and Engineering, Yangzhou University, Huayang Xilu, Yangzhou, Jiangsu, China, and others)

Chapter 7. Potential of Pulsed Electric Field Treatment for Food Industry
Jaswant Singh, Manjeet Singh, Dr. Manoj K Nayak, Vasudha Bansal, Rajender Singh Sangwan (Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India)

Chapter 8. Network Simulation of the Electrical Response to Pulsed Electric Fields of Ion-Exchange Membranes in Electrodialysis
A. A. Moya (Universidad de Jaén, Departamento de Física, Universitario de Las Lagunillas, Jaén, Spain)


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