Food Preservation by Pulsed Electric Fields from Research to Appl

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Overview

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation.

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Product Details

  • ISBN-13: 9781420043952
  • Publisher: CRC Press
  • Publication date: 11/15/2007
  • Pages: 363
  • Product dimensions: 6.20 (w) x 9.30 (h) x 1.10 (d)

Table of Contents

Introduction

Preservation of food by pulsed electric fields: an introduction

S Notermans, Foundation Food Micro and Innovation, The Netherlands
• The need to preserve food
• Major preservation technologies
• Current developments and demands
• Current needs
• References

History of pulsed electric field treatment

S Toepfl, V Heinz, Deutsches Institut für Lebensmitteltechnik (DIL) e.V and D Knorr, Berlin University of Technology, Germany

- Introduction
• The evolution of PEF techniques Heinz Doevenspeck
• Research work on PEF application from 1980s to 2004
• Applications of PEF in food and bio-processing
• Present situation and future industrial exploitation
• Conclusions and future trends
• References

Part 1 Technology

Circuitry and pulse shapes in pulsed electric field treatment of food

S W H de Haan Delft University of Technology, The Netherlands
• Introduction
• Requirements
• Pulse shapes
• Circuitry
• Switches
• Other components
• Examples of applied systems
• Miscellaneous
• Trends in pulsed power technology
• Sources of further information and advice
• References

Chamber design for pulsed electric field treatment of food

E van den Bosch, formerly University of Delft, The Netherlands
• Introduction
• Electric field calculations
• Residence time distribution
• Wall temperature
• Experimental set-up
• Temperature measurements
• Other experimental results
• Conclusions and future trends
• References

Electrochemistry in pulsed electric field treatment chambers

B Roodenburg, Delft University of Technology, The Netherlands
• Electrochemistry: introduction
• Theory
• Experiments
• Treatment chamber lifetime
• Legislation
• Conclusions
• References

Hygienic design for pulsed electric field installations

C Smit and W de Haan, Stork Food Systems, The Netherlands
• Introduction
• Hygienic demands
• Construction elements
• Process aspects
• Conclusions

Technical and occupational safety requirements when treating foods by pulsed electric fields

P H F Morshuis, Delft University of Technology, The Netherlands
• Introduction
• Potential safety hazards
• Technical safety requirements
• Occupational safety requirements
• Food safety
• Conclusions
• References

Part 2 Product Safety and Quality

Microbial inactivation kinetics of pulsed electric field treatment

M B Fox, NIZO food research, The Netherlands
• Introduction
• Factors affecting inactivation kinetics
• Kinetic models
• Discussion
• Sources for further information and advice
• References

Probable mechanisms of microbial inactivation by pulsed electric fields

G Saulis, Vytautas Magnus University, Lithuania and P C Wouters, Unilever Research & Development Vlaardingen, The Netherlands
• Introduction
• The models used for the description of inactivation kinetics
• Mechanisms of microorganism inactivation by PEF
• Discussion
• Future trends
• Sources of further information and advice
• Acknowledgements
• References

Adaptation potential of microorganisms treated by pulsed electric fields

D Rodrigo, M Zúñiga, A Rivas and A Martínez, Instituto de Agroquimica y Tecnologia de Alimentos, Spain and S Notermans, Foundation Food Micro and Innovation, The Netherlands

- Introduction
• Pulsed Electric Field technology
• Sub-lethal damage from PEF
• Possibility of transformation
• Assessment of the risk of transforming Lact
• casei by PEF treatment
• Results and discussion
• Conclusions
• References

Hurdle technology and preservation of food by pulsed electric fields

I Álvarez, University of Zaragoza, Spain and V Heinz, Deutsches Institut für Lebensmitteltechnik (DIL) e.V, Germany
• Introduction
• Combination of PEF and temperature
• Combination of PEF and pH
• Combination of PEF and antimicrobials
• Combination of PEF and HP
• Combination of PEF and ultrasound
• Future trends
• Sources of further information and advice
• References

Validating the safety of foods treated by pulsed electric fields

L Keener, International Product Safety Consultants, Inc, USA
• Introduction
• Regulatory Considerations
• General principles of process validation
• Validating PEF treated products
• Validating the process performance
• Future trends
• Conclusions
• Summary
• References

Toxicological aspects of preservation of food by pulsed electric fields

A M Matser, H Schuten, H C Mastwijk, Food Technology Centre Wageningen UR, and A Lommen, RIKILT–Institute of Food Safety, The Netherlands
• Introduction
• Sources of possible toxicological hazards
• Metal release by electrode degradation
• Electrochemistry
• Possible changes in PEF treated products: substantial equivalence study
• Conclusions and further trends
• Acknowledgement
• References

Impact of pulsed electric fields on food enzymes and shelf life

P Elez-Martínez, O Martín-Belloso, Universitat de Lleida and D Rodrigo, F Sampedro, Consejo Superior de Investigaciones Científicas, Spain
• Introduction
• Enzyme inactivation by PEF
• Shelf life of food processed by PEF
• Future trends
• Nomenclature
• References

Part 3 Applications

Public acceptance of pulsed electric fields processing

L Frewer and A Fischer, Social Sciences Group Wageningen UR, The Netherlands
• Introduction
• A Historical perspective on risk communication
• The psychology of risk
• The introduction of GM foods in Europe
• References

Economic aspects of pulsed electric fields treatment of food

H Hoogland Unilever Research & Development Vlaardingen and W de Haan, Stork Food Systems, The Netherlands.
• Introduction
• PEF for pasteurisation
• The cost of PEF as a processing aid
• Quality
• Conclusions
• Acknowledgements
• References

Applications of pulsed electric fields processing of food

B Altunakar, S R Gurram and G V Barbosa-Cánovas, Washington State University, USA
• Introduction
• Historical overview
• Preservation of foods with Pulsed Electric Fields
• Hurdle concept and combination studies
• Conclusions
• References

Pitfalls of pulsed electric fields processing

H L M Lelieveld, formerly Unilever Research & Development Vlaardingen, H C Mastwijk, Food Technology Centre Wageningen UR, and E van den Bosch, formerly University of Delft, The Netherlands

- Control and Hygiene
• Position of treatment chamber
• Particulate foods and emulsions
• Gas bubbles
• Measuring field strength and pulse shape

Technologies related to pulsed electric fields processing and their potential

H L M Lelieveld, formerly Unilever Research & Development Vlaardingen, and S W H de Haan, Delft University of Technology, The Netherlands
• Pulsed magnetic field treatment
• High-voltage arc discharges
• Submerged streamers
• Ohmic heating
• Microwave and Radio Frequency heating
• Electron beam treatment
• Pulsed intense light
• Cold gaseous plasma treatment
• PEF In-pack
• References

Future potential of pulsed electric fields: treatment of bacterial pores, emulsions and packed products

H C Mastwijk and P V Bartels, Food Technology Centre Wageningen UR, The Netherlands
• Introduction
• Current PEF technology
• Dielectric and conductive properties
• Low and High frequency models
• Opportunities
• Conclusion
• List of symbols
• References

Definitions and guidelines for reporting on Pulsed Electric Field experiments

H C Mastwijk, K Gulfo-van Beusekom, I.E.Pol-Hofstad, H Schuten, M Boonman and P V Bartels, Food Technology Centre Wageningen UR, The Netherlands
• Introduction
• Parameters, units and dimensions
• Electrical conductivity and resistance
• Electrical Field Strength, Temperature and Treatment time
• Energy balance
• Processing, pre-sterilisation, start up
• Microbiological inactivation, ring test assessment
• Conclusions
• References

Scaling up of equipment for pulsed electric field treatment of foods

E van den Bosch, formerly University of Delft, The Netherlands
• Introduction
• Continuous versus batch treatment
• Parallel versus normal field chamber
• Flow cross section of parallel and normal field chamber
• Plate-plate chamber versus co-axial chamber
• Effect of scale on wall temperature
• Conclusion
• Acknowledgement

Regulatory acceptance of pulsed electric fields processing of foods

M Smith, formerly Unilever Health Institute Vlaardingen, The Netherlands and Philip Morris International, Switzerland
• Introduction
• Current European legislation
• US regulatory position
• Conclusions
• References

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