Pulsed Electric Fields in Food Processing

• Presents detailed studies on the inactivation of enzymes and microorganisms by pulsed electric fields
• Provides comparisons of pulsed electric field, high hydrostatic pressure and thermal processing
• Includes examples of reformulating products for pulsed electric field processing

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.

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
• volatile flavor profile
• an industrial perspective on pulsed electric food processing in relation to safety assurance

Contents

1. Pulsed Electric Field Processing
2. Egineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields
3. Physical Properties of Liquid Foods for Pulsed Electric Field Treatment
4. Enzymatic Inactivation by Pulsed Electric Fields
5. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity
6. Pulsed Electric Field Denaturation of Bovine alkaline Phosphatase
7. Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas Fluorescens M3/6 When Exposed to Pulsed Electric Fields
8. Effect of Added Calcium and ADTA on the Inactivation of a Protease from Pseudomonas Fluorescens M3/6 When Exposed to Pulsed Electric Fields
9. Nonthermal Inactivation of Endoproteases by Pulsed Electric Field Technology
10. Inactivation of Listeria Innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields
11. Inactivation of Bacillus Subtilis Spores Using High Voltage Pulsed Electric Fields
12. Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces Cerevisiae
13. Nonthermal Inactivation of Pseudomonas Fluorescens in Liquid Whole Egg
14. Reformulation of a Cheese Sauce and Salsa to be Processed Using Pulsed Electric Fields
15. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Eggs
16. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing
17. Pulsed Electric Field Treatment of Food and Product Safety Assurance

Index

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