Preservation Of Foods With Pulsed Electric Fields (food Science And Technology International)

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Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Key Features* Fundamentals of high intensity pulsed electric fields* Design of PEF processing equipment* Biological principles for microbial inactivation in electric fields* PEF-induced biological changes* PEF inactivation of vegetable cells, spores, and enzymes in foods* Food processing by PEF* HACCP in PEF processing* PEF in the food industry for the new millennium

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PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS FOOD SCIENCE A N D TECHNOLOGY International Series SERIES EDITOR Steve L. Taylor University of Nebraska ADVISORY BOARD Daryl B. Lund Louise Wicker CorneU University University of Georgia Douglas Archer Mina R. McDaniel FDA, Washington, DC Oregon State University Connie Weaver Bruce Chassy Purdue University University of Illinois Robert Hutkins Barbara O. Schneeman University of Nebraska University of California, Davis Howard Zhang Ohio State University A complete list of the books in this series appears at the end of this volume. PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS Gustavo V. Barbosa-C~novas M. Marcela G6ngora-Nieto Usha R. Pothakamury Barry G. Swanson Washington State University Pullman, Washington ACADEMIC PRESS San Diego London Boston New York Sydney Tokyo Toronto This book is printed on acid-flee paper. ( ~ Copyright 9 1999 by ACADEMIC PRESS All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Academic Press a division of Harcourt Brace & Company 525 B Street, Suite 1900, San Diego, California 92101-4495, USA http://www.apnet.com Academic Press 24-28 Oval Road, London NW1 7DX, UK http://www.hbuk.co.uk/ap/ Library of Congress Card Catalog Number: 99-60092 International Standard Book Number: 0-12-078149-2 PRINTED IN THE UNITED STATES OF AMERICA 99 00 01 02 03 04 MM 9 8 7 6 5 4 Dedication To our families This Page Intentionally Left Blank Contents Preface xi Acknowledgments eoo Xnll CHAPTER I Fundamentals of High-Intensity Pulsed Electric Fields (PEF) I Introduction Methods of Applying Electricity High-Intensity PEF Processing System Basics of High-Intensity PEF Energy Requirements Applications of PEF Technology in Food Preservation Some Drawbacks of PEF Final Remarks References I Jo II. III. IV. V. VI. VII. VIII. 3 4 7 II 13 14 17 17 CHAPTER 2 Design of PEF Processing Equipment I. II. III. IV. Introduction High-Voltage Pulsers Switches Treatment Chambers A. B. C. Electrode Shape Optimization Static Chambers Continuous Chambers 20 20 20 25 28 31 33 35 vii Contents viii V~ VI. VII. VIII. Cooling System Typical Measurements in a PEF System Packaging and Storing Final Remarks References