Pulsed Electric Fields Technology for the Food Industry Fundamentals
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 exi
- PDF / 17,748,628 Bytes
- 251 Pages / 504.6 x 720 pts Page_size
- 33 Downloads / 201 Views
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Americas-Puebla
Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Marfa S. Tapia, and Aurelio Lopez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Canovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Gustavo Barbosa-Canovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) PJ. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatmentsfor Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil 1. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) Javier Raso and Volker Heinz, Pulsed Electric Fields Technology for the Food Industry (2006) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002) Jorge E. Lozano, Fruit Manufacturing (2006) R.B. Miller, Electronic Irradiation of Foods: An Introduction to the Technology (2005) S.D Holdsworth, Thermal Processing of Packaged Foods (1997)
PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY Fundamentals and Applications
Edited by
Javier Raso University ofZaragoza Zaragoza, Spain
Volker Heinz German Institute of Food Technology Quakenbrueck, Germany
~ Springer
Editors: Javier Raso Dpto. Producci6n Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza CI Miguel Servet, 17750013 Zaragoza Spain [email protected]
Volker Heinz German Institute of Food Technology P.O. Box 1165 49601 Quakenbrueck [email protected]
Library of Congress Control Number : 20059388 I I ISBN-IO: 0-387-31053-3 ISBN-13: 978-0387-31053-4 Printed on acid-free paper.
© 2006 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part
Data Loading...
