Preservation of Foods with Pulsed Electric Fields

Pulsed Electric Fields (PEF) has emerged as an attractive alternative to thermal methods in food preservation and is of interest to those working in engineering, processing, food safety and sensory analysis. This book is intended as a source of information on this subject.

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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).