Innovations in Agricultural & Biological Engineering- Nonthermal Pulsed Electric Field Technology for the Food Industry

Illustrates pulsed electric field processing techniques for food preservation, an emerging food processing. Introduces role of nonthermal technology in novel food product development for ensuring the quality of the product. Addresses various aspects of PEF in relation to microorganisms and enzymes along with future aspects of the technology. This new book covers contemporary pulsed electric field processing techniques for food preservation, an emerging technique that has certain advantages over conventional thermal food processing techniques. Nonthermal PEF produces fresh-like food without affecting the sensory and nutritional properties of food. This volume explores and provides in-depth knowledge and understanding of the pulsed electric field and its applications. It introduces the role of nonthermal technology in novel food product development for ensuring the quality of food products and covers the applications of the technology in fruits and vegetables; in egg, meat, and poultry products; in milk products; and in cereals, legumes, and oilseeds.