Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications

High intensity pulsed electric fields (PEF) is a promising nonthermal technology for improving food processing, with information gathered by experienced professionals in the field over the last 15 years.

Format: Paperback / softback
Length: 561 pages
Publication date: 18 December 2022
Publisher: Springer Nature Switzerland AG

Numerous innovative technologies have been proposed in the pursuit of enhancing existing food processing methods. Among the emerging nonthermal technologies, high-intensity pulsed electric fields (PEF) hold significant appeal due to their remarkably short treatment times and minimal heating impact. This comprehensive book serves as a valuable compilation of information gathered over the past 15 years by esteemed microbiologists, biochemists, food technologists, and electrical and food engineers.

PEF technology has emerged as a promising solution in the food industry, offering numerous advantages over conventional thermal processing methods. One of the key advantages of PEF is its ability to inactivate microorganisms and enzymes, preserving the nutritional value and flavor of food products. This is particularly important in the preservation of fresh fruits, vegetables, and seafood, which are susceptible to spoilage and degradation due to the activity of enzymes and microorganisms.

In addition to its microbial inactivation capabilities, PEF technology also offers the potential to improve the texture, color, and flavor of food products. By applying PEF to food materials, scientists can manipulate the cellular structure and composition, resulting in products with improved texture, color, and taste. For example, PEF can be used to tenderize meat, increase the water retention capacity of fruits and vegetables, and enhance the flavor of spices and herbs.

Another advantage of PEF technology is its ability to reduce the energy consumption and environmental impact associated with food processing. Traditional thermal processing methods require significant amounts of energy to heat and cool food products, leading to increased energy consumption and greenhouse gas emissions. PEF, on the other hand, operates at low temperatures, reducing the need for energy-intensive heating and cooling processes. This not only helps to reduce energy costs but also contributes to the reduction of carbon footprint and environmental sustainability.

Despite its numerous advantages, PEF technology also faces several challenges that need to be addressed. One of the main challenges is the optimization of PEF treatment parameters, such as intensity, duration, and frequency, to achieve the desired outcomes without damaging the food products. Additionally, the development of efficient and cost-effective PEF equipment is crucial for the widespread adoption of this technology in the food industry.

In conclusion, high-intensity pulsed electric fields (PEF) have emerged as a promising nonthermal technology in the food industry. With its ability to inactivate microorganisms, improve the texture, color, and flavor of food products, and reduce energy consumption and environmental impact, PEF offers significant potential for the development of sustainable and efficient food processing methods. This book serves as a valuable resource for researchers, food industry professionals, and policymakers interested in exploring the applications of PEF technology in the food sector.

Weight: 866g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030705886
Edition number: 2nd ed. 2022