Food preservation by pulsed electric fields: from research to application
Gespeichert in:
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2007
Boca Raton [u.a.] CRC Pr. |
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XX, 363 S. Ill., graph. Darst. |
| ISBN: | 1845690583 9781845690588 9781420043952 1420043951 |
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Datensatz im Suchindex
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| adam_text | CONTENTS CONTRIBUTOR CONTACT DETAILS XIII PREFACE XIX 1 PRESERVATION OF
FOOD BY PULSED ELECTRIC FIELDS: AN INTRODUCTION 1 S. NOTERMANS,
FOURULATION FOOD MICRO AND INNOVATION, THE NETHERLANDS 1.1 THE NEED TO
PRESERVE FOOD 1 1.2 MAJOR PRESERVATION TECHNOLOGIES 3 1.3 CURRENT
DEVELOPMENTS AND DEMANDS 5 1.4 CURRENT NEEDS 5 1.5 REFERENCES 7 2
HISTORY OF PULSED ELECTRIC FIELD TREATMENT.... 9 S. TOEPFL, V. HEINZ,
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK (DIL) E. V., GERMANY, AND D.
KNORR, BERLIN UNIVERSITY OF TECHNOLOGY, GERMANY 2.1 INTRODUCTION 9 2.2
THE EVOLUTION OF PEF TECHNIQUES 10 2.3 RESEARCH WORK ON PEF APPLICATIONS
FROM 1980S TO 2004 19 2.4 APPLICATIONS OF PEF IN FOOD AND
BIO-PROCESSING............. 24 2.5 PRESENT SITUATION AND FUTURE
INDUSTRIAL EXPLOITATION 28 2.6 OUTLOOK AND CONCLUSIONS 30 2.7 REFERENCES
31 PART I TECHNOLOGY 3 CIRCUITRY AND PULSE SHAPES IN PULSED ELECTRIC
FIELD TREATMENT OF FOOD 43 S. W H. DE HAAN, DELFT UNIVERSITY OF
TECHNOLOGY, THE NETHERLANDS 3.1 INTRODUCTION 43 3.2 REQUIREMENTS 44 4
CHAMBER DESIGN AND PROCESS CONDITIONS FOR PULSED ELECTRIC FIELD
TREATMENT OF FOOD. 70 H. F. M. VAN DEN BOSCH (FORMERLY DELFT UNIVERSITY
OF TECHNOLOGY), THE NETHERLANDS 4.1 INTRODUCTION 70 4.2 CHAMBER
GEOMETRIES 70 4.3 ELECTRIC FIELD CALCULATIONS 75 4.4 RESIDENCE TIME
DISTRIBUTION............................................... 78 4.5 WALL
TEMPERATURE 79 4.6 EXPERIMENTAL SET-UP 84 4.7 TEMPERATURE MEASUREMENTS
85 4.8 OTHER EXPERIMENTAL RESULTS 89 4.9 CONCLUSIONS AND FUTURE TRENDS
91 4.10 REFERENCES 92 5 ELECTROCHEMISTRY IN PULSED ELECTRIC FIELD
TREATMENT CHAMBERS 94 B. ROODENBURG, DELFT UNIVERSITY OF TECHNOLOGY, THE
NETHERLANDS 5.1 INTRODUCTION 94 5.2 THEORY 95 5.3 EXPERIMENTS 100 5.4
TREATMENT CHAMBER 1IFETIME 105 5.5 LEGISLATION 105 5.6 CONCLUSIONS 106
5.7 REFERENCES 106 6 HYGIENIC DESIGN FOR PULSED ELECTRIC FIELD
INSTALLATIONS 108 C. SMIT AND W: DE HAAN, STORK FOOD & DAIRY SYSTEMS,
THE NETHERLANDS 6.1 INTRODUCTION 108 6.2 HYGIENIC DEMANDS .., 109 6.3
CONSTRUCTION ELEMENTS 109 6.4 PROCESS ASPECTS 110 6.5 CONCLUSIONS 117
6.6 REFERENCES 117 VI CONTENTS 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11
PULSE SHAPES . CIRCUITRY . SWITCHES . OTHER COMPONENTS .. EXAMPLES OF
APPLIED SYSTEMS . MISCELLANEOUS . TRENDS IN PU1SED POWER TECHNOLOGY .
SOURCES OF FURTHER INFORMATION . REFERENCES , . 47 48 57 60 61 63 66
67 67 CONTENTS VLL 7 TECHNICAL AND OCCUPATIONAL SAFETY REQUIREMENTS WHEN
TREATING FOODS BY PULSED ELECTRIC FIELDS 118 P. H. F. MORSHUIS, DELFT
UNIVERSITY OF TECHNOLOGY, THE NETHERLANDS 7.1 INTRODUCTION 118 7.2
POTENTIAL SAFETY HAZARDS 118 7.3 TECHNIEAL SAFETY REQUIREMENTS........
120 7.4 OEEUPATIONAL SAFETY REQUIREMENTS 121 7.5 FOOD SAFETY 122 7.6
CONELUSIONS 123 7.7 REFERENEES 123 PART II PRODUCT SAFETY AND QUALITY 8
MICROBIAL INACTIVATION KINETICS OF PULSED ELECTRIC FIELD
TREATMENT.......... 127 M. B. FOX, NIZO FOOD RESEARCH, THE NETHERLANDS
8.1 INTRODUETION 127 8.2 FAETORS AFFEETING INACTIVATION KINETIES 127 8.3
KINETIE MODELS 130 8.4 DISEUSSION 133 8.5 SOURCES OF FURTHER INFORMATION
133 8.6 REFERENEES 134 9 PROBABLE MECHANISMS OF MICROORGANISM
INACTIVATION BY PULSED ELECTRIC FIELDS 138 G. SAULIS, VYTAUTAS MAGNUS
UNIVERSITY, LITHUANIA, AND P. C. WOUTERS, UNILEVER RESEARCH &
DEVELOPMENT VLAARDINGEN, THE NETHERLANDS 9.1
INTRODUETION........................................................................
138 9.2 MODELS USED FOR THE DESERIPTION OF INAETIVATION KINETICS 139 9.3
MEEHANISMS OF MIEROORGANISM INACTIVATION BY PEF 140 9.4 DISEUSSION 148
9.5 FUTURE TRENDS 150 9.6 SOUREES OF FURTHER INFORMATION 150 9.7
ACKNOWLEDGEMENTS 151 9.8
REFERENEES..........................................................................
151 10 ADAPTATION POTENTIAL OF MICROORGANISMS TREATED BY PULSED ELECTRIC
FIELDS 156 D. RODRIGO, M. ZUIIIGA, A. RIVAS AND A. MARTINEZ; INSTITUTO
DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, SPAIN, AND S. NOTERMANS,
FOUNDATION FOOD MICRO AND INNOVATION, THE NETHERLANDS 10.1 INTRODUCTION
156 10.2 PULSED ELEETRIC FIELD
TECHNOLOGY........................................ 157 VLLL CONTENTS
10.3 SUB-LETHAL DAMAGE FROM PEF 157 10.4 POSSIBILITY OF TRANSFORMATION
159 10.5 ASSESSMENT OF THE RISK OF TRANSFORMING LACT. CASEI BY PEF
TREATMENT........ 160 10.6 RESULTS AND DISCUSSION 161 10.7 CONCLUSIONS
163 10.8 REFERENCES 163 11 HURDIE TECHNOLOGY AND THE PRESERVATION OF
FOOD BY PULSED ELECTRIC FIELDS 165 I. ALVAREZ, UNIVERSITY OF ZARAGORA.
SPAIN, AND V. HEINZ; DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK (DIL)
E.V., GERMANY 11.1 INTRODUCTION 165 11.2 COMBINATION OF PEF AND
TEMPERATURE 167 11.3 COMBINATION OF PEF AND PR 169 11.4 COMBINATION OF
PEF AND ANTIMICROBIALS 170 11.5 COMBINATION OF PEF AND HIGH PRESSURE 172
11.6 COMBINATION OF PEF AND ULTRASOUND 173 11.7 FUTURE TRENDS 174 11.8
SOURCES OF FURTHER INFORMATION 174 11.9 REFERENCES 175 12 VALIDATING THE
SAFETY OF FOODS TREATED BY PULSED EIECTRIC FIEIDS 178 1. KEENER,
INTERNATIONAL PRODUCT SAFETY CONSULTANTS, LNC, USA 12.1
INTRODUCTION..................................................................
...... 178 12.2 REGULATORY CONSIDERATIONS 179 12.3 GENERAL PRINCIPLES OF
PROCESS VALIDATION 182 12.4 VALIDATING PEF-TREATED PRODUCTS 185 12.5
VALIDATING THE PROCESS PERFORMANCE.................................. 190
12.6 FUTURE TRENDS 195 12.7 CONCLUSIONS 196 12.8 SUMMARY 198 12.9
REFERENCES....................................................................
...... 198 12.10 BIBLIOGRAPHY 200 13 TOXICOIOGICAI ASPECTS OF
PRESERVATION OF FOOD BY PULSED EIECTRIC FIEIDS 201 A. M. MATSER, H. J.
SCHUTEN, H. C. MASTWIJK, FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE
NETHERLANDS, AND A. LAMMEN, RIKILT-LNSTITUTE OF FOAD SAFETY, THE
NETHERLANDS 13.1
INTRODUCTION..................................................................
...... 201 13.2 SOUICES OF POSSIBLE TOXICOLOGICAL HAZARDS 202 13.3 METAL
RELEASE BY ELECTRODE DEGRADATION 203 13.4 ELECTROCHEMISTRY 204 13.5
POSSIBLE CHANGES IN PEF-TREATED PRODUCTS: SUBSTANTIAL EQUIVALENCE STUDY
205 CONTENTS IX 13.6 CONCLUSIONS AND FUTURE TRENDS 209 13.7
AEKNOWLEDGEMENT 210 13.8 REFERENEES 210 14 IMPACT OF PULSED ELECTRIC
FIELDS ON FOOD ENZYMES AND SHELF- LIFE 212 P ELEZ-MARTINEZ, O.
MARTIN-BELLOSO, UNIVERSITAT DE LLEIDA, SPAIN AND D. RODRIGO, F.
SAMPEDRO, LNSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, SPAIN 14.1
INTRODUETION 212 14.2 ENZYME INAETIVATION BY PEF 212 14.3 SHELF-LIFE OF
FOOD PROEESSED BY PEF 227 14.4 FUTURE TRENDS 241 14.5 NOMENCLATURE 242
14.6 REFERENEES 242 PART III APPLICATIONS 15 PUBLIC ACCEPTANCE OF PULSED
ELECTRIC FIELD PROCESSING 249 L. FREWER AND A. FISCHER, SOCIAL SEIENCES
GROUP WAGENINGEN UR, THE NETHERLANDS 15.1
INTRODUETION..................................................................
...... 249 15.2 A HISTORIE AL PERSPEETIVE ON RISK EOMMUNIEATION 250 15.3
THE PSYEHOLOGY OF RISK 252 15.4 THE INTRODUCTION OF GM FOODS IN EUROPE
253 15.5 CONSUMER PEREEPTIONS OF RISK MANAGEMENT 253 15.6 OTHER ISSUES
OF RELEVANEE TO THE INTRODUCTION OF PEF TEEHNOLOGY 254 15.7 REFERENEES
254 16 ECONOMIC ASPECTS OF PULSED ELECTRIC FIELD TREATMENT OF FOOD 257
H. HOOGLAND, UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN, THE
NETHERLANDS, AND W DE HAAN, STORK FOOD & DAIRY SYSTEMS, THE NETHERLANDS
16.1 INTRODUETION.............. 257 16.2 PEF FUER PASTEURISATION 258 16.3
PEF AS A PROEESSING AID 262 16.4 QUA1ITY 263 16.5 CONELUSIONS 264 16.6
AEKNOWLEDGEMENTS 264 16.7 REFERENEES 265 17 APPLICATIONS OF PULSED
ELECTRIC FIELDS FOR FOOD PRESERVATION 266 B. ALTUNAKAR; S. R. GURRAM AND
G. V BARBOSA-CAENOVAS, WASHINGTON STATE UNIVERSITY, USA 17.1 INTRODUCTION
. 266 17.2 HISTORICAL OVERVIEW 267 X CONTENTS 17.3 PRESERVATION OF FOODS
WITH PULSED ELECTRIC FIELDS.. 270 17.4 THE HURDLE CONCEPT AND
COMBINATION STUDIES....... 286 17.5 CONCLUSIONS 287 17.6 REFERENCES
*..**** *..*****.............. 288 18 PITFALLS OF PULSED ELECTRIC FIELD
PROCESSING 294 H. L. M. LELIEVELD (FORMERLY UNILEVER RESEARCH &
DEVELOPMENT VLAARDINGEN), THE NETHERLANDS, H. C. MASTWIJK, FOOD
TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS, AND H. F. M. VAN DEN
BOSCH (FORMERLY DELFT UNIVERSITY OF TECHNOLOGY), THE NETHERLANDS 18.1
INTRODUCTION 294 18.2 CONTROL AND HYGIENE 294 18.3 POSITION OF TREATMENT
CHAMBER 295 18.4 PARTICULATE FOODS AND EMULSIONS 298 18.5 GAS BUBBLES *
* ** * *.... 299 18.6 MEASURING FIELD STRENGTH AND PULSE SHAPE 299 18.7
CONCLUSIONS 299 19 TECHNOLOGIES RELATED TO PULSED ELECTRIC FIELD
PROCESSING AND THEIR POTENTIAL................ 300 H. L. M. LELIEVELD
(FORMERLY UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN), THE NETHERLANDS,
AND S. VV. H. DE HAAN, DELFT UNIVERSITY OF TECHNOLOGY, THE NETHERLANDS
19.1 INTRODUCTION 300 19.2 PULSED MAGNETIC FIELD TREATMENT 300 19.3
HIGH-VOLTAGE ARC DISCHARGES 301 19.4 SUBMERGED STREAMERS 302 19.5 OHMIC
HEATING 303 19.6 MICROWAVE AND RADIO FREQUENCY HEATING 303 19.7 E1ECTRON
BEAM TREATMENT 304 19.8 PULSED INTENSE LIGHT 304 19.9 COLD GASEOUS
PLASMA TREATMENT 305 19.10 PEF IN-PACK 305 19.11 REFERENCES..... 306 20
FUTURE POTENTIAL OF PULSED ELECTRIC FIELD TREATMENT: TREATMENT OF
BACTERIAL SPORES, EMULSIONS AND PACKED PRODUCTS 307 H. C. MASTWIJK AND
P. V BARTELS, FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS 20.1
INTRODUCTION 307 20.2 CURRENT PEF TECHNO1OGY 307 20.3
OPPORTUNITIES......... 316 20.4 CONCLUSION 318 20.5 SYMBOLS. 318 20.6
REFERENCES 319 CONTENTS XI 21 DEFINITIONS AND GUIDELINES FOR REPORTING
ON PULSED ELECTRIC FIELD EXPERIMENTS 320 H. C. MASTWIJK, K. GULFO-VAN
BEUSEKOM, 1. E. POL-HOFSTAD. H. SCHUTEN, M. BOONMAN AND P. V BARTELS,
FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS 21.1 INTRODUCTION
320 21.2 PARAMETERS, UNITS AND
DIMENSIONS..................................... 321 21.3 ELECTRIC
CONDUCTIVITY AND RESISTANCE 323 21.4 ELECTRIC FIELD STRENGTH,
TEMPERATURE AND TREATMENT TIME.. 326 21.5 ENERGY BALANCE 335 21.6
PROCESSING, PRE-STERILISATION, START-UP 340 21.7 MICROBIOLOGICAL
INACTIVATICN, RING-TEST ASSESSMENT.......... 342 21.8 CONCLUSIONS 343
21.9 REFERENCES 345 22 SCALING-UP OF EQUIPMENT FOR PULSED ELECTRIC FIELD
TREATMENT OF FOODS 346 H. F M. VAN DEN BOSCH (FORMERLY DELJT UNIVERSITY
OF TECHNOLOGY), THE NETHERLANDS 22.1 INTRODUCTION 346 22.2 CONTINUOUS
VERSUS BATCH TREATMENT 346 22.3 PARALLEL VERSUS NORMAL FIELD CHAMBER 347
22.4 FLOW CROSS-SECTION OF PARALLEL AND NORMAL FIELD CHAMBER 349 22.5
PLATE-PLATE CHAMBER VERSUS CO-AXIAL CHAMBER 350 22.6 EFFECT OF SCALE ON
WALL TEMPERATURE 350 22.7 CONC!USIONS 351 22.8 ACKNOWLEDGEMENT 351 23
REGULATORY
ACCEPTANCE................................................................
352 M. SMITH (FORMERLY UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN, THE
NETHERLANDS), PHILIP MORRIS INTERNATIONAL RESEARCH & DEVELOPMENT,
NEUCHAETEL. SWITZERLAND 23.1 INTRODUCTION .. 352 23.2 CURRENT EUROPEAN
LEGISLATION 353 23.3 US REGULATORY POSITION 354 23.4 CONC!USIONS 356
23.5 REFERENCES 356 INDEX 358
|
| adam_txt |
CONTENTS CONTRIBUTOR CONTACT DETAILS XIII PREFACE XIX 1 PRESERVATION OF
FOOD BY PULSED ELECTRIC FIELDS: AN INTRODUCTION 1 S. NOTERMANS,
FOURULATION FOOD MICRO AND INNOVATION, THE NETHERLANDS 1.1 THE NEED TO
PRESERVE FOOD 1 1.2 MAJOR PRESERVATION TECHNOLOGIES 3 1.3 CURRENT
DEVELOPMENTS AND DEMANDS 5 1.4 CURRENT NEEDS 5 1.5 REFERENCES 7 2
HISTORY OF PULSED ELECTRIC FIELD TREATMENT. 9 S. TOEPFL, V. HEINZ,
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK (DIL) E. V., GERMANY, AND D.
KNORR, BERLIN UNIVERSITY OF TECHNOLOGY, GERMANY 2.1 INTRODUCTION 9 2.2
THE EVOLUTION OF PEF TECHNIQUES 10 2.3 RESEARCH WORK ON PEF APPLICATIONS
FROM 1980S TO 2004 19 2.4 APPLICATIONS OF PEF IN FOOD AND
BIO-PROCESSING. 24 2.5 PRESENT SITUATION AND FUTURE
INDUSTRIAL EXPLOITATION 28 2.6 OUTLOOK AND CONCLUSIONS 30 2.7 REFERENCES
31 PART I TECHNOLOGY 3 CIRCUITRY AND PULSE SHAPES IN PULSED ELECTRIC
FIELD TREATMENT OF FOOD 43 S. W H. DE HAAN, DELFT UNIVERSITY OF
TECHNOLOGY, THE NETHERLANDS 3.1 INTRODUCTION 43 3.2 REQUIREMENTS 44 4
CHAMBER DESIGN AND PROCESS CONDITIONS FOR PULSED ELECTRIC FIELD
TREATMENT OF FOOD. 70 H. F. M. VAN DEN BOSCH (FORMERLY DELFT UNIVERSITY
OF TECHNOLOGY), THE NETHERLANDS 4.1 INTRODUCTION 70 4.2 CHAMBER
GEOMETRIES 70 4.3 ELECTRIC FIELD CALCULATIONS 75 4.4 RESIDENCE TIME
DISTRIBUTION. 78 4.5 WALL
TEMPERATURE 79 4.6 EXPERIMENTAL SET-UP 84 4.7 TEMPERATURE MEASUREMENTS
85 4.8 OTHER EXPERIMENTAL RESULTS 89 4.9 CONCLUSIONS AND FUTURE TRENDS
91 4.10 REFERENCES 92 5 ELECTROCHEMISTRY IN PULSED ELECTRIC FIELD
TREATMENT CHAMBERS 94 B. ROODENBURG, DELFT UNIVERSITY OF TECHNOLOGY, THE
NETHERLANDS 5.1 INTRODUCTION 94 5.2 THEORY 95 5.3 EXPERIMENTS 100 5.4
TREATMENT CHAMBER 1IFETIME 105 5.5 LEGISLATION 105 5.6 CONCLUSIONS 106
5.7 REFERENCES 106 6 HYGIENIC DESIGN FOR PULSED ELECTRIC FIELD
INSTALLATIONS 108 C. SMIT AND W: DE HAAN, STORK FOOD & DAIRY SYSTEMS,
THE NETHERLANDS 6.1 INTRODUCTION 108 6.2 HYGIENIC DEMANDS ., 109 6.3
CONSTRUCTION ELEMENTS 109 6.4 PROCESS ASPECTS 110 6.5 CONCLUSIONS 117
6.6 REFERENCES 117 VI CONTENTS 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11
PULSE SHAPES . CIRCUITRY . SWITCHES . OTHER COMPONENTS . EXAMPLES OF
APPLIED SYSTEMS . MISCELLANEOUS . TRENDS IN PU1SED POWER TECHNOLOGY .
SOURCES OF FURTHER INFORMATION . REFERENCES , " . 47 48 57 60 61 63 66
67 67 CONTENTS VLL 7 TECHNICAL AND OCCUPATIONAL SAFETY REQUIREMENTS WHEN
TREATING FOODS BY PULSED ELECTRIC FIELDS 118 P. H. F. MORSHUIS, DELFT
UNIVERSITY OF TECHNOLOGY, THE NETHERLANDS 7.1 INTRODUCTION 118 7.2
POTENTIAL SAFETY HAZARDS 118 7.3 TECHNIEAL SAFETY REQUIREMENTS.
120 7.4 OEEUPATIONAL SAFETY REQUIREMENTS 121 7.5 FOOD SAFETY 122 7.6
CONELUSIONS 123 7.7 REFERENEES 123 PART II PRODUCT SAFETY AND QUALITY 8
MICROBIAL INACTIVATION KINETICS OF PULSED ELECTRIC FIELD
TREATMENT. 127 M. B. FOX, NIZO FOOD RESEARCH, THE NETHERLANDS
8.1 INTRODUETION 127 8.2 FAETORS AFFEETING INACTIVATION KINETIES 127 8.3
KINETIE MODELS 130 8.4 DISEUSSION 133 8.5 SOURCES OF FURTHER INFORMATION
133 8.6 REFERENEES 134 9 PROBABLE MECHANISMS OF MICROORGANISM
INACTIVATION BY PULSED ELECTRIC FIELDS 138 G. SAULIS, VYTAUTAS MAGNUS
UNIVERSITY, LITHUANIA, AND P. C. WOUTERS, UNILEVER RESEARCH &
DEVELOPMENT VLAARDINGEN, THE NETHERLANDS 9.1
INTRODUETION.
138 9.2 MODELS USED FOR THE DESERIPTION OF INAETIVATION KINETICS 139 9.3
MEEHANISMS OF MIEROORGANISM INACTIVATION BY PEF 140 9.4 DISEUSSION 148
9.5 FUTURE TRENDS 150 9.6 SOUREES OF FURTHER INFORMATION 150 9.7
ACKNOWLEDGEMENTS 151 9.8
REFERENEES.
151 10 ADAPTATION POTENTIAL OF MICROORGANISMS TREATED BY PULSED ELECTRIC
FIELDS 156 D. RODRIGO, M. ZUIIIGA, A. RIVAS AND A. MARTINEZ; INSTITUTO
DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, SPAIN, AND S. NOTERMANS,
FOUNDATION FOOD MICRO AND INNOVATION, THE NETHERLANDS 10.1 INTRODUCTION
156 10.2 PULSED ELEETRIC FIELD
TECHNOLOGY. 157 VLLL CONTENTS
10.3 SUB-LETHAL DAMAGE FROM PEF 157 10.4 POSSIBILITY OF TRANSFORMATION
159 10.5 ASSESSMENT OF THE RISK OF TRANSFORMING LACT. CASEI BY PEF
TREATMENT. 160 10.6 RESULTS AND DISCUSSION 161 10.7 CONCLUSIONS
163 10.8 REFERENCES 163 11 HURDIE TECHNOLOGY AND THE PRESERVATION OF
FOOD BY PULSED ELECTRIC FIELDS 165 I. ALVAREZ, UNIVERSITY OF ZARAGORA.
SPAIN, AND V. HEINZ; DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK (DIL)
E.V., GERMANY 11.1 INTRODUCTION 165 11.2 COMBINATION OF PEF AND
TEMPERATURE 167 11.3 COMBINATION OF PEF AND PR 169 11.4 COMBINATION OF
PEF AND ANTIMICROBIALS 170 11.5 COMBINATION OF PEF AND HIGH PRESSURE 172
11.6 COMBINATION OF PEF AND ULTRASOUND 173 11.7 FUTURE TRENDS 174 11.8
SOURCES OF FURTHER INFORMATION 174 11.9 REFERENCES 175 12 VALIDATING THE
SAFETY OF FOODS TREATED BY PULSED EIECTRIC FIEIDS 178 1. KEENER,
INTERNATIONAL PRODUCT SAFETY CONSULTANTS, LNC, USA 12.1
INTRODUCTION.
. 178 12.2 REGULATORY CONSIDERATIONS 179 12.3 GENERAL PRINCIPLES OF
PROCESS VALIDATION 182 12.4 VALIDATING PEF-TREATED PRODUCTS 185 12.5
VALIDATING THE PROCESS PERFORMANCE. 190
12.6 FUTURE TRENDS 195 12.7 CONCLUSIONS 196 12.8 SUMMARY 198 12.9
REFERENCES.
. 198 12.10 BIBLIOGRAPHY 200 13 TOXICOIOGICAI ASPECTS OF
PRESERVATION OF FOOD BY PULSED EIECTRIC FIEIDS 201 A. M. MATSER, H. J.
SCHUTEN, H. C. MASTWIJK, FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE
NETHERLANDS, AND A. LAMMEN, RIKILT-LNSTITUTE OF FOAD SAFETY, THE
NETHERLANDS 13.1
INTRODUCTION.
. 201 13.2 SOUICES OF POSSIBLE TOXICOLOGICAL HAZARDS 202 13.3 METAL
RELEASE BY ELECTRODE DEGRADATION 203 13.4 ELECTROCHEMISTRY 204 13.5
POSSIBLE CHANGES IN PEF-TREATED PRODUCTS: SUBSTANTIAL EQUIVALENCE STUDY
205 CONTENTS IX 13.6 CONCLUSIONS AND FUTURE TRENDS 209 13.7
AEKNOWLEDGEMENT 210 13.8 REFERENEES 210 14 IMPACT OF PULSED ELECTRIC
FIELDS ON FOOD ENZYMES AND SHELF- LIFE 212 P ELEZ-MARTINEZ, O.
MARTIN-BELLOSO, UNIVERSITAT DE LLEIDA, SPAIN AND D. RODRIGO, F.
SAMPEDRO, LNSTITUTO DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, SPAIN 14.1
INTRODUETION 212 14.2 ENZYME INAETIVATION BY PEF 212 14.3 SHELF-LIFE OF
FOOD PROEESSED BY PEF 227 14.4 FUTURE TRENDS 241 14.5 NOMENCLATURE 242
14.6 REFERENEES 242 PART III APPLICATIONS 15 PUBLIC ACCEPTANCE OF PULSED
ELECTRIC FIELD PROCESSING 249 L. FREWER AND A. FISCHER, SOCIAL SEIENCES
GROUP WAGENINGEN UR, THE NETHERLANDS 15.1
INTRODUETION.
. 249 15.2 A HISTORIE AL PERSPEETIVE ON RISK EOMMUNIEATION 250 15.3
THE PSYEHOLOGY OF RISK 252 15.4 THE INTRODUCTION OF GM FOODS IN EUROPE
253 15.5 CONSUMER PEREEPTIONS OF RISK MANAGEMENT 253 15.6 OTHER ISSUES
OF RELEVANEE TO THE INTRODUCTION OF PEF TEEHNOLOGY 254 15.7 REFERENEES
254 16 ECONOMIC ASPECTS OF PULSED ELECTRIC FIELD TREATMENT OF FOOD 257
H. HOOGLAND, UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN, THE
NETHERLANDS, AND W DE HAAN, STORK FOOD & DAIRY SYSTEMS, THE NETHERLANDS
16.1 INTRODUETION. 257 16.2 PEF FUER PASTEURISATION 258 16.3
PEF AS A PROEESSING AID 262 16.4 QUA1ITY 263 16.5 CONELUSIONS 264 16.6
AEKNOWLEDGEMENTS 264 16.7 REFERENEES 265 17 APPLICATIONS OF PULSED
ELECTRIC FIELDS FOR FOOD PRESERVATION 266 B. ALTUNAKAR; S. R. GURRAM AND
G. V BARBOSA-CAENOVAS, WASHINGTON STATE UNIVERSITY, USA 17.1 INTRODUCTION
. 266 17.2 HISTORICAL OVERVIEW 267 X CONTENTS 17.3 PRESERVATION OF FOODS
WITH PULSED ELECTRIC FIELDS. 270 17.4 THE HURDLE CONCEPT AND
COMBINATION STUDIES. 286 17.5 CONCLUSIONS 287 17.6 REFERENCES
*.**** *.*****. 288 18 PITFALLS OF PULSED ELECTRIC FIELD
PROCESSING 294 H. L. M. LELIEVELD (FORMERLY UNILEVER RESEARCH &
DEVELOPMENT VLAARDINGEN), THE NETHERLANDS, H. C. MASTWIJK, FOOD
TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS, AND H. F. M. VAN DEN
BOSCH (FORMERLY DELFT UNIVERSITY OF TECHNOLOGY), THE NETHERLANDS 18.1
INTRODUCTION 294 18.2 CONTROL AND HYGIENE 294 18.3 POSITION OF TREATMENT
CHAMBER 295 18.4 PARTICULATE FOODS AND EMULSIONS 298 18.5 GAS BUBBLES *
* ** * *. 299 18.6 MEASURING FIELD STRENGTH AND PULSE SHAPE 299 18.7
CONCLUSIONS 299 19 TECHNOLOGIES RELATED TO PULSED ELECTRIC FIELD
PROCESSING AND THEIR POTENTIAL. 300 H. L. M. LELIEVELD
(FORMERLY UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN), THE NETHERLANDS,
AND S. VV. H. DE HAAN, DELFT UNIVERSITY OF TECHNOLOGY, THE NETHERLANDS
19.1 INTRODUCTION 300 19.2 PULSED MAGNETIC FIELD TREATMENT 300 19.3
HIGH-VOLTAGE ARC DISCHARGES 301 19.4 SUBMERGED STREAMERS 302 19.5 OHMIC
HEATING 303 19.6 MICROWAVE AND RADIO FREQUENCY HEATING 303 19.7 E1ECTRON
BEAM TREATMENT 304 19.8 PULSED INTENSE LIGHT 304 19.9 COLD GASEOUS
PLASMA TREATMENT 305 19.10 PEF IN-PACK 305 19.11 REFERENCES. 306 20
FUTURE POTENTIAL OF PULSED ELECTRIC FIELD TREATMENT: TREATMENT OF
BACTERIAL SPORES, EMULSIONS AND PACKED PRODUCTS 307 H. C. MASTWIJK AND
P. V BARTELS, FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS 20.1
INTRODUCTION 307 20.2 CURRENT PEF TECHNO1OGY 307 20.3
OPPORTUNITIES. 316 20.4 CONCLUSION 318 20.5 SYMBOLS. 318 20.6
REFERENCES 319 CONTENTS XI 21 DEFINITIONS AND GUIDELINES FOR REPORTING
ON PULSED ELECTRIC FIELD EXPERIMENTS 320 H. C. MASTWIJK, K. GULFO-VAN
BEUSEKOM, 1. E. POL-HOFSTAD. H. SCHUTEN, M. BOONMAN AND P. V BARTELS,
FOOD TECHNOLOGY CENTRE WAGENINGEN UR, THE NETHERLANDS 21.1 INTRODUCTION
320 21.2 PARAMETERS, UNITS AND
DIMENSIONS. 321 21.3 ELECTRIC
CONDUCTIVITY AND RESISTANCE 323 21.4 ELECTRIC FIELD STRENGTH,
TEMPERATURE AND TREATMENT TIME. 326 21.5 ENERGY BALANCE 335 21.6
PROCESSING, PRE-STERILISATION, START-UP 340 21.7 MICROBIOLOGICAL
INACTIVATICN, RING-TEST ASSESSMENT. 342 21.8 CONCLUSIONS 343
21.9 REFERENCES 345 22 SCALING-UP OF EQUIPMENT FOR PULSED ELECTRIC FIELD
TREATMENT OF FOODS 346 H. F M. VAN DEN BOSCH (FORMERLY DELJT UNIVERSITY
OF TECHNOLOGY), THE NETHERLANDS 22.1 INTRODUCTION 346 22.2 CONTINUOUS
VERSUS BATCH TREATMENT 346 22.3 PARALLEL VERSUS NORMAL FIELD CHAMBER 347
22.4 FLOW CROSS-SECTION OF PARALLEL AND NORMAL FIELD CHAMBER 349 22.5
PLATE-PLATE CHAMBER VERSUS CO-AXIAL CHAMBER 350 22.6 EFFECT OF SCALE ON
WALL TEMPERATURE 350 22.7 CONC!USIONS 351 22.8 ACKNOWLEDGEMENT 351 23
REGULATORY
ACCEPTANCE.
352 M. SMITH (FORMERLY UNILEVER RESEARCH & DEVELOPMENT VLAARDINGEN, THE
NETHERLANDS), PHILIP MORRIS INTERNATIONAL RESEARCH & DEVELOPMENT,
NEUCHAETEL. SWITZERLAND 23.1 INTRODUCTION . 352 23.2 CURRENT EUROPEAN
LEGISLATION 353 23.3 US REGULATORY POSITION 354 23.4 CONC!USIONS 356
23.5 REFERENCES 356 INDEX 358 |
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| dewey-ones | 664 - Food technology |
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| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie |
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| illustrated | Illustrated |
| index_date | 2024-07-02T19:27:48Z |
| indexdate | 2024-07-09T21:10:01Z |
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| publisher | Woodhead Publ. [u.a.] CRC Pr. |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Food preservation by pulsed electric fields from research to application ed. by H. L. M. Lelieveld ... Cambridge [u.a.] Woodhead Publ. [u.a.] 2007 Boca Raton [u.a.] CRC Pr. XX, 363 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Campos eléctricos - Aplicaciones industriales lemb Conservas de alimentos lemb Electric fields Industrial applications Food Preservation Elektroporation (DE-588)4237755-9 gnd rswk-swf Konservierung (DE-588)4114279-2 gnd rswk-swf Impulstechnik (DE-588)4128338-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Elektrisches Feld (DE-588)4014211-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Konservierung (DE-588)4114279-2 s Impulstechnik (DE-588)4128338-7 s Elektrisches Feld (DE-588)4014211-5 s DE-604 Elektroporation (DE-588)4237755-9 s b DE-604 Lelieveld, Huub L. M. edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016261859&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food preservation by pulsed electric fields from research to application Campos eléctricos - Aplicaciones industriales lemb Conservas de alimentos lemb Electric fields Industrial applications Food Preservation Elektroporation (DE-588)4237755-9 gnd Konservierung (DE-588)4114279-2 gnd Impulstechnik (DE-588)4128338-7 gnd Lebensmittel (DE-588)4034870-2 gnd Elektrisches Feld (DE-588)4014211-5 gnd |
| subject_GND | (DE-588)4237755-9 (DE-588)4114279-2 (DE-588)4128338-7 (DE-588)4034870-2 (DE-588)4014211-5 (DE-588)4143413-4 |
| title | Food preservation by pulsed electric fields from research to application |
| title_auth | Food preservation by pulsed electric fields from research to application |
| title_exact_search | Food preservation by pulsed electric fields from research to application |
| title_exact_search_txtP | Food preservation by pulsed electric fields from research to application |
| title_full | Food preservation by pulsed electric fields from research to application ed. by H. L. M. Lelieveld ... |
| title_fullStr | Food preservation by pulsed electric fields from research to application ed. by H. L. M. Lelieveld ... |
| title_full_unstemmed | Food preservation by pulsed electric fields from research to application ed. by H. L. M. Lelieveld ... |
| title_short | Food preservation by pulsed electric fields |
| title_sort | food preservation by pulsed electric fields from research to application |
| title_sub | from research to application |
| topic | Campos eléctricos - Aplicaciones industriales lemb Conservas de alimentos lemb Electric fields Industrial applications Food Preservation Elektroporation (DE-588)4237755-9 gnd Konservierung (DE-588)4114279-2 gnd Impulstechnik (DE-588)4128338-7 gnd Lebensmittel (DE-588)4034870-2 gnd Elektrisches Feld (DE-588)4014211-5 gnd |
| topic_facet | Campos eléctricos - Aplicaciones industriales Conservas de alimentos Electric fields Industrial applications Food Preservation Elektroporation Konservierung Impulstechnik Lebensmittel Elektrisches Feld Aufsatzsammlung |
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