Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
Or split into 4x interest-free payments of 25% on orders over R50
Learn more
Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
Imprint | Springer-Verlag New York |
Country of origin | United States |
Series | Food Engineering Series |
Release date | December 2010 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
First published | 2007 |
Editors | Javier Raso-pueyo, Volker Heinz |
Dimensions | 254 x 178 x 13mm (L x W x T) |
Format | Paperback |
Pages | 246 |
Edition | Softcover reprint of hardcover 1st ed. 2007 |
ISBN-13 | 978-1-4419-4050-6 |
Barcode | 9781441940506 |
Categories | |
LSN | 1-4419-4050-2 |