Publisher's Synopsis
"While food preservation has been undertaken since time immemorial through techniques such as heating, cooking, drying, concentration, freezing, and cooling, a big challenge today is saving food from deterioration in terms of loss of nutrients, texture, and sensorial characteristics. This new book, Nonthermal Pulsed Electric Field Technology for the Food Industry, illustrates the 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 the product. This book is divided into three
