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Preservation of Foods with Pulsed Electric Fields
Posted on 2011-03-16
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More discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Note 1: If you can not open the downloaded file, and your Adobe Reader reports on the damaged file, then update your Adobe Reader. Because I have installed Adobe Reader 8.1.1 and ALL my uploaded files open fine in version 8.1.1. Note 2: If this publication all links are dead, but you need to download files from this publication, please send me a private message and I'll try to help you.
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