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Title: Equipment and recent advances in pulsed electric fields
Authors: Aoude, Christa
Lammerskitten, Alica
Parniakov, Oleksii
Zhang, Rui
Grimi, Nabil
Zakhem, Henri El 
Vorobiev, Eugene
Affiliations: Department of Chemical Engineering 
Keywords: Algae
Bio-marine application
Industrial equipment
Pulsed electric fields
Issue Date: 2021-01-01
Publisher: Elsevier
Part of: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects
Start page: 149
End page: 172
Pulsed electric fields (PEF) technology has been used in some food industries and food-related applications, mainly due to the technique’s nonthermal processing ability, which reduces the detrimental effects that occur to the bioactive compounds that are present in the processed foods. These negative effects have been reported when some thermal techniques are applied, which makes PEF a good alternative to thermal pasteurization. This chapter explains the main technological advances in PEF with the main industrial equipment available to date as well as, the main advantages and disadvantages of the technology. In addition, the basic principles of PEF are discussed, and special attention was given to the development of technology throughout the years regarding its application in the seafood processing industry.
ISBN: 9780128200964
DOI: 10.1016/B978-0-12-820096-4.00011-0
Type: Book Chapter
Appears in Collections:Department of Chemical Engineering

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