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Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book...
This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and biomass...
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food...
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food...
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