Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications PDF
Preview Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications
Food Engineering Series Series Editor: Gustavo V. Barbosa-Cánovas Javier Raso Volker Heinz Ignacio Alvarez Stefan Toepfl Editors Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applications Second Edition Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas Washington State University Pullman, WA, USA Advisory Editors José Miguel Aguilera Catholic University Santiago, Chile Kezban Candoğan Ankara University Ankara, Turkey Richard W. Hartel University of Wisconsin Madison, USA Albert Ibarz University of Lleida Lleida, Spain Micha Peleg University of Massachusetts Amherst, MA, USA Shafiur Rahman Sultan Qaboos University Al-Khod, Oman M. Anandha Rao Cornell University Geneva, NY, USA Yrjö Roos University College Cork Cork, Ireland Jorge Welti-Chanes Tecnológico de Monterrey Monterrey, Mexico Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996 Javier Raso • Volker Heinz Ignacio Alvarez • Stefan Toepfl Editors Pulsed Electric Fields Technology for the Food Industry Fundamentals and Applications Second Edition Editors Javier Raso Volker Heinz Tecnología de los Alimentos German Institute of Food Technologies Facultad de Veterinaria Quakenbrück, Niedersachsen, Germany Instituto Agroalimentario de Aragón-IA2 Universidad de Zaragoza Stefan Toepfl Zaragoza, Spain Elea Technology GmbH Quakenbrück, Germany Ignacio Alvarez Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2 Universidad de Zaragoza Zaragoza, Spain ISSN 1571-0297 Food Engineering Series ISBN 978-3-030-70585-5 ISBN 978-3-030-70586-2 (eBook) https://doi.org/10.1007/978-3-030-70586-2 © Springer Nature Switzerland AG 2006, 2022 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland Preface Since the publication of the first edition of the book Pulsed Electric Fields for the Food Industry: fundamentals and applications in 2006, the new research and break- throughs that have occurred in the field, certainly justify the need to publish a sec- ond edition of the book. In the last years, it has been observed a growing interest in the multidisciplinary subject of PEF which has result in a major increase in the research activity, publications, training schools, conferences and applications in the food industry. The concern of the food industry for making their activities more energy-effi- cient and sustainable has been an important driving force for conducting new research on PEF. There has been also an increased interest in the application of PEF as a pretreatment for the recovery of high-added value compounds from microbial cells for different applications in the food, cosmetic, pharmaceutical or bio-fuel industries. PEF for the recovery of valuable compounds from food wastes and by- products generated during food processing and biorefinery applications have also attracted considerable attention. The Cost Action TD1104 European network for the development of electropora- tion-based technologies and treatments that started in 2012 contributed to the devel- opment of new applications of PEF by integrating multidisciplinary research teams. During the 4 years of duration of the action, almost 600 researchers and industrial technicians from 42 countries working in different scientific domains such as Biology, Food Science, Medicine, Biotechnology, or Environmental Science were involved in this action. In the framework of this COST action, two training Schools on Pulsed Electric Field Applications in Food and Biotechnology were organized and the event has continued to be held annually. With the aim of keeping the net- working established between researchers working in different fields during the COST Action, the International Society of Electroporation based Technologies and treatments (ISEBTT) was created in 2016. This society has among its objectives to organize every two years the World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies. Three edi- tions of this congress have been held so far with an average of around 400 attendants. v vi Preface The development in the last 15 years of pulse power systems responding to the food industry requirements has allowed the successful transfer of the technology for industrial applications. Currently, different industrial scale PEF units for different applications are manufactured for different companies and more than 150 of these units have been installed in the food industry all around the world. This second edition tries to provide comprehensive, updated information and a view of the current state of the art in fundamentals and applications of PEF for the food industry. All chapters have been updated or revised and 13 new chapters have been added to provide the latest information on electrochemical reactions, process validation, environmental impacts, performance analysis, legal regulations and application in the food industry. The chapters have been written by recognized authors from academia, industry and R&D laboratories from many different coun- tries of the world. The book aims to have an interdisciplinary character addressing students, academia, consultants and industrial readership. This second edition is the result of the effort enthusiasm and interest of many contributors. We would like to express our sincerest gratitude to all of them for their efforts in completing this project. Contents Part I Fundamentals of Application of Pulsed Electric Fields in the Food Industry History of Pulsed Electric Fields in Food Processing . . . . . . . . . . . . . . . . . 3 Werner Sitzmann, Eugene Vorobiev, Javier Raso, Ignacio Álvarez, and Nikolai Lebovka Generation and Application of High Intensity Pulsed Electric Fields . . . . 55 M. J. Löffler The Phenomenon of Electroporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Samo Mahnič-Kalamiza and Damijan Miklavčič Electrochemical Reactions in Pulsed Electric Fields Treatment . . . . . . . . 143 Gianpiero Pataro and Giovanna Ferrari Part II E ffects of Interest of Pulsed Electric Fields in the Food Industry Microbial Inactivation by Pulsed Electric Fields . . . . . . . . . . . . . . . . . . . . . 169 Carlota Delso, Juan Manuel Martínez, Guillermo Cebrián, Santiago Condón, Javier Raso, and Ignacio Álvarez Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods . . . . . . . . . . . . . . . . . 209 E. Vorobiev and N. I. Lebovka Effect of Pulsed Electric Fields on Food Quality . . . . . . . . . . . . . . . . . . . . . 271 Olga Martín-Belloso, Robert Soliva-Fortuny, and Mariana Morales-de la Peña Part III A pplications of Pulsed Electric Fields in the Food Industry Liquid Food Pasteurization by Pulsed Electric Fields . . . . . . . . . . . . . . . . . 299 Rian Timmermans, Masja Nierop Groot, and Ariette Matser vii viii Contents Pulsed Electric Fields in the Potato Industry . . . . . . . . . . . . . . . . . . . . . . . . 325 Kevin Hill, Robin Ostermeier, Stefan Töpfl, and Volker Heinz Applications of Pulsed Electric Fields in Winemaking . . . . . . . . . . . . . . . . 337 Marcos Andrés Maza, Ignacio Álvarez, and Javier Raso Applying Pulsed Electric Fields to Improve Olive Oil Extraction . . . . . . . 357 Ana Cristina Sánchez-Gimeno, Ignacio Álvarez, and Javier Raso Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry . . . . . . 369 Christian Adrian Gusbeth and Wolfgang Frey Drying Improving by Pulsed Electric Fields . . . . . . . . . . . . . . . . . . . . . . . . 385 Artur Wiktor, Oleksii Parniakov, and Dorota Witrowa-Rajchert Pulsed Electric Fields Application in Meat Processing . . . . . . . . . . . . . . . . 399 Roman Karki, Indrawati Oey, Phil Bremer, and Pat Silcock Other Applications of Pulsed Electric Fields Technology for the Food Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 Diederich Aguilar-Machado, Julio Montañez, Javier Raso, and Juan Manuel Martínez Part IV P ulsed Electric Fields Processing in the Food Industry Pulsed Electric Field Process Performance Analysis . . . . . . . . . . . . . . . . . . 469 Henry Jaeger, Thomas Fauster, and Felix Schottroff Pulsed Electric Fields Industrial Equipment Design . . . . . . . . . . . . . . . . . . 489 Volker Heinz and Stefan Toepfl Process Validation and Hygienic Design for Pulsed Electric Field Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 505 Claudia Siemer, Jim Gratzek, Volker Heinz, and Stefan Toepfl Environmental Impact Assessment of Pulsed Electric Fields Technology for Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 521 Kemal Aganovic and Sergiy Smetana Regulation of Foods Processed by Pulsed or Moderate Electric Fields (PEF or MEF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 541 James G. Lyng, Fiona Lalor, Geraldine Quinn, and Selene Pedrós-Garrido Part I Fundamentals of Application of Pulsed Electric Fields in the Food Industry
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