Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

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 feedstocks. By focusing on application over theory, this book presents researchers with practical steps for processing techniques such as solid-liquid extraction, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin, starch, proteins, polysaccharides, polyphenols, pigments, flavor compounds, phytochemicals and other of high-value components from food biomasses such as fruits and vegetables, leaves, herbs, mushrooms, microalgae and suspensions of cells. 

Part 1. General information, fundamental of electroporation and main information on experimental procedure and protocols

1. Introduction

2. Historical overview

3. Fundamentals of electroporation, theory and existing mathematical models for simulation of PEE processing

4. Techniques to detect electroporation

5. Types of pulse generators and efficiency of PEE protocols

Part 2. Assistance of food processing operations

6. Selective extraction

7. Osmotic treatment

8. Drying

9. Freezing

10. Cooking

11. Inactivation/stimulation of microorganisms

Part 3. Biorefinery application for processing of wastes and non-food biomasses

12. Root and tuber crops

13. Grape waste

14. Li

gnocellulosic biomass

15. Oil crops and residues

16. Wastes of exotic and citrus fruits

17. Bio-suspension (yeasts, microalgae)

Part 4. Existing pilot and industrial applications

18. Producers of generators

19. Examples of pilot and industrial applications

Eugene Vorobiev is a full Professor of the Chemical Engineering Department and a head of the laboratory for Agro-Industrial Technologies at the Université de Technologie de Compiègne (UTC), France