Intro -- Preface -- Contents -- Part I: Fundamentals of Application of Pulsed Electric Fields in the Food Industry -- History of Pulsed Electric Fields in Food Processing -- Introduction -- Early Works Prior to the Middle of the Twentieth Century -- Bactericidal Effects -- Assistance of Food Processing Operations -- Plasmolysis and "Electrocution" of Foods -- Electroplasmolysis -- Early Studies in the 1950s -- The Role of Anatolii Zagorul'ko -- The Role of Boris Flaumenbaum -- Other Studies of Electroplamolysis in the 1950s -- Food-Oriented Applications of Electroplasmolysis in the 1960s-1990s -- Experimental Studies and Development of Methods -- Construction of Electroplasmolyzers and Electroextractors -- Pulsed Electric Fields -- Early Concepts of Electroporation and Treatment by PEF -- Concept of Electroporation -- Early Practical Application of PEF: The Role of Heinz Doevenspeck -- Doevenspeck and Krupp Company -- Doevenspeck and Sitzmann -- PEF: From the Lab to the First Industrial Applications (1980-2010) -- PEF: The Consolidation of the Technology and the Development of Future Applications (2010-2020) -- References -- Generation and Application of High Intensity Pulsed Electric Fields -- Introduction -- Electric Load Requirements -- Specific Power Consumption -- Average Power -- Voltage Waveforms -- Pulse Lengths and Repetition Rates -- Conclusion -- Pulsed Power Systems -- General Remarks About Switches in Pulsed Power Generators -- PEF Treatment Chambers -- High-Power Sources -- Basic Pulsed Power Circuits -- Capacitive Circuits -- Inductive Circuits -- Ringing Circuits -- Circuits with Transformers or Other Voltage Multipliers -- Circuits with Pulse Transformers -- Circuits with Storage Transformers -- Voltage Multiplier I (MARX Generator) -- Voltage Multiplier II (GREINACHER Cascade) -- Current Multiplier (XRAM Generator).

Pulse Forming Networks -- Pulse Forming Lines -- Pulse Forming Networks -- Networks with Pulse Forming Switches -- Concluding Remarks -- Components of High-Power Sources -- High-Power Capacitors -- Switches -- Trigatrons -- Ignitrons -- Thyratrons and Pseudospark Switches -- Thyristors, Diodes, and IGCT Switches -- Concluding Remarks -- Low-Power Source -- Basic Considerations -- Typical Devices -- Appendices -- Appendix A: Differential Equation System of Inhomogeneous Pulse Forming Networks -- Appendix B: Differential Equation System Describing Homogeneous Pulse Forming Networks -- References -- The Phenomenon of Electroporation -- The Phenomenon and Its Applications -- Electroporation at the Membrane and Molecular Level -- Electroporation at the Level of a Single Cell and Cell Suspension -- Electroporation at the Level of Cell Suspensions and Tissues -- Conclusions -- References -- Electrochemical Reactions in  Pulsed Electric Fields Treatment -- Introduction -- Historical Background -- Electrochemical Behavior of a PEF Treatment Chamber -- Ionic Double Layer and Electrode Reactions -- Electrical Equivalent Circuit -- Factors Affecting Electrode Reactions -- Processing Parameters -- Design Parameters -- Treatment Medium Characteristics -- Side Effects of Electrochemical Phenomena and Challenges -- Conclusions -- References -- Part II: Effects of Interest of Pulsed Electric Fields in the Food Industry -- Microbial Inactivation by Pulsed Electric Fields -- Introduction -- Mechanisms of Microbial Inactivation by PEF -- The Electroporation Phenomenon -- The Microbial Cell in an Electric Field -- Potential Cell Outcomes After PEF -- Techniques for the Detection of Electroporation in Microbial Cells -- Factors Determining Microbial Inactivation by PEF -- Processing Parameters -- Electric Field Strength -- Treatment Time -- Pulse Shape -- Pulse Width.

Frequency -- Specific Energy -- Temperature -- Microbial Characteristics -- Type of Microorganism -- Cell Size and Shape -- Culture Conditions -- Characteristics of the Treatment Medium -- Electrical Conductivity -- pH -- Water Activity (ɑw) -- Composition of the Treatment Medium -- Kinetics of Microbial Inactivation by PEF -- Methodological Artifacts Affecting Microbial Inactivation Kinetics by PEF -- Strain and Culture Conditions -- PEF Treatment Parameters -- Treatment Medium -- Recovery Conditions -- Combined Treatments -- Conclusions -- References -- Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods -- Introduction -- Electroporation, Its Detection, and PEF Protocols -- Electroporation of Membranes -- Electroporation of Single Cell and Ensembles of Cells and Tissues -- Spherical Cell -- Cells with Different Shapes and Sizes -- Ensembles of Cells -- Tissues -- Techniques to Detect Electroporation -- Light and Other Microscopies -- Electrical Impedance Techniques -- Diffusivity -- Textural Tests -- Acoustic Test -- PEF Protocols, Treatment Chambers, and Optimization of the Treatment -- PEF Protocols -- Treatment Chambers -- Optimization of the PEF Treatment -- Solid/Liquid Expression and Solvent Extraction of Valuable Compounds from Food Plants Enhanced by PEF -- Solid/Liquid Expression: Principles and Models -- Solvent Extraction of Soluble Substances: Principles and Models -- Some Examples of PEF-Assisted Processes for Different Foods -- Potatoes and Apples -- Sugar Crops -- Sugar Beet -- Sugarcane -- Chicory -- Carrots -- Red Beets -- Onions -- Tomatoes -- Citruses -- Winemaking from Grapes -- Mushrooms -- Conclusions -- References -- Effect of Pulsed Electric Fields on Food Quality -- Introduction -- Pulsed Electric Fields as a Way to Improve Food Quality.

High-Intensity Pulsed Electric Fields (HIPEF) -- Moderate-Intensity Pulsed Electric Fields (MIPEF) -- Effects of PEF on Food Constituents Related to Food Quality Attributes -- Proteins -- Lipids -- Carbohydrates -- Minor Compounds -- Final Remarks -- References -- Part III: Applications of Pulsed Electric Fields in the Food Industry -- Liquid Food Pasteurization by Pulsed Electric Fields -- Introduction -- Principle of PEF for Pasteurization -- Potential Liquid Products for PEF Pasteurization -- Fruit Juices -- High-Acid Fruit Juices -- Low-Acid Fruit Juices -- Smoothies and Fruit Puree -- Vegetable Juices and Soups -- Milk and Milk-Derived Products -- Eggs -- Beer -- Conclusions and Outlook -- References -- Pulsed Electric Fields in the Potato Industry -- Usage of Pulsed Electric Field (PEF) in the Potato Industry -- Production of French Fries -- Challenges for the French Fry Production -- Implementation in the Industrial French Fry Process -- Potato Chips Processing -- Challenges for the Potato Chips Production -- Technical Implementation in a Chips Processing Line -- Conclusion -- References -- Applications of Pulsed Electric Fields in Winemaking -- Introduction -- The Application of PEF to Improve Red Winemaking -- Effect of PEF on the Extraction of Phenolic Compounds During Maceration in Red Winemaking -- Evolution of Wine Obtained with Grapes Treated by PEF During Aging in Bottles and Oak Barrels -- Sensory Properties of Wines Obtained with Grapes Treated by PEF -- Application of PEF in Wineries for Microbial Inactivation -- Application of PEF in Wineries for Accelerating Aging on the Lees -- Conclusions -- References -- Applying Pulsed Electric Fields to Improve Olive Oil Extraction -- Introduction -- Olive Oil Extraction -- The Application of PEF to Improve the Olive Oil Extraction Process.

Effects of the Application of PEF Upstream of the Crushing Stage -- PEF Effects Downstream of the Crushing Stage and Upstream of Malaxation -- Effects of PEF Treatment Downstream of the Malaxation Stage and Upstream of the Separation Stage -- Cost Analysis -- Conclusions -- References -- Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of Interest for Food Industry -- Introduction -- Cell Disintegration Methods -- Biorefinery Concept Based on PEF Technology -- Impact of Various Processing Conditions on Recovery of Proteins and Pigments -- Impact of Incubation Time and Temperature -- Impact of Post-PEF Incubation pH -- Impact of Biomass Concentration -- Specific Treatment Energy -- Conclusion -- References -- Drying Improving by Pulsed Electric Fields -- Introduction -- Drying Progress -- The Effect of PEF Pre-treatment on Drying -- Air Drying -- Freeze-Drying -- Osmotic Dehydration -- Conclusion -- References -- Pulsed Electric Fields Application in Meat Processing -- Introduction -- Effect of PEF on Meat Quality -- Effect of PEF on Meat Tenderness -- Effect of PEF on Water Holding Capacity of Meat -- Effect of PEF on Purge Loss of Meat -- Effect of PEF on Cooking Loss of Meat -- Effect of PEF on Colour of Meat -- Effect of PEF on Sensory Properties of Meat -- Effect of PEF on Thermal Properties and Solubility of Meat Proteins -- Effect of PEF on Lipid Oxidation in Meat -- Effect of PEF on Fatty Acid Composition of Meat -- Effect of PEF on Volatile Profile of Meat -- Effect of PEF on Mineral Profile of Meat -- Effect of PEF on Microorganisms in Meat -- Application of PEF as Pretreatment to Sous-Vide Processing -- Application of PEF as Pretreatment to Meat Ageing -- Application of PEF in Meat Salting, Brining, and Drying -- Conclusions -- Future Directions -- References.

Other Applications of Pulsed Electric Fields Technology for the Food Industry.