Description: 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 covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.
Brief description: Nadia Boussetta is Associate Professor in the chemical engineering department at the Compiegne University of Technology (UTC), France. She received her PhD in chemical engineering from the University of Technology of Compiègne (2010). Her scientific research focuses on electric fields induced effects in biological and food materials. In particular she is involved in the fields of polyphenols extraction and separation, mass transfer modelisation, theory and applications of High Voltage Electrical Discharges. She has published 60 scientific peer-reviewed papers, she is the author of 1 patent and 6 book chapters. She is a member of editorial board in two journals (International Journal of Food Processing Technology and Frontiers in Nutrition, specialty: Nutrition and Food Science Technology).