Overview

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.

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9780323954037

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Eugene Vorobiev is a full Professor of Chemical Engineering and a head of the Laboratory for Agro-Industrial Technologies at the Compiegne University of Technology, France. He received his PhD degree in Food Engineering (1980, Ukraine) and his Dr Habil. in Chemical Engineering (1997, France). His main research interests are focused on mass transfer phenomena, theory and practice of solid/liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 300 scientific peer-reviewed papers, he is the author of 19 patents, and several books and book chapters. He is a member of editorial board in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Filtration”) and the President of the Scientific Council of IFTS (“Institut de la Filtration et des Techniques Séparatives”). He was awarded by Gold Medal of the Filtration Society (2001) and he is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008, 2014). He was a chairman of several international conferences. 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). Nikolai Lebovka is Professor of the Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine. He obtained his PhD degree in Molecular Physics (1986, Taras Shevchenko National University) and his Dr Habil in Physics of Colloids (1995, Institute of Biocolloidal Chemistry). His main research interests encompass the electric field effects in bio and food materials, studies of biocolloids, computation physics and percolation phenomena. He has published more than 460 papers in peer-reviewed journals, he is the author of 5 patents, he co-authored and co-edited several books. He is also a member of editorial boards in several international high journals. He was awarded by State prize of Ukraine in Science and Engineering, 2011 and Web of Science Award,?2018. He is a member of National Committee of awards L'Oréal-UNESCO for Women in Science, he is a member of Scientific council of National Research Foundation of Ukraine.

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