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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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