Innovative Food Processing Technologies

Extraction, Separation, Component Modification and Process Intensification
Herausgeber: Knoerzer, Kai; Smithers, Geoffrey W; Juliano, Pablo

• Broschiertes Buch

Produktbeschreibung

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification, Second Edition updates a range of innovative processing technologies, their operations and applications for purposes other than microbial inactivation. Specific sections cover innovative extraction of food components, separation of food components, innovative structure modification, innovative technologies for process intensification/enhancement. Since the publication of the first edition, there is a trend to apply these technologies for purposes other than microbial inactivation, including food structuring and delivery, personalized nutrition, bioactive recovery, and energy efficient systems with decreased carbon and water footprint. Edited by a team of international experts in the field, this book is beneficial for the research community, both in academia and industry and regulators around the world that assess these new technologies and implement guidelines for the manufacturers.

Produktdetails

• Verlag: Elsevier Science
• 2nd edition
• Seitenzahl: 504
• Erscheinungstermin: 1. März 2024
• Englisch
• ISBN-13: 9780323996303
• ISBN-10: 0323996302
• Artikelnr.: 67191564

Inhaltsangabe

Part I: Innovative Extraction of Food Components 1. Low frequency high
power ultrasound assisted extraction of food components 2. Pulsed electric
field processing for extraction of food components 3. Shock waves for
extraction of food components 4. Microwave assisted extraction of food
components
Part II: Innovative Separation of Food Components 5. Application of
megasonic waves for enhanced aqueous separation of oils 6. Simulated moving
bed chromatography in food processing 7. Novel membrane technologies for
protein concentration and fractionation 8. Forward Osmosis: A Novel
Membrane Separation Technology of Relevance to Food and Related Industries
Part III: Innovative Structure Modification 9. 3D Printing and other novel
technologies for structuring foods 10. Pulsed electric field processing for
structure modification of processed foods 11. Application of shock waves
for meat tenderisation 12. High pressure thermal processing for meat
tenderisation 13. High pressure processing for modification of food
biopolymers 14. High pressure homogenisation for structure modification
Part IV: Applications of Innovative Technologies for Process
Intensification/Enhancement 15. Airborne ultrasound for enhancing defoaming
application 16. Ultrasound for intensification of drying processes; e.g.,
ultrasound-assisted freeze drying 17. Advances in hydrodynamic pressure
processing for enhancing emulsification and dispersion 18. High power
ultrasonication for the manufacture of nano-emulsions and nano-dispersions
19. Membranes for enhanced emulsification processes 20. Next generation of
innovative food processing technologies: Benefits and challenges