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Produktbild: Novel Technologies in Food Science

Novel Technologies in Food Science

276,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

07.02.2023

Herausgeber

Navnidhi Chhikara + weitere

Verlag

John Wiley & Sons

Seitenzahl

656

Maße (L/B/H)

23,3/15,7/4 cm

Gewicht

1036 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-77557-7

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

07.02.2023

Herausgeber

Verlag

John Wiley & Sons

Seitenzahl

656

Maße (L/B/H)

23,3/15,7/4 cm

Gewicht

1036 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-77557-7

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Novel Technologies in Food Science
  • Preface xvii
     
    1 Ultrasound 1
    Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez-Jacobo, Hilda María Hernández-Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores and Adriano Gomes da Cruz
     
    1.1 Introduction 2
     
    1.2 Basic Principles of Ultrasound 3
     
    1.2.1 Generation of the Ultrasonic Wave 4
     
    1.2.2 Principles of Acoustic Cavitation 5
     
    1.3 Mechanisms of Microbial Inactivation 6
     
    1.4 Ultrasound Application in the Food Industry 17
     
    1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food 20
     
    1.4.1.1 Meat Products 20
     
    1.4.1.2 Fruits and Vegetables 21
     
    1.4.1.3 Dairy Industry 22
     
    1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods 23
     
    1.5 Conclusion 28
     
    References 29
     
    2 Pulse Electric Field: Novel Technology in Food Processing 39
    Navnidhi Chhikara, Anil Panghal, D.N. Yadav, Sandeep Mann and Priya Bishnoi
     
    2.1 Introduction 39
     
    2.2 Principle 40
     
    2.3 Electroporation 42
     
    2.4 PEF System 42
     
    2.5 Factors Affecting PEF 44
     
    2.5.1 Process Factors 44
     
    2.5.2 Food Matrix 45
     
    2.5.3 Microbial Factors 46
     
    2.6 Benefits and Shortcomings of PEF 46
     
    2.7 Application in Food Industry 47
     
    2.7.1 Drying 47
     
    2.7.2 Food Preservation 49
     
    2.7.3 Improvement of Extraction of Intracellular Compounds 52
     
    2.8 Effect of PEF on Food Components 53
     
    2.8.1 Proximate Composition 53
     
    2.8.2 Other Components 54
     
    2.8.3 Sensory Attributes 54
     
    2.9 Conclusion 55
     
    References 55
     
    3 An Overview of Membrane Technology in Dairy & Food Industry 65
    Sunil Kumar Khatkar, Kuldeep Dudi, Shubham Arjun Lonkar, Kiranpreet Singh Sidhu, Anju Boora Khatkar, Narender Kumar Chandla and Anil Panghal
     
    List of Abbreviations 66
     
    3.1 Introduction 68
     
    3.2 Terminology in Membrane Processing 69
     
    3.2.1 Membrane 69
     
    3.2.2 Permeate 69
     
    3.2.3 Retentive/Retentate 69
     
    3.2.4 Fouling 69
     
    3.2.5 Concentration Polarization 69
     
    3.2.6 Concentration Factor 70
     
    3.2.7 Feed 70
     
    3.2.8 Flux 70
     
    3.2.9 Pore Size 70
     
    3.2.10 Molecular Weight Cut-Off 70
     
    3.3 Types of Membrane 70
     
    3.3.1 Microporous Membrane 70
     
    3.3.2 Nonporous, Dense Membrane 71
     
    3.3.3 Electrically Charged Membranes 71
     
    3.3.4 Anisotropic Membranes (Asymmetrical) 71
     
    3.3.5 Ceramic, Metal and Liquid Membranes 72
     
    3.4 Processes in Membrane Technology 72
     
    3.4.1 Microfiltration (MF) 72
     
    3.4.2 Ultrafiltration (UF) 72
     
    3.4.3 Nano-Filtration (NF) 73
     
    3.4.4 Reverse Osmosis (RO) 73
     
    3.5 Membrane Modules 74
     
    3.6 Mechanism of Mass Transfer in Membrane Separation 76
     
    3.6.1 Concentration Polarization (CP) 76
     
    3.6.2 Membrane Fouling 77
     
    3.6.3 Major Categories of Fouling 78
     
    3.6.3.1 Inorganic Fouling 78
     
    3.6.3.2 Organic Fouling 78
     
    3.6.3.3 Colloidal Fouling 78
     
    3.6.3.4 Biological Fouling 79
     
    3.7 Mechanism of Membrane Fouling 79
     
    3.8 Factors Influencing Fouling of Membrane 80
     
    3.8.1 Properties of Membrane 81
     
    3.8.2 Feed Properties 81
     
    3.8.3 Operating Parameters 82
     
    3.9 Prevention of Membrane Fouling 82
     
    3.9.1 Type of Feed and Pre-Treatment 82
     
    3.9.2 Operating Parameters 83
     
    3.9.2.1 Operating Pressure 83
     
    3.9.2.2 Operati