Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification

ISBN-13: 9780323996303 / Angielski

Kai Knoerzer; Pablo Juliano; Geoffrey W. Smithers

Opis

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.

Spis treści

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