Design And Optimization Of Innovative Food Processing Techniques Assisted By Ultrasound
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Design And Optimization Of Innovative Food Processing Techniques Assisted By Ultrasound
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Author : Francisco J. Barba
language : en
Publisher: Academic Press
Release Date : 2020-11-19
Design And Optimization Of Innovative Food Processing Techniques Assisted By Ultrasound written by Francisco J. Barba and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-19 with Technology & Engineering categories.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. - Explores how ultrasound treatment affects nutrients and bioactive compound retention - Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology - Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa
Ultrasound And Microwave For Food Processing
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Author : Gulzar Ahmad Nayik
language : en
Publisher: Elsevier
Release Date : 2022-11-24
Ultrasound And Microwave For Food Processing written by Gulzar Ahmad Nayik and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-24 with Technology & Engineering categories.
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. - Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction - Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries - Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources
Ultrasound In Food Processing
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Author : Malcolm J. W. Povey
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Ultrasound In Food Processing written by Malcolm J. W. Povey and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Business & Economics categories.
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Minimal Processing Technologies In The Food Industries
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Author : T Ohlsson
language : en
Publisher: Elsevier
Release Date : 2002-07-26
Minimal Processing Technologies In The Food Industries written by T Ohlsson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-07-26 with Technology & Engineering categories.
The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues. - Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production - Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves - Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields
Non Thermal Technologies
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Author : Fabiano Andre Narciso Fernandes
language : en
Publisher: Frontiers Media SA
Release Date : 2021-11-15
Non Thermal Technologies written by Fabiano Andre Narciso Fernandes and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-15 with Medical categories.
Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.
Low Temperature Processing Of Food Products
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Author : Seid Mahdi Jafari
language : en
Publisher: Elsevier
Release Date : 2024-03-30
Low Temperature Processing Of Food Products written by Seid Mahdi Jafari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-30 with Technology & Engineering categories.
Approx.460 pages - Thoroughly explores novel applications of low-temperature unit operations in food industries - Brings innovative freezing technologies - Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Innovative Food Processing Technologies
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Author : Kai Knoerzer, PhD
language : en
Publisher: John Wiley & Sons
Release Date : 2011-04-19
Innovative Food Processing Technologies written by Kai Knoerzer, PhD and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-19 with Technology & Engineering categories.
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.
Innovative Food Processing Technologies
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Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Advanced Research Methods In Food Processing Technologies
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Author : Junaid Ahmad Malik
language : en
Publisher: CRC Press
Release Date : 2024-02-06
Advanced Research Methods In Food Processing Technologies written by Junaid Ahmad Malik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-06 with Technology & Engineering categories.
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
Computer Vision Technology For Food Quality Evaluation
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Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2011-04-28
Computer Vision Technology For Food Quality Evaluation written by Da-Wen Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-28 with Technology & Engineering categories.
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.· Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.