Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Author : Syed S. H. Rizvi
language : en
Publisher: Elsevier
Release Date : 2010-10-28
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries written by Syed S. H. Rizvi and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-28 with Technology & Engineering categories.
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Author : S. Rizvi
language : en
Publisher: CRC Press
Release Date : 2011-01-15
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries written by S. Rizvi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-15 with Technology & Engineering categories.
Separation Processes In The Food And Biotechnology Industries
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Author : A S Grandison
language : en
Publisher: Elsevier
Release Date : 1996-01-01
Separation Processes In The Food And Biotechnology Industries written by A S Grandison and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-01 with Technology & Engineering categories.
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
Engineering Properties Of Foods
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Author : M.A. Rao
language : en
Publisher: CRC Press
Release Date : 2014-04-22
Engineering Properties Of Foods written by M.A. Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-22 with Technology & Engineering categories.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Admi
Nanotechnology In The Food Beverage And Nutraceutical Industries
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Author : Qingrong Huang
language : en
Publisher: Elsevier
Release Date : 2012-04-19
Nanotechnology In The Food Beverage And Nutraceutical Industries written by Qingrong Huang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-19 with Technology & Engineering categories.
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Engineering Aspects Of Membrane Separation And Application In Food Processing
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Author : Robert W. Field
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Engineering Aspects Of Membrane Separation And Application In Food Processing written by Robert W. Field and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Technology & Engineering categories.
Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.
Extrusion Processing Technology
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Author : Jean-Marie Bouvier
language : en
Publisher: John Wiley & Sons
Release Date : 2014-06-23
Extrusion Processing Technology written by Jean-Marie Bouvier 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 2014-06-23 with Technology & Engineering categories.
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Functional Food Ingredients And Nutraceuticals
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Author : John Shi
language : en
Publisher: CRC Press
Release Date : 2015-10-28
Functional Food Ingredients And Nutraceuticals written by John Shi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-28 with Technology & Engineering categories.
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Product Process And Plant Design Using Subcritical And Supercritical Fluids For Industrial Application
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Author : Željko Knez
language : en
Publisher: Springer Nature
Release Date : 2023-07-03
Product Process And Plant Design Using Subcritical And Supercritical Fluids For Industrial Application written by Željko Knez and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-03 with Science categories.
This book describes cutting edge technology using supercritical fluids for the production of foodstuffs, medicals, and polymers. It illustrates the importance and use of basic data for design and operation at industrial scale units. The book's authors have several decades of experience of applied research on how to develop large scale industrial units. It provides readers complete insight in design and operation of industrial high pressure process plants. The book is written so it may be understood for people (with?) little or no background on high pressure process technology. It will provide information on how some foodstuffs, medicals, polymers are produced using high pressure technologies. The book demonstrates the importance of fundamental data, how to measure them and how to apply them to design industrial plants. At the same time, it also serves as a textbook for students.
Emerging And Traditional Technologies For Safe Healthy And Quality Food
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Author : Viktor Nedović
language : en
Publisher: Springer
Release Date : 2015-12-16
Emerging And Traditional Technologies For Safe Healthy And Quality Food written by Viktor Nedović and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-16 with Technology & Engineering categories.
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research