Novel Technologies in Food Science

Name: Novel Technologies in Food Science
Brand: Wiley
Price: 173.99 EUR
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Navnidhi Chhikara Anil Panghal Gaurav Chaudhary(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 21. Dezember 2022

656 Seiten

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Beschreibung

NOVEL TECHNOLOGIES IN FOOD SCIENCE

Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, "Bioprocessing in Food Science," is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.

Novel Technologies in Food Science, the latest volume in the series, "Bioprocessing in Food Science," is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.

Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

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Inhalt

Cover
Title Page
Copyright Page
Contents
Preface
Chapter 1 Ultrasound
1.1 Introduction
1.2 Basic Principles of Ultrasound
1.2.1 Generation of the Ultrasonic Wave
1.2.2 Principles of Acoustic Cavitation
1.3 Mechanisms of Microbial Inactivation
1.4 Ultrasound Application in the Food Industry
1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food
1.4.1.1 Meat Products
1.4.1.2 Fruits and Vegetables
1.4.1.3 Dairy Industry
1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods
1.5 Conclusion
References
Chapter 2 Pulse Electric Field: Novel Technology in Food Processing
2.1 Introduction
2.2 Principle
2.3 Electroporation
2.4 PEF System
2.5 Factors Affecting PEF
2.5.1 Process Factors
2.5.2 Food Matrix
2.5.3 Microbial Factors
2.6 Benefits and Shortcomings of PEF
2.7 Application in Food Industry
2.7.1 Drying
2.7.2 Food Preservation
2.7.3 Improvement of Extraction of Intracellular Compounds
2.8 Effect of PEF on Food Components
2.8.1 Proximate Composition
2.8.2 Other Components
2.8.3 Sensory Attributes
2.9 Conclusion
References
Chapter 3 An Overview of Membrane Technology in Dairy & Food Industry
List of Abbreviations
3.1 Introduction
3.2 Terminology in Membrane Processing
3.2.1 Membrane
3.2.2 Permeate
3.2.3 Retentive/Retentate
3.2.4 Fouling
3.2.5 Concentration Polarization
3.2.6 Concentration Factor
3.2.7 Feed
3.2.8 Flux
3.2.9 Pore Size
3.2.10 Molecular Weight Cut-Off
3.3 Types of Membrane
3.3.1 Microporous Membrane
3.3.2 Nonporous, Dense Membrane
3.3.3 Electrically Charged Membranes
3.3.4 Anisotropic Membranes (Asymmetrical)
3.3.5 Ceramic, Metal and Liquid Membranes
3.4 Processes in Membrane Technology
3.4.1 Microfiltration (MF)
3.4.2 Ultrafiltration (UF)
3.4.3 Nano-Filtration (NF)
3.4.4 Reverse Osmosis (RO)
3.5 Membrane Modules
3.6 Mechanism of Mass Transfer in Membrane Separation
3.6.1 Concentration Polarization (CP)
3.6.2 Membrane Fouling
3.6.3 Major Categories of Fouling
3.6.3.1 Inorganic Fouling
3.6.3.2 Organic Fouling
3.6.3.3 Colloidal Fouling
3.6.3.4 Biological Fouling
3.7 Mechanism of Membrane Fouling
3.8 Factors Influencing Fouling of Membrane
3.8.1 Properties of Membrane
3.8.2 Feed Properties
3.8.3 Operating Parameters
3.9 Prevention of Membrane Fouling
3.9.1 Type of Feed and Pre-Treatment
3.9.2 Operating Parameters
3.9.2.1 Operating Pressure
3.9.2.2 Operating Temperature
3.9.2.3 Feed Velocity
3.10 Mass Transfer Model for Filtration Process in Absence of Fouling
3.10.1 Diffusion Theory Through Dense Membrane
3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model
3.11 Application of the Membrane Technology in Dairy Industry
3.11.1 Microfiltration
3.11.1.1 Waste Water Processing
3.11.1.2 Production of the Protein Concentrate
3.11.1.3 Isolation
3.11.1.4 Separation of Micellar Casein from the Milk
3.11.1.5 Pretreatment of the Cheese Milk
3.11.2 Ultrafiltration
3.11.2.1 Enzyme Recovery and Concentration
3.11.2.2 Cheese Manufacturing
3.11.3 Nanofiltration
3.11.4 Reverse Osmosis
3.12 Application of Membrane Technology in Food Industry
3.12.1 Beverages
3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices
3.12.3 Concentration, De-Acidification, and Demineralization of Juices
3.12.4 Demineralization of Sugar Syrup
3.12.5 Manufacturing of Beverages Using Vegetable Proteins
3.12.6 Rough Beer Clarification
3.12.7 Preservation of Beer
3.12.8 Membrane Processing in the Wine Industry
3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry
3.13 Uses of Membrane Technology in Biotechnology
3.13.1 Purification of Proteins
3.13.2 Purification of Antibody
3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy
3.13.4 Enantiomer Isolation from Racemic Mixtures
3.14 Membrane Distillation
References
Chapter 4 Cold Plasma
4.1 Introduction
4.2 Principles and Methods of Plasma Generation
4.3 Cold Plasma Applied in Food Systems
4.3.1 Modification of Food Components Functionality
4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation
4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma
4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation
4.3.5 Cold Plasma for Food Packaging
4.3.6 Cold Plasma in Biofilms and Surfaces Treatment
4.3.7 Cold Plasma in Wastewater Treatment
4.4 Conclusions
References
Chapter 5 Utilization of Magnetic Fields in Food Industry
5.1 Introduction
5.2 Magnetism
5.2.1 Classification of Magnetic Fields
5.2.2 Generation of Magnetic Field
5.2.3 Magnetic Field Around a Current Carrying Conductor
5.2.4 Effect of Magnetic Fields in Biological Systems
5.2.4.1 Effect on Microorganisms
5.2.4.2 Operating Conditions
5.2.4.3 Characteristics of Magnetic Field
5.2.4.4 Temperature
5.2.4.5 Microbial Growth Stage
5.2.4.6 Electrical Resistivity
5.2.4.7 Effect on Enzymes
5.3 Potential Applications of Magnetic Fields in Food Industry
5.3.1 Compositional Analysis
5.3.1.1 Water
5.3.1.2 Fat
5.3.1.3 Protein
5.3.2 Structure Analysis
5.4 Food Processing
5.4.1 Freezing
5.4.2 Drying
5.4.3 Frying
5.4.4 Fermentation
5.4.5 Extraction
5.4.6 Packaging
5.5 Quality Inspection
5.5.1 Fruits
5.5.1.1 Apples
5.5.1.2 Citrus Fruits
5.5.1.3 Kiwifruit
5.5.2 Vegetables
5.5.2.1 Tomato
5.5.2.2 Potatoes
5.5.3 Cereal and Cereal Products
5.5.4 Seafood
5.5.5 Other Food Applications
5.6 Conclusion
References
Chapter 6 Microwaves Application to Food and Food Waste Processing
6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range
6.2 Microwaves Applications to Food Process Monitoring
6.3 Microwaves in Food Processing
6.4 Microwaves Contribution to Food Waste Valorization Processes
6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products
6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes
6.5 Microwaves for Functional Food Development and Increased Bioaccessibility
6.6 Conclusions and Prospects
References
Chapter 7 Radio-Frequency Technology in Food Processing
7.1 Introduction
7.2 RF Technology and Principle
7.2.1 Types and Equipment
7.2.2 RF vs. Microwave (MW) Heating
7.3 Application of RF in Processing
7.3.1 Drying
7.3.2 Baking
7.3.3 Sterilization & Pasteurization
7.3.4 Roasting
7.3.5 Blanching
7.3.6 Thawing and Defrosting
7.3.7 Inhibition of Anti-Nutritional Factors
7.3.8 Disinfestation
7.4 Effect on Food Quality
7.4.1 Microbiological Quality
7.4.2 Nutritional Quality
7.5 Future Scope/Prospectus
7.6 Conclusion
References
Chapter 8 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications
8.1 Introduction
8.2 Mechanisms of Action of Ultrasound Technology
8.3 Equipment Used for Ultrasonic Applications
8.4 Selected Applications of Ultrasounds in Food Processing
8.4.1 Ultrasound-Assisted Extraction
8.4.2 Ultrasound-Assisted Fermentation
8.4.3 Ultrasound-Assisted Filtration
8.4.4 Ultrasound-Assisted Emulsification
8.4.5 Ultrasound-Assisted Drying
8.4.6 Ultrasound-Assisted Freezing and Crystallization
8.5 Conclusions
References
Chapter 9 Irradiation of Food
9.1 Irradiation
9.1.1 Sources of Radiation
9.1.2 Dose Range & Dose Mapping
9.1.3 Packaging Material for Irradiation
9.2 Techniques for Food Irradiation
9.2.1 Gamma Rays Irradiators
9.2.2 Electron Beam Accelerators
9.2.2.1 Direct Methods
9.2.2.2 Induction Methods
9.2.2.3 Microwave or Radio-Frequency Methods
9.2.3 X-Rays (Bremsstrahlung) Irradiators
9.3 Wholesomeness of Irradiated Foods
9.4 Application of Irradiation on Different Food Commodities
9.4.1 Sanitation and Decontamination
9.4.2 Sprout Inhibition and Delay in Ripening
9.4.3 Insects and Pest Control
9.5 Advantages and Disadvantages of Irradiation of Food
9.5.1 Advantages of Food Irradiation
9.5.2 Disadvantages of Food Irradiation
9.6 Factors Affecting Irradiation of Food
9.6.1 Water Content
9.6.2 Temperature
9.7 Interaction of Ionizing Radiation and Food Components
9.8 Interaction of Ionizing Radiation and Biological Cells
9.9 Interaction of Ionizing Radiation and Food Packaging Materials
9.10 Detection and Risk Assessment
9.10.1 Detection of Irradiation
9.10.2 Risk Assessment of Irradiated Foods
9.11 Consumer Behavior Towards Irradiated Food
9.12 Standards, Regulations and Legislation on Food Irradiation
9.12.1 International Standards
9.12.1.1 Human Health
9.12.1.2 Labelling
9.12.1.3 Plant Protection
9.12.1.4 Facilities
9.12.1.5 Dosimetry
9.12.1.6 Packaging
9.12.2 National Regulations
9.12.2.1 Regulations for Human Health
9.12.2.2 Regulations for Labeling
9.12.2.3 Regulations for Plant Health
9.13 Future Perspectives and Conclusions
References
Chapter 10 Active Packaging in Food Industry
10.1 Introduction
10.2 Active Packaging Components
10.2.1 Oxygen Scavengers
10.2.2 Carbondioxide Absorber/Emitter
10.2.3 Ethylene Scavengers
10.2.4 Flavor & Odor Absorber/Emitter
10.2.5 Humidity Control
10.3 Antimicrobial Packaging
10.3.1 Composition
10.3.2 Mechanism of Antimicrobial Agents
10.3.3 Types of Antimicrobial Packaging
10.3.3.1 Antimicrobial Agent Sachets/Pads are Inserted Into Packages
10.3.3.2 Antimicrobial Agents are Directly Incorporated Into Polymers
10.3.3.3 Coating or Adsorbing Antimicrobials to Polymer Surfaces
10.3.3.4 Immobilization of Antimicrobials by Ionic or Covalent Linkages to Polymers
10.3.4 Commercial Antimicrobial Packaging Products and Manufactures
10.4 Uses of Active Packaging
10.5 Comparison Between Active and Intelligent Packaging
10.6 Market Report on Active and Intelligent Packaging
10.7 Disadvantage
10.8 Advantage
10.9 Safety Issues in Active Packaging
10.10 Applications in Food Industry
10.11 Recent Advancement in Antimicrobial Packaging Films
10.12 Challenges
10.13 Conclusion
References
Chapter 11 Supercritical Fluid
11.1 Introduction
11.2 Supercritical Carbon Dioxide (SC-CO2) Technology: General Aspects and Fundamentals
11.3 Supercritical Carbon Dioxide (SC-CO2) Processing
11.4 Applications in Food Processing
11.4.1 Extraction and Fractionation of Food Compounds
11.4.2 Enzymatic and Microbial Inactivation
11.4.3 Effects on Physicochemical Parameters
11.4.4 Effects on Sensory Properties
11.5 Advantages and Limitations of Supercritical Carbon Dioxide (SC-CO2)
References
Chapter 12 Image Processing for Food Safety and Quality
12.1 Introduction
Image Acquisition Techniques
(1) Image acquisition Technique for External Quality Assessment
Computer Vision
Principle of Computer Vision and Its Basic Components
Image Processing
Application of Image Processing
Sorting and Grading of Fruits and Vegetables
Defect Detection of Fruits and Vegetables
Cereals/Grains Assessment
Processed Food
(2) Image Acquisition Technique for Internal Quality Assessment
Application MRI, X-Ray and CT
Conclusion
References
Chapter 13 High Pressure Processing: An Overview
13.1 Introduction
13.2 What is HPP?
13.3 Historical Background
13.4 Principle of High Pressure Processing
13.5 Classification of High Pressure Processing Equipment
13.5.1 Pressure Application Based HPP Equipments
13.5.2 Processing System Based HPP Equipments
13.5.3 HPP Based on Energy Recovery System
13.5.4 HPP System Based on Vessel Arrangement
13.6 Effects of HPP on Food Derivatives
13.6.1 Effect of HPP on Color, Texture and Sensory Attributes
13.6.2 Effect on Fat
13.6.3 Effect on Carbohydrates, Proteins and Molecular Weight of Molecules
13.6.4 Effect of HPP on Other Bio-Active Molecules
13.7 Effect on Microorganisms during HPP
13.7.1 Critical Processing Parameters of HPP
13.7.1.1 Pressure and Time
13.7.1.2 Temperature
13.7.1.3 pH
13.7.1.4 The Water Activity (aw)
13.8 Kinetics Belongs to Microbial Growth and Inactivation
13.8.1 D Value
13.8.2 Z Value (°C)
13.8.3 F Value (Second)
13.8.4 Spoilage Probability
13.9 Packaging Importance in HPP
13.10 High Pressure Processing Applications
13.10.1 Fruits, Vegetables and Processed Food Products
13.10.2 Meat and Sea-Foods
13.11 Benefits and Drawbacks
13.12 Future Prospects of the HPP
13.13 Conclusion
References
Chapter 14 Artificial Intelligence in Food Processing
14.1 Introduction
14.2 Evolution of Artificial Intelligence
14.3 Principles of Artificial Intelligence
14.4 Global Developments in Artificial Intelligence
14.5 Artificial Intelligence and Food Processing
14.6 Applications of Artificial Intelligence in Food Processing
14.6.1 Sorting Fresh Produce
14.6.2 Quality Assessment
14.6.2.1 Using AI Methods
14.6.2.2 Using Integrated Computer Vision-AI System
14.6.3 Flavor Identification
14.6.4 Drying Technology
14.6.5 Food Safety Compliance
14.6.6 Cleaning Food Processing Equipment
14.6.7 Efficient Supply Chain Management
14.6.8 Anticipating Consumer Preferences
14.6.9 Developing New Products
14.7 Challenges
14.8 Future Aspects
Conclusions
References
Chapter 15 Ohmic Heating
15.1 Definition
15.2 Microbial Inactivation
15.3 Applications
15.3.1 Dairy
15.3.2 Meat and Fish
15.3.2.1 Meat
15.3.2.2 Fish
15.3.3 Eggs and Egg Products
15.3.4 Cereal Products
15.3.5 Juices
15.4 Commercial Status
15.5 Limitations and Advantages
References
Index
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