Non-thermal Food Engineering Operations

Name: Non-thermal Food Engineering Operations
Brand: Wiley
Price: 216.99 EUR
Availability: OnlineOnly

Nitin Kumar Anil Panghal M. K. Garg(Autor*in)

Wiley (Verlag)

1. Auflage

Erschienen am 21. Mai 2024

528 Seiten

E-Book

PDF mit Adobe-DRM

Systemvoraussetzungen

978-1-119-77645-1 (ISBN)

216,99 €inkl. 7% MwSt.

Systemvoraussetzungen

für PDF mit Adobe-DRM

E-Book Einzellizenz

Als Download verfügbar

Beschreibung

NONTHERMAL FOOD ENGINEERING OPERATIONS

Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

"Bioprocessing in Food Science" is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.

As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.

During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.

Weitere Details

Weitere Ausgaben

Inhalt

Cover
Series Page
Title Page
Copyright Page
Preface
Chapter 1 Artificial Intelligence (AI) in Food Processing
1.1 Introduction
1.2 Evolution of Artificial Intelligence
1.3 Artificial Intelligence in Food Processing
1.4 Artificial Neural Network (ANN)
1.4.1 Fats & Oils Quality Evaluation
1.4.2 Fruits Quality Evaluation
1.4.3 Dairy Products Quality Evaluation
1.4.4 Solvent Extraction
1.4.5 Microwave Assisted Extraction (MAE)
1.4.6 Ultrasound-Assisted Extraction (UAE)
1.4.7 Microwave Drying
1.4.8 Tray Drying
1.4.9 Osmotic Dehydration
1.4.10 Other Drying Process
1.4.11 Extrusion Process
1.4.12 Baking
1.4.13 Storage of Food Grains
1.5 Fuzzy Logic System
1.5.1 Fuzzy Logic Systems in Liquid Foods Processing
1.5.2 Fuzzy Logic Systems in Solid Foods Processing
1.5.3 Semisolid Products
1.5.4 Drying Process
1.5.5 Baking Process
1.5.6 Dairy Process
1.5.7 Thermal Process
1.5.8 Fermentation
1.6 Knowledge.Based Expert System (ES)
1.6.1 Applications of ES in the Food Processing Sector
1.7 Machine Learning System (ML)
1.7.1 Detection of Defects and Mechanical Damage in Fruits
1.7.2 ML in Foreign Material Detection
1.7.3 ML in Food Quality Evaluation
1.8 Conclusion
References
Chapter 2 Advances in Ultrasound in Food Industry
2.1 Introduction
2.2 Background of Ultrasound
2.3 Ultrasonic Waves
2.4 Applications of Ultrasonics in the Food Industry
2.4.1 Food Preservation
2.4.2 Food Processing
2.5 Detection of Fruit Quality
2.6 Ultrasound in Dairy Sector
2.7 Conclusion
References
Chapter 3 Biosensors in Food Quality and Safety
3.1 Introduction
3.2 What is a Biosensor?
3.2.1 Components of a Biosensor Diagnostic Technique
3.2.1.1 Biological Element
3.2.1.2 Physicochemical Transducer
3.2.1.3 Detector/Recognition of Signal
3.2.2 Basic Working Mechanism of Biosensors
3.2.3 Important Characteristics of Biosensors
3.3 Categorization of Biosensors
3.3.1 Calorimetric Biosensors
3.3.2 Electrochemical Biosensors
3.3.2.1 Amperometric Biosensors
3.3.2.2 Potentiometric Biosensors
3.3.2.3 Conductometric Biosensors
3.3.3 Optical Biosensors
3.3.4 Microbial-Based Biosensors
3.3.4.1 Electrochemical Microbial Biosensors
3.3.4.2 Optical Microbial Biosensors
3.3.5 Affinity Biosensors
3.3.6 Plant Tissue Biosensors
3.3.7 Surface Plasmon Resonance (SPR) Biosensors
3.3.8 Acoustic Sensors
3.3.9 Aptamers
3.3.10 Molecularly Imprinted Polymers
3.3.11 Immunosensors
3.4 Application of Biosensors
3.4.1 Scenario of Available Biosensors for the Detection of Various Compounds Present in Food Products
3.4.2 Electrochemical Biosensors for Food Products
3.4.3 Optical Biosensor
3.4.4 Microbial Biosensors
3.4.5 Plant Tissue Biosensors
3.5 Future Prospects
References
Chapter 4 Cold Plasma: Principles and Applications
4.1 Introduction
4.2 Physics of Plasma
4.3 Methods of Generation
4.3.1 Dielectric Barrier Discharge (DBD)
4.3.2 Glow Discharge
4.3.3 Plasma Jet
4.3.4 Corona Discharge
4.3.5 High Voltage Pulse Discharge
4.4 Principles of Cold Plasma Decontamination
4.5 Plasma Species?f Role in Microbial Inactivation
4.5.1 Reactive Oxygen and Reactive Nitrogen Species
4.6 Cold Plasma Affecting Microbial Cells
4.6.1 Effect on Cell Morphology
4.6.2 Impact on the Cell Membrane
4.6.3 Effect on Nucleic Acids
4.6.4 Impact on Enzyme and Proteins Activity
4.7 Limitations
4.8 Conclusion and Future Prospects
References
Chapter 5 Food Extrusion: An Approach to Wholesome Product
5.1 Introduction
5.2 Principle and Components of Extrusion Equipment
5.3 Types of Extruders
5.3.1 Single Screw Extruders
5.3.2 Twin Screw Extruders
5.4 Food Product Based on Extrusion Technology
5.5 Effect of Extrusion Cooking on Nutritional Aspects of Food
5.6 New Research Area of Byproduct Waste Utilization
5.7 Conclusion
References
Chapter 6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector
6.1 Introduction
6.2 Image Processing Technology
6.2.1 Image Acquisition
6.2.2 Image Pre-Processing
6.2.3 Image Segmentation
6.2.4 Feature Extraction
6.2.5 Classification
6.3 Machine Learning Algorithms
6.4 Industrial Applications
6.5 Novel Imaging Techniques and Their Applications
6.5.1 Near Infrared Imaging
6.5.2 Multispectral and Hyperspectral Imaging
6.5.3 Raman Imaging
6.5.4 Laser Light Backscattering Imaging
6.5.5 Structured-Illumination Reflectance Imaging
6.5.6 Optical Coherence Tomography
6.6 Challenges and Opportunities
References
Chapter 7 Active and Passive Modified Atmosphere Packaging: Recent Advances
7.1 Introduction
7.2 Modified Atmosphere Packaging
7.2.1 Passive MAP
7.2.1.1 Gases Utilised in Modified Atmosphere Packaging
7.2.2 Active MAP
7.2.2.1 Active Ingredients
7.2.2.2 Dynamics of MAP
7.2.2.3 Design of Modified Atmosphere Packaging
7.2.2.4 Packaging Materials Used in MAP
7.2.3 MAP Combined with Other Preservative Techniques
7.2.3.1 Heat Treatment
7.2.3.2 Irradiation
7.2.3.3 UV Light Radiation
7.2.3.4 Ozone Gas
7.2.3.5 Edible or Wax Coatings
7.2.4 Effect of MAP on Quality of Fresh Produce
7.3 Final Remarks
References
Chapter 8 Membrane Processing Techniques in Food Engineering
8.1 Introduction
8.2 Overview of Membranes
8.3 Types of Membrane Separation Processes
8.3.1 Pressure-Driven Processes
8.3.2 Filtration Spectrum
8.4 Filtration Modes
8.4.1 Dead-End Filtration
8.4.2 Crossflow Filtration
8.4.3 Hybrid-Flow Filtration
8.5 Membrane Structure
8.6 Important Terms Related to Membrane Processes
8.7 Operational Requirements of Membranes
8.8 Theoretical Models for Membrane Processes
8.9 Factors Affecting the Separation Processes
8.10 Major Advantages of Membranes
8.11 Microfiltration
8.11.1 Microfiltration Applications by Industry
8.12 Ultrafiltration
8.12.1 UF Applications
8.13 Nanofiltration
8.13.1 Applications of Nanofiltration
8.14 Application of Membrane Separation in Food Industry
8.15 Conclusion
References
Chapter 9 Nano Technology in Food Packaging
9.1 Introduction
9.2 Nanomaterials
9.2.1 Silver Nanomaterial (AgNPs)
9.2.2 Titanium Dioxide (TiO2)
9.2.3 Montmorillonite Clay (Nanoclay)
9.2.4 Nano Zinc Oxide
9.2.5 Nano Silica
9.2.6 Carbon Nanotubes (CNTs)
9.2.7 Nano Starch
9.2.8 Nanocellulose
9.3 Use of Nanotechnology in Improved Packaging
9.3.1 Improving the Mechanical Strength and Permeability Properties
9.3.2 Improving Thermal Stability
9.3.3 Accelerating the Biodegradation Process
9.4 Use of Nanotechnology in Active Packaging
9.4.1 Antimicrobial Packaging
9.4.2 Nanoemulsion
9.4.3 Oxygen Scavengers
9.4.4 Immobilization of Enzymes
9.5 Use of Nanotechnology in Smart Packaging
9.5.1 Oxygen Sensors
9.5.2 Nanosensors for Detection of Pathogens
9.5.3 Freshness Indicators
9.5.4 Time Temperature Indicators
9.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles
9.7 Future Outlook and Conclusion
References
Chapter 10 Polysaccharide-Based Bionanocomposites for Food Packaging
10.1 Introduction
10.2 Classification of Polysaccharides
10.2.1 Plant-Based Polysaccharides
10.2.1.1 Starch
10.2.1.2 Cellulose
10.2.1.3 Galactomannans
10.2.2 Animal-Based Polysaccharides
10.2.2.1 Chitosan
10.2.2.2 Carrageenan
10.2.3 Microorganism-Based Polysaccharides
10.2.3.1 Xanthan Gum
10.2.3.2 Gellan Gum
10.2.3.3 Pullulan
10.2.3.4 FucoPol
10.3 Extraction and Purification of Polysaccharides
10.3.1 Extraction of Polysaccharides
10.3.1.1 Hot Water Extraction
10.3.1.2 Sequential Extraction Method
10.3.1.3 Dilute Alkali-Water Extraction
10.3.1.4 Microwave-Assisted Extraction
10.3.1.5 Ultrasound-Assisted Extraction
10.3.1.6 Enzyme-Assisted Extraction
10.3.1.7 Subcritical Water Extraction
10.3.2 Purification Techniques
10.3.2.1 Fractional Precipitation
10.3.2.2 Chromatographic Techniques
10.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques
10.4.1 Solution Intercalation
10.4.2 In Situ Intercalative Polymerization
10.4.3 Melt Intercalation
10.4.4 Extrusion
10.4.5 Electrospinning Technique
10.4.6 Freeze-Drying Technique
10.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications
10.5.1 Polysaccharide-Based Nanocomposites with Graphene/Carbon Nanotubes
10.5.2 Polysaccharide-Based Nanocomposites with Metal Oxides
10.5.2.1 Silver-Based Nanoparticles
10.5.2.2 Zinc Oxide Nanoparticles
10.5.2.3 Copper Oxide Nanoparticles
10.5.2.4 Titanium Dioxide Nanoparticles
10.5.3 Polysaccharides-Based Nanocomposites with Other Reinforcement Materials
10.5.3.1 Bionanocomposites Based on Starch
10.5.3.2 Bionanocomposites Based on Chitosan
10.5.3.3 Bionanocomposites Based on Cellulose
10.6 Conclusions
References
Chapter 11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods
11.1 Introduction
11.2 Novel Types of Food Packaging
11.3 Regulatory Framework
11.4 Novel Smart Packaging Proposals
11.4.1 Meat Preservation
11.4.2 Nanotechnologies
11.5 Considerations
11.6 Conclusions
References
Chapter 12 Supercritical and Subcritical Fluid Extraction Systems
12.1 Introduction
12.2 Supercritical Fluids
12.3 Super Critical Fluid Extraction
12.4 Factors Affecting Supercritical Fluid Extraction
12.4.1 Feed Pre-Treatment
12.4.2 Feed Matrix
12.4.3 Extraction Temperature and Pressure
12.4.4 Flow Rate
12.4.5 Solvent-to-Feed Ratio
12.5 Applications of Supercritical Fluid Extraction
12.5.1 Spices
12.5.2 Milk and Milk-Based Products
12.5.3 Cocoa and Coffee Products
12.5.4 Plants, Herbs, and Natural Colours
12.5.4.1 Herbs
12.6 Sub-Critical Fluid Extraction
12.7 Factors Affecting Subcritical Fluid Extraction
12.7.1 Temperature and Pressure
12.7.2 Solvent Flow Rate
12.7.3 Particle Size
12.8 Application of Subcritical Fluid Extraction
12.8.1 Extraction of Bioactive Compounds
12.9 Conclusion and Future Trends
References
Chapter 13 Ultraviolet Rays in Food Processing
13.1 Introduction
13.2 Types of UV Radiation
13.3 Principles of Ultraviolet Radiation
13.4 Types of Ultraviolet Sources
13.4.1 Low-Pressure Amalgam (LPA) Lamps
13.4.2 Low-Pressure Mercury (LPM) Lamps
13.4.3 Medium Pressure Mercury (MPM) Lamps
13.4.4 Excimer Lamps
13.4.5 Microwave UV Lamps
13.4.6 Pulsed UV Radiation
13.4.7 UV LED
13.5 Types of Influencing Factors of UV Processing
13.6 Effect of UV Processing on Vegetable Crops
13.6.1 Effects of UV Radiation on Physical Properties of Vegetable Crops
13.6.2 Effect of UV Radiation on Biochemical Properties of Vegetable Crops
13.6.3 Effect of UV Radiation on Microorganisms and Post-Harvest Diseases of Vegetables
13.7 Effect of UV Processing on Fruits Crops
13.7.1 Effects of UV Processing on Physical Properties of Fruit Crops
13.7.2 Effects of UV Processing on Biochemical Properties of Fruit Crops
13.7.3 Effects of UV Processing on Microbial Properties of Fruit Crops
13.8 Effect of UV Processing on Miscellaneous Foods
13.9 Conclusion
References
Index
Also of Interest
EULA

Systemvoraussetzungen

Als PDF speichern Als Link merken