Innovative Food Processing Technologies
Extraction, Separation, Component Modification and Process Intensification
Published on 29. June 2016
510 pages
978-0-08-100298-8 (ISBN)
Description
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.
The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.
- Provides information on a variety of food processing technologies
- Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs
- Presents a strong focus on the application of technologies in a variety of situations
- Created by editors who have a background in both the industry and academia
More details
Other editions
Additional editions
Kai Knoerzer | Pablo Juliano | Geoffrey W. Smithers
Innovative Food Processing Technologies
Extraction, Separation, Component Modification and Process Intensification
Book
07/2016
Woodhead Publishing Ltd
€284.74
Shipment within 15-20 days
Content
Part One. Innovative Extraction of Food Components1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy3. Microwave-Assisted Extraction of Food Components
Part Two. Innovative Separation of Food Components4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils5. Simulated Moving Bed Chromatography in Food Processing6. Novel Membrane Technologies for Protein Concentration and Fractionation7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries
Part Three. Innovative Structure Modification8. Ultrasound for Structural Modification of Food Products9. Application of Shockwaves for Meat Tenderization10. Application of High Hydrostatic Pressure for Meat Tenderization11. High-Pressure Processing for Modification of Food Biopolymers12. High-Pressure Homogenization for Structure Modification
Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement13. Airborne Ultrasound for Enhanced Defoaming Applications14. Airborne Ultrasound for Convective Drying Intensification15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions17. Membranes for Enhanced Emulsification Processes18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges
