Innovative Food Processing Technologies

Erscheinungsjahr 2016
ISBN: 978-0-08-100294-0
Verlag: Elsevier Science & Technology

Buch, Englisch, 510 Seiten, Format (B × H): 152 mm x 236 mm, Gewicht: 958 g

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.

Autoren/Hrsg.

Knoerzer, K.

Juliano, Pablo

Smithers, Geoffrey W

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part One. Innovative Extraction of Food Components 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy 3. Microwave-Assisted Extraction of Food Components

Part Two. Innovative Separation of Food Components 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils 5. Simulated Moving Bed Chromatography in Food Processing 6. Novel Membrane Technologies for Protein Concentration and Fractionation 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries

Part Three. Innovative Structure Modification 8. Ultrasound for Structural Modification of Food Products 9. Application of Shockwaves for Meat Tenderization 10. Application of High Hydrostatic Pressure for Meat Tenderization 11. High-Pressure Processing for Modification of Food Biopolymers 12. High-Pressure Homogenization for Structure Modification

Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement 13. Airborne Ultrasound for Enhanced Defoaming Applications 14. Airborne Ultrasound for Convective Drying Intensification 15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion 16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions 17. Membranes for Enhanced Emulsification Processes 18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges

Über Autor(innen)

Smithers, Geoffrey W
Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

Juliano, Pablo
Dr. Pablo Juliano leads the Food Processing and Supply Chains Group, which aims at solving food industry challenges through science and innovation. He obtained his PhD in Food Engineering at Washington State University in the USA and a Master of Business Administration at Deakin University in Australia. He also occupied management roles with Nestlé Uruguay and CONAPROLE, a major dairy exporter in Uruguay. With over 20 years of service to the food industry in 7 countries, he develops and directs circular economy research programs through technology innovation. He has published over 100 peer reviewed research in innovative food processing technologies and optimisation of food supply chains. In particular, he led the development and commercialisation of an unprecedented, patented technology for food waste recovery. He is the CSIRO representative on the Australian Food Waste Strategy together with industry peak bodies, the federal and state governments, and is working with food clusters towards the implementation of agricultural food processing hubs for regional development. He is President of the Australian Food Engineers Association.