High Pressure Fluid Technology For Green Food Processing

Author : Tiziana Fornari
Publisher : Springer
ISBN 13 : 3319106112
Total Pages : 517 pages
Book Rating : 4.13/5 ( download)

DOWNLOAD NOW!

Download or read book High Pressure Fluid Technology for Green Food Processing written by Tiziana Fornari and published by Springer. This book was released on 2014-10-31 with total page 517 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Author : Farid Chemat
Publisher : Academic Press
ISBN 13 : 0128154438
Total Pages : 586 pages
Book Rating : 4.34/5 ( download)

DOWNLOAD NOW!

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Author : V.M. Balasubramaniam
Publisher : Springer
ISBN 13 : 1493932349
Total Pages : 762 pages
Book Rating : 4.44/5 ( download)

DOWNLOAD NOW!

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Author : Francisco J. Barba
Publisher : Elsevier
ISBN 13 : 0128172665
Total Pages : 428 pages
Book Rating : 4.67/5 ( download)

DOWNLOAD NOW!

Download or read book Present and Future of High Pressure Processing written by Francisco J. Barba and published by Elsevier. This book was released on 2020-08-22 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development

Author : P J Fellows
Publisher : Woodhead Publishing
ISBN 13 : 0081005237
Total Pages : 1152 pages
Book Rating : 4.31/5 ( download)

DOWNLOAD NOW!

Download or read book Food Processing Technology written by P J Fellows and published by Woodhead Publishing. This book was released on 2016-10-04 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Author : Jose Cuevas Valenzuela
Publisher : CRC Press
ISBN 13 : 1315354063
Total Pages : 275 pages
Book Rating : 4.64/5 ( download)

DOWNLOAD NOW!

Download or read book Advances in Technologies for Producing Food-relevant Polyphenols written by Jose Cuevas Valenzuela and published by CRC Press. This book was released on 2016-09-19 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included. This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.

Author : Jingdun Jia
Publisher : Springer
ISBN 13 : 9811364516
Total Pages : 251 pages
Book Rating : 4.18/5 ( download)

DOWNLOAD NOW!

Download or read book Advances in Food Processing Technology written by Jingdun Jia and published by Springer. This book was released on 2019-06-01 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Author : Ana Rita C. Duarte
Publisher : Bentham Science Publishers
ISBN 13 : 1608050467
Total Pages : 124 pages
Book Rating : 4.68/5 ( download)

DOWNLOAD NOW!

Download or read book Current Trends of Supercritical Fluid Technology in Pharmaceutical, Nutraceutical and Food Processing Industries written by Ana Rita C. Duarte and published by Bentham Science Publishers. This book was released on 2010-07-13 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supercritical fluid technology can be seen as a green and environmentally friendly alternative to conventional. Current information on these topics is spread through different publications in different peer-reviewed journals. The editors were therefore of

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000610624
Total Pages : 371 pages
Book Rating : 4.28/5 ( download)

DOWNLOAD NOW!

Download or read book Advances in Food Process Engineering written by Megh R. Goyal and published by CRC Press. This book was released on 2023-05-04 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Author : Andrew Proctor
Publisher : Royal Society of Chemistry
ISBN 13 : 1788014030
Total Pages : 528 pages
Book Rating : 4.38/5 ( download)

DOWNLOAD NOW!

Download or read book Alternatives to Conventional Food Processing written by Andrew Proctor and published by Royal Society of Chemistry. This book was released on 2018-01-17 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.