Ultrasound Technologies for Food and Bioprocessing
Title | Ultrasound Technologies for Food and Bioprocessing PDF eBook |
Author | Hao Feng |
Publisher | Springer Science & Business Media |
Pages | 666 |
Release | 2010-11-17 |
Genre | Technology & Engineering |
ISBN | 1441974725 |
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.
Ultrasound Technologies for Food and Bioprocessing
Title | Ultrasound Technologies for Food and Bioprocessing PDF eBook |
Author | |
Publisher | |
Pages | 680 |
Release | 2011-04-01 |
Genre | |
ISBN | 9781441974730 |
Ultrasound Technologies for Food and Bioprocessing
Title | Ultrasound Technologies for Food and Bioprocessing PDF eBook |
Author | Hao Feng |
Publisher | Springer |
Pages | 668 |
Release | 2010-11-19 |
Genre | Technology & Engineering |
ISBN | 9781441974716 |
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.
Ultrasound in Food Processing
Title | Ultrasound in Food Processing PDF eBook |
Author | Malcolm J. W. Povey |
Publisher | Springer Science & Business Media |
Pages | 300 |
Release | 1998 |
Genre | Business & Economics |
ISBN | 9780751404296 |
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Title | Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound PDF eBook |
Author | Francisco J. Barba |
Publisher | Academic Press |
Pages | 372 |
Release | 2020-11-19 |
Genre | Technology & Engineering |
ISBN | 0128182768 |
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa
Novel Technologies in Food Science
Title | Novel Technologies in Food Science PDF eBook |
Author | Navnidhi Chhikara |
Publisher | John Wiley & Sons |
Pages | 660 |
Release | 2023-01-04 |
Genre | Technology & Engineering |
ISBN | 111977635X |
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.
Ultrasound and Microwave for Food Processing
Title | Ultrasound and Microwave for Food Processing PDF eBook |
Author | Gulzar Ahmad Nayik |
Publisher | Elsevier |
Pages | 564 |
Release | 2022-11-24 |
Genre | Technology & Engineering |
ISBN | 032395992X |
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources