Ultrasound And Microwave For Food Processing

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Ultrasound and Microwave for Food Processing

Author : Gulzar Ahmad Nayik
Publisher : Elsevier
ISBN 13 : 032395992X
Total Pages : 564 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Ultrasound and Microwave for Food Processing by : Gulzar Ahmad Nayik

Download or read book Ultrasound and Microwave for Food Processing written by Gulzar Ahmad Nayik and published by Elsevier. This book was released on 2022-11-24 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Ultrasound in Food Processing

Author : Malcolm J. W. Povey
Publisher : Springer Science & Business Media
ISBN 13 : 9780751404296
Total Pages : 300 pages
Book Rating : 4.4/5 (42 download)

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Book Synopsis Ultrasound in Food Processing by : Malcolm J. W. Povey

Download or read book Ultrasound in Food Processing written by Malcolm J. W. Povey and published by Springer Science & Business Media. This book was released on 1998 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Francisco J. Barba
Publisher : Academic Press
ISBN 13 : 0128182768
Total Pages : 372 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound by : Francisco J. Barba

Download or read book Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound written by Francisco J. Barba and published by Academic Press. This book was released on 2020-11-19 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Microwave-assisted Extraction for Bioactive Compounds

Author : Farid Chemat
Publisher : Springer Science & Business Media
ISBN 13 : 1461448301
Total Pages : 248 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Microwave-assisted Extraction for Bioactive Compounds by : Farid Chemat

Download or read book Microwave-assisted Extraction for Bioactive Compounds written by Farid Chemat and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.

Ultrasound Technologies for Food and Bioprocessing

Author : Hao Feng
Publisher : Springer Science & Business Media
ISBN 13 : 1441974725
Total Pages : 668 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Ultrasound Technologies for Food and Bioprocessing by : Hao Feng

Download or read book Ultrasound Technologies for Food and Bioprocessing written by Hao Feng and published by Springer Science & Business Media. This book was released on 2010-11-17 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advanced Research Methods in Food Processing Technologies

Author : Junaid Ahmad Malik
Publisher : CRC Press
ISBN 13 : 100084059X
Total Pages : 472 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Advanced Research Methods in Food Processing Technologies by : Junaid Ahmad Malik

Download or read book Advanced Research Methods in Food Processing Technologies written by Junaid Ahmad Malik and published by CRC Press. This book was released on 2024-02-06 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Ultrasound in Food Processing

Author : Mar Villamiel
Publisher : John Wiley & Sons
ISBN 13 : 1118964160
Total Pages : 544 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Ultrasound in Food Processing by : Mar Villamiel

Download or read book Ultrasound in Food Processing written by Mar Villamiel and published by John Wiley & Sons. This book was released on 2017-04-25 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

Detecting Foreign Bodies in Food

Author : M Edwards
Publisher : Elsevier
ISBN 13 : 1855738392
Total Pages : 328 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Detecting Foreign Bodies in Food by : M Edwards

Download or read book Detecting Foreign Bodies in Food written by M Edwards and published by Elsevier. This book was released on 2004-04-22 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies. Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. Discusses ways of preventing and managing incidents involving foreign bodies Reviews the range of technologies available for effective detection and control of foreign bodies

Non-Thermal Technologies for the Food Industry

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 1003838146
Total Pages : 392 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Non-Thermal Technologies for the Food Industry by : C. Anandharamakrishnan

Download or read book Non-Thermal Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-02-29 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Enhancing Extraction Processes in the Food Industry

Author : Nikolai Lebovka
Publisher : CRC Press
ISBN 13 : 1439845956
Total Pages : 570 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Enhancing Extraction Processes in the Food Industry by : Nikolai Lebovka

Download or read book Enhancing Extraction Processes in the Food Industry written by Nikolai Lebovka and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

Non-thermal Food Processing Operations

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
ISBN 13 : 0128187182
Total Pages : 522 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Non-thermal Food Processing Operations by : Seid Mahdi Jafari

Download or read book Non-thermal Food Processing Operations written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-03 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations , “Irradiation operations , “Pulsed electric fields processing operations , “High pressure processing operations , and “Radio frequency processing operations , all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment. Thoroughly explores new opportunities in food processing through non-thermal processes Helps readers better understand equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products

Emerging Thermal Processes in the Food Industry

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
ISBN 13 : 0128233850
Total Pages : 398 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Emerging Thermal Processes in the Food Industry by : Seid Mahdi Jafari

Download or read book Emerging Thermal Processes in the Food Industry written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-20 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment. Explores new opportunities in food processing through emerging thermal processes Discusses different alternatives for emerging thermal processing operations Helps improve the quality and safety of food products

Bioactive Extraction and Application in Food and Nutraceutical Industries

Author : Tanmay Sarkar
Publisher : Springer Nature
ISBN 13 : 1071636014
Total Pages : 480 pages
Book Rating : 4.0/5 (716 download)

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Book Synopsis Bioactive Extraction and Application in Food and Nutraceutical Industries by : Tanmay Sarkar

Download or read book Bioactive Extraction and Application in Food and Nutraceutical Industries written by Tanmay Sarkar and published by Springer Nature. This book was released on 2024-01-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Green Chemical Synthesis with Microwaves and Ultrasound

Author : Dakeshwar Kumar Verma
Publisher : John Wiley & Sons
ISBN 13 : 3527844481
Total Pages : 421 pages
Book Rating : 4.5/5 (278 download)

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Book Synopsis Green Chemical Synthesis with Microwaves and Ultrasound by : Dakeshwar Kumar Verma

Download or read book Green Chemical Synthesis with Microwaves and Ultrasound written by Dakeshwar Kumar Verma and published by John Wiley & Sons. This book was released on 2024-03-25 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Chemical Synthesis with Microwaves and Ultrasound A guide to the efficient and sustainable synthesis of organic compounds Chemical processes and the synthesis of compounds are essential aspects of numerous industries, and particularly central to the creation of drug-like structures. Their often significant environmental biproducts, however, have driven substantial innovations in the areas of green and organic synthesis, which have the potential to drive efficient, solvent-free synthesis and create more sustainable chemical processes. The use of microwaves and ultrasounds in chemical synthesis has proven an especially fruitful area of research, with the potential to produce a more sustainable industrial future. Green Chemical Synthesis with Microwaves and Ultrasound provides a comprehensive overview of recent advances in microwave- and ultrasound-driven synthesis and their cutting-edge applications. Green Chemical Synthesis with Microwaves and Ultrasound readers will also find: Introduction to the key equipment and tools of green chemical synthesis Detailed discussion of methods including ultrasound irradiation, metal-catalyzed reactions, enzymatic reactions, and many more An authorial team with immense experience in environmentally friendly organic chemical production Green Chemical Synthesis with Microwaves and Ultrasound is ideal for chemists, organic chemists, chemical engineers, biochemists, and any researchers or industry professionals working on the synthesis of chemicals and/or organic compounds.

Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plant

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Author : Maulin P. Shah
Publisher : Elsevier
ISBN 13 : 0443138850
Total Pages : 478 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plant by : Maulin P. Shah

Download or read book Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plant written by Maulin P. Shah and published by Elsevier. This book was released on 2024-05-04 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plants discusses the emerging trends in the bioremediation of hazardous pollutants found in wastewater, including the fate of pollutants produced after the treatment process both at the laboratory scale and at the industrial scale. Describing a broad area of biological processes and water research – considered key components for advanced water purification – it also includes the desalination technologies that remove, reduce, or neutralize water contaminants that threaten human health. Exploring the unique biological aspects of the wastewater treatment process, the book highlights the advantages they provide for engineering applications in industry, with each chapter covering a different biological-based approach, examining the basic principles, practical applications, recent breakthroughs and associated limitations. Covering advancements in biological treatments, advanced oxidation techniques and membrane technology to remove water pollutants, this book will be of interest to all those working in bioremediation related fields. Describes emerging technologies in industrial pollutants removal from wastewater Includes applications in treatment, remediation, sensing, and pollution prevention processes Discusses impacts on long-term quality, availability, and viability of water

Advances in Food Processing Technology

Author : Jingdun Jia
Publisher : Springer
ISBN 13 : 9811364516
Total Pages : 251 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Advances in Food Processing Technology by : Jingdun Jia

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.

Food Processing: Strategies for Quality Assessment

Author : Abdul Malik
Publisher : Springer
ISBN 13 : 1493913786
Total Pages : 510 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Food Processing: Strategies for Quality Assessment by : Abdul Malik

Download or read book Food Processing: Strategies for Quality Assessment written by Abdul Malik and published by Springer. This book was released on 2014-11-05 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.