Ultrasound Technology In Dairy Processing

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Ultrasound Technology in Dairy Processing

Author : Jayani Chandrapala
Publisher : Springer
ISBN 13 : 3319934821
Total Pages : 46 pages
Book Rating : 4.3/5 (199 download)

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Book Synopsis Ultrasound Technology in Dairy Processing by : Jayani Chandrapala

Download or read book Ultrasound Technology in Dairy Processing written by Jayani Chandrapala and published by Springer. This book was released on 2018-07-12 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation. Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the transition from laboratory-scale projects to large-scale commercialization, this SpringerBrief fills a gap in the literature. Ultrasound processing has the advantage of minimising flavour loss, increasing homogeneity, reducing energy requirements, reducing processing times, enhancing end-product quality, reducing chemical and physical hazards and lowering the environmental impact compared to conventional dairy processes. As a result, the use of ultrasound in the dairy industry has become a hot topic and has generated considerable research interest in recent years. The SpringerBrief is intended for industry professionals, researchers and graduate students with a basic understanding of simple ultrasound, especially those starting on a new topic of research or coming into the field.

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.

Handbook of Ultrasonics and Sonochemistry

Author : Muthupandian Ashokkumar
Publisher :
ISBN 13 : 9789812874702
Total Pages : pages
Book Rating : 4.8/5 (747 download)

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Book Synopsis Handbook of Ultrasonics and Sonochemistry by : Muthupandian Ashokkumar

Download or read book Handbook of Ultrasonics and Sonochemistry written by Muthupandian Ashokkumar and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Emerging Dairy Processing Technologies

Author : Nivedita Datta
Publisher : John Wiley & Sons
ISBN 13 : 1118560620
Total Pages : 361 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-06-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Ultrasound Technologies for Food and Bioprocessing

Author : Hao Feng
Publisher : Springer Science & Business Media
ISBN 13 : 1441974725
Total Pages : 666 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 666 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.

Emerging Dairy Processing Technologies

Author : Nivedita Datta
Publisher : John Wiley & Sons
ISBN 13 : 1118560531
Total Pages : 360 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-04-27 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Non-Thermal Processing Technologies for the Dairy Industry

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 1000464997
Total Pages : 189 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Non-Thermal Processing Technologies for the Dairy Industry by : M. Selvamuthukumaran

Download or read book Non-Thermal Processing Technologies for the Dairy Industry written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2021-11-08 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

Technological Approaches for Novel Applications in Dairy Processing

Author : Nurcan Koca
Publisher : BoD – Books on Demand
ISBN 13 : 1789233127
Total Pages : 204 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Technological Approaches for Novel Applications in Dairy Processing by : Nurcan Koca

Download or read book Technological Approaches for Novel Applications in Dairy Processing written by Nurcan Koca and published by BoD – Books on Demand. This book was released on 2018-06-20 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.

Dairy Processing: Advanced Research to Applications

Author : Jagrani Minj
Publisher : Springer Nature
ISBN 13 : 9811526087
Total Pages : 358 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Dairy Processing: Advanced Research to Applications by : Jagrani Minj

Download or read book Dairy Processing: Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Ultrasound: Advances in Food Processing and Preservation

Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
ISBN 13 : 9780128045817
Total Pages : 0 pages
Book Rating : 4.0/5 (458 download)

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Book Synopsis Ultrasound: Advances in Food Processing and Preservation by : Daniela Bermudez-Aguirre

Download or read book Ultrasound: Advances in Food Processing and Preservation written by Daniela Bermudez-Aguirre and published by Academic Press. This book was released on 2017-08-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.

Microbiology in Dairy Processing

Author : Palmiro Poltronieri
Publisher : John Wiley & Sons
ISBN 13 : 1119114802
Total Pages : 345 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Microbiology in Dairy Processing by : Palmiro Poltronieri

Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

Milk Processing and Quality Management

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1444301659
Total Pages : 344 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Milk Processing and Quality Management by : Adnan Y. Tamime

Download or read book Milk Processing and Quality Management written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-01-30 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

Ultrasound in Food Processing

Author : Mar Villamiel
Publisher : John Wiley & Sons
ISBN 13 : 1118964160
Total Pages : 764 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 764 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.

Process Analytical Technology for the Food Industry

Author : Colm P. O'Donnell
Publisher : Springer
ISBN 13 : 149390311X
Total Pages : 301 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Process Analytical Technology for the Food Industry by : Colm P. O'Donnell

Download or read book Process Analytical Technology for the Food Industry written by Colm P. O'Donnell and published by Springer. This book was released on 2014-11-03 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.

Ultrasonic Synthesis of Functional Materials

Author : Muthupandian Ashokkumar
Publisher : Springer
ISBN 13 : 3319289748
Total Pages : 49 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Ultrasonic Synthesis of Functional Materials by : Muthupandian Ashokkumar

Download or read book Ultrasonic Synthesis of Functional Materials written by Muthupandian Ashokkumar and published by Springer. This book was released on 2016-01-11 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book begins by giving a summary of sonochemistry and explains how a chemical reaction can be induced by the interaction of sound waves and gas bubbles in liquids. The work outlines how primary and secondary radicals combined with the physical effects generated during acoustic cavitation are active in the ultrasonic synthesis of a variety of functional materials. The brief covers hot topics that include ultrasonic synthesis of various functional materials covering the following broad areas: acoustic cavitation and sonochemistry, synthesis of functional polymers and their applications, synthesis of functional inorganic materials and their applications, improving functionality of food/dairy systems, synthesis of functional biomaterials and their applications, synthesis of graphene based catalytic materials. Theory is kept to a minimum. The book is aimed at individuals at universities and will also interest those in industry. It is suitable for all levels.

Emerging Technologies in Meat Processing

Author : Enda J. Cummins
Publisher : John Wiley & Sons
ISBN 13 : 1118350685
Total Pages : 451 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Emerging Technologies in Meat Processing by : Enda J. Cummins

Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-12-19 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

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