Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification, Second Edition, is now fully updated with eight new chapters that focus on a range of innovative processing technologies, their operations and applications for purposes other than microbial inactivation. For years, the focus of these new technologies was centred around microbial (nonthermal) inactivation for improved product stability and safety. Since the publication of the first edition, there is a trend to apply these technologies for purposes other than microbial inactivation, including food structuring and delivery, personalised nutrition, bioactive recovery, and energy efficient systems with decreased carbon and water footprint. The book comprises of four parts. Part one introduces innovative extraction of food components. Part two focusses on innovative separation of food components. Part three highlights innovative structure modification and part four discusses applications of innovative technologies for process intensification/enhancement. Edited by a team of international experts in the field, this book is beneficial for the research community, both in academia and industry and regulators around the world that assess these new technologies and implement guidelines for the manufacturers. Thoroughly updated revision, providing comprehensive overview on new technologies, new product developments, and regulation Outlines the intricacies of the technologies, new applications and its impacts on the food, quality attributes, textures etc Explores innovative processing technologies, their operations and applications for purposes other than microbial inactivation INDICE: Part I: Innovative Extraction of Food Components 1. Low frequency high power ultrasound assisted extraction of food components 2. Pulsed electric field processing for extraction of food components 3. Shock waves for extraction of food components 4. Microwave assisted extraction of food components Part II: Innovative Separation of Food Components 5. Application of megasonic waves for enhanced aqueous separation of oils 6. Simulated moving bed chromatography in food processing 7. Novel membrane technologies for protein concentration and fractionation 8. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries Part III: Innovative Structure Modification 9. 3D Printing and other novel technologies for structuring foods 10. Pulsed electric field processing for structure modification of processed foods 11. Application of shock waves for meat tenderisation 12. High pressure thermal processing for meat tenderisation 13. High pressure processing for modification of food biopolymers 14. High pressure homogenisation for structure modification Part IV: Applications of Innovative Technologies for Process Intensification/Enhancement 15. Airborne ultrasound for enhancing defoaming application 16. Ultrasound for intensification of drying processes; e.g., ultrasound-assisted freeze drying 17. Advances in hydrodynamic pressure processing for enhancing emulsification and dispersion 18. High power ultrasonication for the manufacture of nano-emulsions and nano-dispersions 19. Membranes for enhanced emulsification processes 20. Next generation of innovative food processing technologies: Benefits and challenges

• ISBN: 978-0-323-99630-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 504
• Fecha Publicación: 01/08/2023
• Nº Volúmenes: 1
• Idioma: Inglés