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

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologiesFocuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffsPresents a strong focus on the application of technologies in a variety of situationsCreated by editors who have a background in both the industry and academia INDICE: Introduction 1. Introduction to innovative processing technologies Part I: Applications of innovative technologies for extraction of food components 2. Low frequency high power ultrasound assisted extraction of food components 3. Pulsed electric field processing for extraction of food components 4. Shock waves for extraction of food components 5. Microwave assisted extraction of food components Part II: Applications of innovative technologies for structure modification 6. Mixed frequency ultrasound for conversion of lignocellulosic materials 7. Mixed frequency ultrasound for structure modification of processed foods 8. Pulsed electric field processing for structure modification of processed foods 9. Application of shock waves for meat tenderisation 10. High pressure thermal processing for meat tenderisation 11. High pressure processing for modification of food biopolymers 12. Ultrasonication for viscosity modulation 13. Hydrodynamic pressure processing for structure modification Part III: Applications of innovative technologies for separation of food components 14. High frequency ultrasound (megasonics) for separation of food components 15. Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries 16. Continuous chromatographic separation (CSEP) 17. Novel membrane technologies for separation and concentration of valuable food components 18. Forward Osmosis as a novel membrane separation technology of relevance to the food and related industries Part IV: Applications of innovative technologies for process intensification/enhancement 19 .Airborne (low frequency) ultrasound for defoaming 20. Airborne (low frequency) ultrasound for drying 21. Advances in hydrodynamic pressure processing for emulsification and dispersion 22. High power ultrasonication for the manufacture of nano-emulsions and nano-dispersions 23. Membrane processing for emulsification 24. Microwave disinfestation of vegetables and fruits for biosecurity purposes

• ISBN: 978-0-08-100294-0
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 720
• Fecha Publicación: 26/07/2016
• Nº Volúmenes: 1
• Idioma: Inglés