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Innovative Food Processing Technologies (2nd Ed.) Extraction, Separation, Component Modification and Process Intensification Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Langue : Anglais

Coordonnateurs : Knoerzer Kai, Juliano Pablo, Smithers Geoffrey W

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification, Second Edition updates a range of innovative processing technologies, their operations and applications for purposes other than microbial inactivation. Specific sections cover innovative extraction of food components, separation of food components, innovative structure modification, innovative technologies for process intensification/enhancement. 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, personalized nutrition, bioactive recovery, and energy efficient systems with decreased carbon and water footprint.

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.

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

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc), and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a postdoctoral fellow. He has since become a principal research scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design, and optimization, as well as scale-up) across a number of innovative food processing technologies, such as high pressure (thermal), pulsed electric field, and ultrasonics/megasonics processing. Kai's work has shown both science impact, with more than 90 peer-reviewed journal publications, conference proceedings and book chapters, 6 patent applications, four edited books, and over 90 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognized with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for a number of years and is past chair of this division. He edited Elsevier’s Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (2016) and two volumes in the Food Science, Technology and Nutrition series: Modeling Food Processing Operations (2015) and The Microwave Processing of Foods (2016). He is also Subject Editor for the “Food Process Engineering” section of Elsevier’s Reference Module in Food Science. He has an h-index of 18.
Dr. Pablo Juliano leads the Food Processing an
  • Provides comprehensive overviews on new technologies, new product developments and regulations
  • 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

Date de parution :

Ouvrage de 504 p.

19x23.4 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

Prix indicatif 345,57 €

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