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Novel Technologies in Food Science [Hardback]

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  • Formāts: Hardback, 656 pages, weight: 1084 g
  • Izdošanas datums: 27-Jan-2023
  • Izdevniecība: Wiley-Scrivener
  • ISBN-10: 1119775574
  • ISBN-13: 9781119775577
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Novel Technologies in Food SciencePalielināt
  • Formāts: Hardback, 656 pages, weight: 1084 g
  • Izdošanas datums: 27-Jan-2023
  • Izdevniecība: Wiley-Scrivener
  • ISBN-10: 1119775574
  • ISBN-13: 9781119775577
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781119775577.html
Keywords:
NOVEL TECHNOLOGIES IN FOOD SCIENCE

Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.

Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.

Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Preface xvii
1 Ultrasound
1(38)
Hugo Saldino
Jonas Toledo Guimaraes
Angela Sudrez-Jacobo
Hilda Maria Hernandez-Hernandez
Tatiana Colombo Pimentel
Socorro Josefina Vulanueva Rodriguez
Vitoria Hagemann Cauduro
Erick Almeida Esmerino
Erico Marlon Moraes Flores
Adriano Gomes da Cruz
1.1 Introduction
2(1)
1.2 Basic Principles of Ultrasound
3(3)
1.2.1 Generation of the Ultrasonic Wave
4(1)
1.2.2 Principles of Acoustic Cavitation
5(1)
1.3 Mechanisms of Microbial Inactivation
6(11)
1.4 Ultrasound Application in the Food Industry
17(11)
1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food
20(1)
1.4.1.1 Meat Products
20(1)
1.4.1.2 Fruits and Vegetables
21(1)
1.4.1.3 Dairy Industry
22(1)
1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods
23(5)
1.5 Conclusion
28(11)
References
29(10)
2 Pulse Electric Field: Novel Technology in Food Processing
39(26)
Navnidhi Chhikara
Anil Panghal
D.N. Yadav
Sandeep Mann
Priya Bishnoi
2.1 Introduction
39(1)
2.2 Principle
40(2)
2.3 Electroporation
42(1)
2.4 PEF System
42(2)
2.5 Factors Affecting PEF
44(2)
2.5.1 Process Factors
44(1)
2.5.2 Food Matrix
45(1)
2.5.3 Microbial Factors
46(1)
2.6 Benefits and Shortcomings of PEF
46(1)
2.7 Application in Food Industry
47(6)
2.7.1 Drying
47(2)
2.7.2 Food Preservation
49(3)
2.7.3 Improvement of Extraction of Intracellular Compounds
52(1)
2.8 Effect of PEF on Food Components
53(2)
2.8.1 Proximate Composition
53(1)
2.8.2 Other Components
54(1)
2.8.3 Sensory Attributes
54(1)
2.9 Conclusion
55(10)
References
55(10)
3 An Overview of Membrane Technology in Dairy & Food Industry
65(44)
Sunil Kumar Khatkar
Kuldeep Dudi
Shubham Arjun Lonkar
Kiranpreet Singh Sidhu
Anju Boora Khatkar
Narender Kumar Chandla
Anil Panghal
List of Abbreviations
66(2)
3.1 Introduction
68(1)
3.2 Terminology in Membrane Processing
69(1)
3.2.1 Membrane
69(1)
3.2.2 Permeate
69(1)
3.2.3 Retentive/Retentate
69(1)
3.2.4 Fouling
69(1)
3.2.5 Concentration Polarization
69(1)
3.2.6 Concentration Factor
70(1)
3.2.7 Feed
70(1)
3.2.8 Flux
70(1)
3.2.9 Pore Size
70(1)
3.2.10 Molecular Weight Cut-Off
70(1)
3.3 Types of Membrane
70(2)
3.3.1 Microporous Membrane
70(1)
3.3.2 Nonporous, Dense Membrane
71(1)
3.3.3 Electrically Charged Membranes
71(1)
3.3.4 Anisotropic Membranes (Asymmetrical)
71(1)
3.3.5 Ceramic, Metal and Liquid Membranes
72(1)
3.4 Processes in Membrane Technology
72(2)
3.4.1 Microfiltration (MF)
72(1)
3.4.2 Ultrafiltration (UF)
72(1)
3.4.3 Nano-Filtration (NF)
73(1)
3.4.4 Reverse Osmosis (RO)
73(1)
3.5 Membrane Modules
74(2)
3.6 Mechanism of Mass Transfer in Membrane Separation
76(3)
3.6.1 Concentration Polarization (CP)
76(1)
3.6.2 Membrane Fouling
77(1)
3.6.3 Major Categories of Fouling
78(1)
3.6.3.1 Inorganic Fouling
78(1)
3.6.3.2 Organic Fouling
78(1)
3.6.3.3 Colloidal Fouling
78(1)
3.6.3.4 Biological Fouling
79(1)
3.7 Mechanism of Membrane Fouling
79(1)
3.8 Factors Influencing Fouling of Membrane
80(2)
3.8.1 Properties of Membrane
81(1)
3.8.2 Feed Properties
81(1)
3.8.3 Operating Parameters
82(1)
3.9 Prevention of Membrane Fouling
82(1)
3.9.1 Type of Feed and Pre-Treatment
82(1)
3.9.2 Operating Parameters
83(1)
3.9.2.1 Operating Pressure
83(1)
3.9.2.2 Operating Temperature
83(1)
3.9.2.3 Feed Velocity
83(1)
3.10 Mass Transfer Model for Filtration Process in Absence of Fouling
83(2)
3.10.1 Diffusion Theory Through Dense Membrane
84(1)
3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model
85(1)
3.11 Application of the Membrane Technology in Dairy Industry
85(3)
3.11.1 Microfiltration
85(1)
3.11.1.1 Waste Water Processing
85(1)
3.11.1.2 Production of the Protein Concentrate
86(1)
3.11.1.3 Isolation
86(1)
3.11.1.4 Separation of Micellar Casein from the Milk
86(1)
3.11.1.5 Pretreatment of the Cheese Milk
87(1)
3.11.2 Ultrafiltration
87(1)
3.11.2.1 Enzyme Recovery and Concentration
87(1)
3.11.2.2 Cheese Manufacturing
87(1)
3.11.3 Nanofiltration
88(1)
3.11.4 Reverse Osmosis
88(1)
3.12 Application of Membrane Technology in Food Industry
88(6)
3.12.1 Beverages
89(1)
3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices
89(1)
3.12.3 Concentration, De-Acidification, and Demineralization of Juices
90(1)
3.12.4 Demineralization of Sugar Syrup
91(1)
3.12.5 Manufacturing of Beverages Using Vegetable Proteins
91(1)
3.12.6 Rough Beer Clarification
92(1)
3.12.7 Preservation of Beer
92(1)
3.12.8 Membrane Processing in the Wine Industry
92(2)
3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry
94(1)
3.13 Uses of Membrane Technology in Biotechnology
94(2)
3.13.1 Purification of Proteins
94(1)
3.13.2 Purification of Antibody
94(1)
3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy
95(1)
3.13.4 Enantiomer Isolation from Racemic Mixtures
95(1)
3.14 Membrane Distillation
96(13)
References
98(11)
4 Cold Plasma
109(62)
Rodrigo Nunes Cavalcanti
Tatiana Colombo Pimentel
Erick Almeida Esmerino
Monica Queiroz de Freitas
Silvani Verruck
Marcia Cristina Silva
Adriano Gomes da Cruz
4.1 Introduction
109(2)
4.2 Principles and Methods of Plasma Generation
111(4)
4.3 Cold Plasma Applied in Food Systems
115(37)
4.3.1 Modification of Food Components Functionality
115(12)
4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation
127(12)
4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma
139(3)
4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation
142(1)
4.3.5 Cold Plasma for Food Packaging
143(7)
4.3.6 Cold Plasma in Biofilms and Surfaces Treatment
150(1)
4.3.7 Cold Plasma in Wastewater Treatment
151(1)
4.4 Conclusions
152(19)
References
152(19)
5 Utilization of Magnetic Fields in Food Industry
171(64)
S. Abinaya
Anil Panghal
Roopa H.
Navnidhi Chhikara
Anju Kumari
Rakesh Gehlot
5.1 Introduction
172(1)
5.2 Magnetism
173(17)
5.2.1 Classification of Magnetic Fields
175(1)
5.2.2 Generation of Magnetic Field
176(1)
5.2.3 Magnetic Field Around a Current Carrying Conductor
177(2)
5.2.4 Effect of Magnetic Fields in Biological Systems
179(1)
5.2.4.1 Effect on Microorganisms
180(5)
5.2.4.2 Operating Conditions
185(1)
5.2.4.3 Characteristics of Magnetic Field
185(1)
5.2.4.4 Temperature
185(1)
5.2.4.5 Microbial Growth Stage
185(1)
5.2.4.6 Electrical Resistivity
186(1)
5.2.4.7 Effect on Enzymes
186(4)
5.3 Potential Applications of Magnetic Fields in Food Industry
190(3)
5.3.1 Compositional Analysis
190(1)
5.3.1.1 Water
190(1)
5.3.1.2 Fat
191(1)
5.3.1.3 Protein
192(1)
5.3.2 Structure Analysis
192(1)
5.4 Food Processing
193(7)
5.4.1 Freezing
193(2)
5.4.2 Drying
195(2)
5.4.3 Frying
197(1)
5.4.4 Fermentation
198(1)
5.4.5 Extraction
199(1)
5.4.6 Packaging
200(1)
5.5 Quality Inspection
200(24)
5.5.1 Fruits
200(13)
5.5.1.1 Apples
213(1)
5.5.1.2 Citrus Fruits
213(1)
5.5.1.3 Kiwifruit
214(1)
5.5.2 Vegetables
215(1)
5.5.2.1 Tomato
215(1)
5.5.2.2 Potatoes
216(1)
5.5.3 Cereal and Cereal Products
217(1)
5.5.4 Seafood
218(4)
5.5.5 Other Food Applications
222(2)
5.6 Conclusion
224(11)
References
224(11)
6 Microwaves Application to Food and Food Waste Processing
235(36)
Cristina Barrera
Pedro J. Fito
Marta Castro-Giraldez
Noelia Betoret
Lucia Segut
6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range
236(2)
6.2 Microwaves Applications to Food Process Monitoring
238(2)
6.3 Microwaves in Food Processing
240(6)
6.4 Microwaves Contribution to Food Waste Valorization Processes
246(7)
6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products
246(5)
6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes
251(2)
6.5 Microwaves for Functional Food Development and Increased Bioaccessibility
253(4)
6.6 Conclusions and Prospects
257(14)
References
258(13)
7 Radio-Frequency Technology in Food Processing
271(104)
Aastha Dewan
Anil Panghal
Bahareh Dabaghiannejad
Vivek Ranga
Naveen Kumar
Navnidhi Chhikara
7.1 Introduction
272(1)
7.2 RF Technology and Principle
272(4)
7.2.1 Types and Equipment
274(2)
7.2.2 RF vs. Microwave (MW) Heating
276(1)
7.3 Application of RF in Processing
276(16)
7.3.1 Drying
276(9)
7.3.2 Baking
285(2)
7.3.3 Sterilization 8c Pasteurization
287(2)
7.3.4 Roasting
289(1)
7.3.5 Blanching
289(1)
7.3.6 Thawing and Defrosting
290(1)
7.3.7 Inhibition of Anti-Nutritional Factors
290(1)
7.3.8 Disinfestation
291(1)
7.4 Effect on Food Quality
292(57)
9.4.3 Insects and Pest Control
349(1)
9.5 Advantages and Disadvantages of Irradiation of Food
349(2)
9.5.1 Advantages of Food Irradiation
349(1)
9.5.2 Disadvantages of Food Irradiation
350(1)
9.6 Factors Affecting Irradiation of Food
351(1)
9.6.1 Water Content
351(1)
9.6.2 Temperature
351(1)
9.7 Interaction of Ionizing Radiation and Food Components
352(1)
9.8 Interaction of Ionizing Radiation and Biological Cells
353(1)
9.9 Interaction of Ionizing Radiation and Food Packaging Materials
354(1)
9.10 Detection and Risk Assessment
354(2)
9.10.1 Detection of Irradiation
354(1)
9.10.2 Risk Assessment of Irradiated Foods
354(2)
9.11 Consumer Behavior Towards Irradiated Food
356(1)
9.12 Standards, Regulations and Legislation on Food Irradiation
357(5)
9.12.1 International Standards
358(1)
9.12.1.1 Human Health
358(1)
9.12.1.2 Labelling
358(1)
9.12.1.3 Plant Protection
359(1)
9.12.1.4 Facilities
359(1)
9.12.1.5 Dosimetry
359(1)
9.12.1.6 Packaging
360(1)
9.12.2 National Regulations
360(1)
9.12.2.1 Regulations for Human Health
360(1)
9.12.2.2 Regulations for Labeling
361(1)
9.12.2.3 Regulations for Plant Health
361(1)
9.13 Future Perspectives and Conclusions
362(13)
References
362(13)
10 Active Packaging in Food Industry
375(30)
Roopa H.
Anil Panghal
Anju Kumari
Navnidhi Chhikara
Ekta Sehgaland Kritika Raw at
10.1 Introduction
376(2)
10.2 Active Packaging Components
378(6)
10.2.1 Oxygen Scavengers
379(4)
10.2.2 Carbondioxide Absorber/Emitter
383(1)
10.2.3 Ethylene Scavengers
383(1)
10.2.4 Flavor & Odor Absorber/Emitter
384(1)
10.2.5 Humidity Control
384(1)
10.3 Antimicrobial Packaging
384(6)
10.3.1 Composition
385(1)
10.3.2 Mechanism of Antimicrobial Agents
386(2)
10.3.3 Types of Antimicrobial Packaging
388(1)
10.3.3.1 Antimicrobial Agent Sachets/Pads are Inserted Into Packages
388(1)
103.3.2 Antimicrobial Agents are Directly Incorporated Into Polymers
389(1)
10.3.3.3 Coating or Adsorbing Antimicrobials to Polymer Surfaces
389(1)
10.3.3.4 Immobilization of Antimicrobials by Ionic or Covalent Linkages to Polymers
389(1)
10.3.4 Commercial Antimicrobial Packaging Products and Manufactures
390(1)
10.4 Uses of Active Packaging
390(1)
10.5 Comparison Between Active and Intelligent Packaging
390(1)
10.6 Market Report on Active and Intelligent Packaging
391(1)
10.7 Disadvantage
392(1)
10.8 Advantage
393(1)
10.9 Safety Issues in Active Packaging
393(2)
10.10 Applications in Food Industry
395(2)
10.11 Recent Advancement in Antimicrobial Packaging Films
397(1)
10.12 Challenges
398(1)
10.13 Conclusion
398(7)
References
399(6)
11 Supercritical Fluid
405(46)
Cassia Pereira Barros
Jonas Toledo Guimaraes
Tatiana Colombo Pimentel
Erick Almeida Esmerino
Socorro Josefina Villlanueva-Rodriguez
Adriano Gomes da Cruz
11.1 Introduction
405(2)
11.2 Supercritical Carbon Dioxide (SC-CO2) Technology: General Aspects and Fundamentals
407(4)
11.3 Supercritical Carbon Dioxide (SC-CO2) Processing
411(2)
11.4 Applications in Food Processing
413(22)
11.4.1 Extraction and Fractionation of Food Compounds
413(9)
11.4.2 Enzymatic and Microbial Inactivation
422(10)
11.4.3 Effects on Physicochemical Parameters
432(2)
11.4.4 Effects on Sensory Properties
434(1)
11.5 Advantages and Limitations of Supercritical Carbon Dioxide (SC-CO2)
435(16)
References
441(10)
12 Image Processing for Food Safety and Quality
451(28)
Krishna Kumar Patel
S. K. Goyal
Yashwant Kumar Patel
12.1 Introduction
452(2)
Image Acquisition Techniques
454(1)
1 Image acquisition Technique for External Quality Assessment
454(12)
Computer Vision
454(2)
Principle of Computer Vision and Its Basic Components
456(1)
Image Processing
457(5)
Application of Image Processing
462(1)
Sorting and Grading of Fruits and Vegetables
462(2)
Defect Detection of Fruits and Vegetables
464(1)
Cereals/Grains Assessment
464(1)
Processed Food
465(1)
2 Image Acquisition Technique for Internal Quality Assessment
466(7)
Application MRI, X-Ray and CT
471(2)
Conclusion
473(1)
References
473(6)
13 High Pressure Processing: An Overview
479(32)
Yashwant Kumar Patel
Krishna Kumar Patel
13.1 Introduction
480(1)
13.2 What is HPP?
481(1)
13.3 Historical Background
481(2)
13.4 Principle of High Pressure Processing
483(3)
13.5 Classification of High Pressure Processing Equipment
486(2)
13.5.1 Pressure Application Based HPP Equipments
486(1)
13.5.2 Processing System Based HPP Equipments
487(1)
13.5.3 HPP Based on Energy Recovery System
488(1)
13.5.4 HPP System Based on Vessel Arrangement
488(1)
13.6 Effects of HPP on Food Derivatives
488(3)
13.6.1 Effect of HPP on Color, Texture and Sensory Attributes
488(1)
13.6.2 Effect on Fat
489(1)
13.6.3 Effect on Carbohydrates, Proteins and Molecular Weight of Molecules
490(1)
13.6.4 Effect of HPP on Other Bio-Active Molecules
491(1)
13.7 Effect on Microorganisms during HPP
491(4)
13.7.1 Critical Processing Parameters of HPP
492(1)
13.7.1.1 Pressure and Time
493(1)
13.7.1.2 Temperature
493(1)
13.7.1.3 pH
494(1)
13.7.1.4 The Water Activity (aw)
495(1)
13.8 Kinetics Belongs to Microbial Growth and Inactivation
495(3)
13.8.1 D Value
495(2)
13.8.2 Z Value (°C)
497(1)
13.8.3 F Value (Second)
497(1)
13.8.4 Spoilage Probability
497(1)
13.9 Packaging Importance in HPP
498(1)
13.10 High Pressure Processing Applications
499(3)
13.10.1 Fruits, Vegetables and Processed Food Products
500(2)
13.10.2 Meat and Sea-Foods
502(1)
13.11 Benefits and Drawbacks
502(2)
13.12 Future Prospects of the HPP
504(1)
13.13 Conclusion
504(7)
References
505(6)
14 Artificial Intelligence in Food Processing
511(40)
Manish Tiwari
H. Pandey
Arunima Mukherjee
R. F. Sutar
14.1 Introduction
512(2)
14.2 Evolution of Artificial Intelligence
514(1)
14.3 Principles of Artificial Intelligence
515(3)
14.4 Global Developments in Artificial Intelligence
518(2)
14.5 Artificial Intelligence and Food Processing
520(1)
14.6 Applications of Artificial Intelligence in Food Processing
521(18)
14.6.1 Sorting Fresh Produce
522(1)
14.6.2 Quality Assessment
522(1)
14.6.2.1 Using AI Methods
522(8)
14.6.2.2 Using Integrated Computer Vision-AI System
530(5)
14.6.3 Flavor Identification
535(2)
14.6.4 Drying Technology
537(1)
14.6.5 Food Safety Compliance
537(1)
14.6.6 Cleaning Food Processing Equipment
538(1)
14.6.7 Efficient Supply Chain Management
538(1)
14.6.8 Anticipating Consumer Preferences
538(1)
14.6.9 Developing New Products
539(1)
14.7 Challenges
539(1)
14.8 Future Aspects
539(12)
Conclusions
540(1)
References
541(10)
15 Ohmic Heating
551(46)
Ramon da Silva Rocha
Cassia Pereira Barros
Tatiana Colombo Pimentel
Paola Mutti
Massimo Cigarini
Matteo Di Rocco
Andrea Brutti
Cristina Alamprese
Marcia Cristina Silva
Erick Almeida Esmerino
Adriano Gomes da Cruz
15.1 Definition
552(2)
15.2 Microbial Inactivation
554(10)
15.3 Applications
564(29)
15.3.1 Dairy
564(10)
15.3.2 Meat and Fish
574(1)
15.3.2.1 Meat
574(6)
15.3.2.2 Fish
580(4)
15.3.3 Eggs and Egg Products
584(2)
15.3.4 Cereal Products
586(5)
15.3.5 Juices
591(2)
15.4 Commercial Status
593(1)
15.5 Limitations and Advantages
594(3)
References 597(14)
Index 611
Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship.

Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.