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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher :Unknown
  • Release Date :2020-12-01
  • Total pages :370
  • ISBN : 9780128182765
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Summary : 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

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher :Unknown
  • Release Date :2019-07-26
  • Total pages :586
  • ISBN : 9780128154434
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Summary : Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer, PhD,Pablo Juliano, PhD,Cornelis Versteeg, PhD,Peter Roupas, PhD
  • Publisher :Unknown
  • Release Date :2011-04-19
  • Total pages :374
  • ISBN : 9780813817545
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Summary : "Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal sterilization, radiofrequency, microwave, ultrasound, ultraviolet, and pulsed electric fields processing. The book is targeted to food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Multiphysics simulation of emerging food processing technologies fully describes the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies"--

Global Food Security and Wellness

Global Food Security and Wellness
  • Author : Gustavo V. Barbosa-Cánovas,Gláucia María Pastore,Kezban Candoğan,Ilce G. Medina Meza,Suzana Caetano da Silva Lannes,Ken Buckle,Rickey Y. Yada,Amauri Rosenthal
  • Publisher :Unknown
  • Release Date :2017-05-05
  • Total pages :517
  • ISBN : 9781493964963
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Summary : This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.​

Plant Based “Green Chemistry 2.0”

Plant Based “Green Chemistry 2.0”
  • Author : Ying Li,Farid Chemat
  • Publisher :Unknown
  • Release Date :2019-07-08
  • Total pages :375
  • ISBN : 9789811338106
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Summary : This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
  • Publisher :Unknown
  • Release Date :2016-06-29
  • Total pages :510
  • ISBN : 9780081002988
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Summary : 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 technologies 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 Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2020-08-18
  • Total pages :2480
  • ISBN : 9780128157824
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Summary : Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Engineering Tools in the Beverage Industry

Engineering Tools in the Beverage Industry
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher :Unknown
  • Release Date :2019-02-08
  • Total pages :504
  • ISBN : 9780128156988
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Summary : Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.

Ultrasound: Advances in Food Processing and Preservation

Ultrasound: Advances in Food Processing and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher :Unknown
  • Release Date :2017-08-11
  • Total pages :556
  • ISBN : 9780128046142
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Summary : 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. Provides a clear and comprehensive panorama of ultrasound technology Contains updated research behind this technology Brings the current tested product and future uses Explores potential future use within the food industry

Applications of Membrane Technology for Food Processing Industries

Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher :Unknown
  • Release Date :2020-10-15
  • Total pages :260
  • ISBN : 9781000195279
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Summary : Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.

Advances in Food Science and Nutrition

Advances in Food Science and Nutrition
  • Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
  • Publisher :Unknown
  • Release Date :2013-11-25
  • Total pages :472
  • ISBN : 9781118865637
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Summary : Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing
  • Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
  • Publisher :Unknown
  • Release Date :2019-09-09
  • Total pages :368
  • ISBN : 9781000546842
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Summary : Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Plant Physiological Aspects of Phenolic Compounds

Plant Physiological Aspects of Phenolic Compounds
  • Author : Marcos Soto-Hernández,Rosario García-Mateos,Mariana Palma-Tenango
  • Publisher :Unknown
  • Release Date :2019-09-04
  • Total pages :120
  • ISBN : 9781789840339
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Summary : Phenolic compounds are considered secondary metabolites within the physiology of a plant. They have different functions, such as pollination systems, sun protection, protection against pathogens and diseases, etc.Research on these compounds has increased due to the number of molecules they can include and the different biological activities they demonstrate. It is important to know the methods of extracting molecules, the biosynthesis routes, and their relationship with activities that can benefit from their consumption. Therefore, the book includes chapters that provide information on extraction and optimization techniques, biosynthetic pathways, and the identification and characterization of miRNAs involved in the regulation of their biosynthesis.

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2017-07-26
  • Total pages :638
  • ISBN : 9780128112021
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Summary : Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
  • Publisher :Unknown
  • Release Date :2019-06-07
  • Total pages :370
  • ISBN : 9780128141755
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Summary : Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Herbs, Spices and Medicinal Plants

Herbs, Spices and Medicinal Plants
  • Author : Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
  • Publisher :Unknown
  • Release Date :2020-08-17
  • Total pages :400
  • ISBN : 9781119036630
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Summary : The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

Innovative and Emerging Technologies for Textile Dyeing and Finishing

Innovative and Emerging Technologies for Textile Dyeing and Finishing
  • Author : Luqman Jameel Rather,Aminoddin Haji,Mohd Shabbir
  • Publisher :Unknown
  • Release Date :2021-01-20
  • Total pages :432
  • ISBN : 9781119710318
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Summary : With the public enhanced awareness towards eco-preservation, eco-safety and health concerns, environmentally benign, nontoxic and sustainable bioresource materials produced mainly from non-food crops have revolutionized all industrial sectors particularly textile industry. In recent years, textile industries in developed countries are getting increasing interest in global interest due to the varied and changing world market conditions in terms of price, durability and fiber mixtures as well as design, colors, weight, ease of handling and product safety. The increasing environmental and health concerns owing to the use of large quantities of water and hazardous chemicals in conventional textile finishing processes lead to the design and development of new dyeing strategies and technologies. Effluents produced from these textiles wet processing industries are very diverse in chemical composition, ranging from inorganic finishing agents, surfactants, chlorine compounds, salts, total phosphate to polymers and organic products. This aspect forced western countries to exploit their high technical skills in the advancements of textile materials for high quality technical performances, and development of cleaner production technologies for cost effective and value-added textile materials. Therefore, vast and effective research investigations have been undertaken all over the world to minimize the negative environmental impact of synthetic chemical agents through the sustainable harvest of eco-friendly bioresource materials. The book will discuss following research developments in academic and industry: Improvement in dye extraction and its applications Impact of textile dyeing on environment Textile finishing by natural and ecofriendly means Natural dyes as environmental-friendly bioresource products Textile effluent remediation via physical, chemical and biological processes.

Ultrasound Technologies for Food and Bioprocessing

Ultrasound Technologies for Food and Bioprocessing
  • Author : Hao Feng,Gustavo Barbosa-Canovas,Jochen Weiss
  • Publisher :Unknown
  • Release Date :2010-11-17
  • Total pages :668
  • ISBN : 1441974725
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Summary : 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.

Innovative Extraction Techniques and Hyphenated Instrument Configuration for Complex Matrices Analysis

Innovative Extraction Techniques and Hyphenated Instrument Configuration for Complex Matrices Analysis
  • Author : Marcello Locatelli,Simone Carradori,Andrei Mocan
  • Publisher :Unknown
  • Release Date :2019-06-24
  • Total pages :308
  • ISBN : 9783039210848
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Summary : The present Special Issue, “Innovative Extraction Techniques and Hyphenated Instrument Configuration for Complex Matrices Analysis”, aims to collect and to disseminate some of the most significant and recent contributions in the interdisciplinary area of innovative extraction procedures from complex matrices followed by validated analytical methods using hyphenated instrument configurations to support the optimization of the whole process and the scale-up possibility

Food Process Engineering

Food Process Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal
  • Publisher :Unknown
  • Release Date :2016-12-08
  • Total pages :436
  • ISBN : 9781315341934
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Summary : Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Ultrasound in Food Processing

Ultrasound in Food Processing
  • Author : M.J.W. Povey,T.J. Mason
  • Publisher :Unknown
  • Release Date :1998
  • Total pages :282
  • ISBN : 0751404292
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Summary : 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.