The subsequent chapters cover the principles of fluid dynamics and axial dispersion. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins e. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Emerging Technologies for Microbial Control in Food Processing.
Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Covers Bioactive Compounds Found in Foods, Cosmetics, and Pharmaceuticals Each well-developed chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a state-of-the-art literature review, and replicable case studies of extraction processes. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The Fallacy of Bio-based Materials and Biodegradability. Key Drivers of Tomorrow's Food Chain.
The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. The book begins with an overview of solvent extraction technology. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. Microtechnology and Nanotechnology in Food Science. This authoritative reference examines a variety of established and groundbreaking extraction processes including: Steam distillation Low-pressure solvent extraction Liquid-liquid extraction Supercritical and pressurized fluid extraction Adsorption and desorption The acute view of thermodynamic, mass transfer, and economical engineering provided in this book builds a foundation in the processes used to obtain high-quality bioactive extracts and purified compounds.
Topics includesustainable and environmentally—friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Areas covered include dairy and egg processing, oilseed extraction, and brewing. A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. Green Technologies in Food Processing. Green Technologies in Food Processing. Microtechnology and Nanotechnology in Food Science.
The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. Introduction to the Global Agri-Food System.
Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. Food Transportation Issues and Reducing Carbon Footprint.
It supplies case studies for illustration of specific extraction systems in commercial food production. Managing Nutrient Cycles in Crop and Livestock Systems with Green Technologies. Environmental Performance of Organic Farming. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Introduction to the Global Agri-Food System. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.
As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. Green Technologies in Food Dehydration. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The Fallacy of Bio-based Materials and Biodegradability. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors.
They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors such as health claims and marketing can be addressed during processing. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration.