Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries PDF Download
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Author: S. Rizvi
Publisher: CRC Press
ISBN: 9781439834039
Category : Technology & Engineering
Languages : en
Pages : 665
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Book Description
Author: S. Rizvi
Publisher: CRC Press
ISBN: 9781439834039
Category : Technology & Engineering
Languages : en
Pages : 665
Get Book Here
Book Description
Author: Syed S. H. Rizvi
Publisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. 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.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.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. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Author: Qingrong Huang
Publisher: Elsevier
ISBN: 085709565X
Category : Technology & Engineering
Languages : en
Pages : 475
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Book Description
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. - Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food - Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials - Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Author: Robert W. Field
Publisher: CRC Press
ISBN: 1420083643
Category : Technology & Engineering
Languages : en
Pages : 391
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Book Description
Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.
Author: Željko Knez
Publisher: Springer Nature
ISBN: 303134636X
Category : Science
Languages : en
Pages : 262
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Book Description
This book describes cutting edge technology using supercritical fluids for the production of foodstuffs, medicals, and polymers. It illustrates the importance and use of basic data for design and operation at industrial scale units. The book's authors have several decades of experience of applied research on how to develop large scale industrial units. It provides readers complete insight in design and operation of industrial high pressure process plants. The book is written so it may be understood for people (with?) little or no background on high pressure process technology. It will provide information on how some foodstuffs, medicals, polymers are produced using high pressure technologies. The book demonstrates the importance of fundamental data, how to measure them and how to apply them to design industrial plants. At the same time, it also serves as a textbook for students.
Author: Jean-Marie Bouvier
Publisher: John Wiley & Sons
ISBN: 1444338110
Category : Technology & Engineering
Languages : en
Pages : 536
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Book Description
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Author: Ali Demirci
Publisher: Elsevier
ISBN: 0857095757
Category : Technology & Engineering
Languages : en
Pages : 841
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Book Description
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
Author: Marian Garcia Martinez
Publisher: Elsevier
ISBN: 0857097245
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives
Author: Reinhold Carle
Publisher: Woodhead Publishing
ISBN: 0081003927
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations
Author: Chen, Lin
Publisher: IGI Global
ISBN: 1522520481
Category : Science
Languages : en
Pages : 712
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Book Description
Supercritical fluids have been utilized for numerous scientific advancements and industrial innovations. As the concern for environmental sustainability grows, these fluids have been increasingly used for energy efficiency purposes. Advanced Applications of Supercritical Fluids in Energy Systems is a pivotal reference source for the latest academic material on the integration of supercritical fluids into contemporary energy-related applications. Highlighting innovative discussions on topics such as renewable energy, fluid dynamics, and heat and mass transfer, this book is ideally designed for researchers, academics, professionals, graduate students, and practitioners interested in the latest trends in energy conversion.
