Innovative Food Processing Technologies: Extraction, Separation, Component Modification And Process Intensification by Kai Knoerzer

Innovative Food Processing Technologies: Extraction, Separation, Component Modification And Process…

byKai KnoerzerEditorPablo Juliano, Geoffrey W Smithers

Hardcover | July 26, 2016

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Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensificationfocuses 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

About The Author

Dr Kai Knoerzer, Research Project Leader, CSIRO, Australia
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Details & Specs

Title:Innovative Food Processing Technologies: Extraction, Separation, Component Modification And Process…Format:HardcoverDimensions:502 pages, 9.41 × 7.24 × 0.98 inPublished:July 26, 2016Publisher:Woodhead PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0081002947

ISBN - 13:9780081002940

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Table of Contents

1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction

2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy

3. Microwave-Assisted Extraction of Food Components

4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils

5. Simulated Moving Bed Chromatography in Food Processing

6. Novel Membrane Technologies for Protein Concentration and Fractionation

7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries

8. Ultrasound for Structural Modification of Food Products

9. Application of Shockwaves for Meat Tenderization

10. Application of High Hydrostatic Pressure for Meat Tenderization

11. High-Pressure Processing for Modification of Food Biopolymers

12. High-Pressure Homogenization for Structure Modification

13. Airborne Ultrasound for Enhanced Defoaming Applications

14. Airborne Ultrasound for Convective Drying Intensification

15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion

16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions

17. Membranes for Enhanced Emulsification Processes

18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges