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Titre :	Green food processing techniques : preservation, transformation and extraction Ajouter au panier
Auteur(s) :	Farid Chemat, Éditeur scientifique Eugene Vorobiev, Éditeur scientifique
Type de document :	Livre
Sujets :	Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATION
Résumé :	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 environ[...] 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.
Editeur(s) :	London : Academic Press
Date de publication :	2019
Format :	1 vol. (XIX-562 p.) / ill., couv. ill. en coul. / 23 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Green Food Processing: concepts, strategies and tools 1.1. Introduction 1.2. High hydrostatic pressure 1.3. Supercritical carbon dioxide 1.4. Electrotechnologies 1.5. Laser ablation and radiofrequency 1.6. Ultrasound 1.7. Microwaves 1.8. Nanotechnology 1.9. Solar energy 1.10. Challenges with experiential methodology, theory, and statistical calculations 1.11. Strategy, challenges, and perspectives 2. Ultr[...] 1. Green Food Processing: concepts, strategies and tools 1.1. Introduction 1.2. High hydrostatic pressure 1.3. Supercritical carbon dioxide 1.4. Electrotechnologies 1.5. Laser ablation and radiofrequency 1.6. Ultrasound 1.7. Microwaves 1.8. Nanotechnology 1.9. Solar energy 1.10. Challenges with experiential methodology, theory, and statistical calculations 1.11. Strategy, challenges, and perspectives 2. Ultrasound technology for processing, preservation and extraction 2.1. Ultrasound: principle and influencing factors 2.2. Ultrasound techniques 2.3. Applications 2.4. Comprehension of ultrasound-induced mechanisms 2.5. Future trends 3. Supercritical fluid processing and extraction of food 3.1. Introduction 3.2. Principle, procedures, and influencing factors 3.3. Application in extraction of food ingredients 3.4. Applications in transformation and processing of food 3.5. Applications in food preservation 3.6. Environmental impact 3.7. Upscaling and its application in industry 3.8. Future trends 3.9. Conclusion 4. High hydrostatic pressure processing of foods 4.1. Introduction 4.2. Fundamental principles of high pressure process 4.3. The effect of high pressure on food quality and safety attributes 4.4. High pressure technology in combination with other processes and hurdles 4.5. Industrial applications of high pressure 4.6. High pressure process design and evaluation 4.7. Economical and environmental aspects of high pressure application in the food industry 5. High pressure homogenization in food processing 5.1. Introduction 5.2. Dynamic high pressure principle and equipment 5.3. High pressure homogenization processing as greener extraction processing 5.4. Dynamic high pressure processing as greener submicron emulsion processing 5.5. Dynamic high pressure processing as greener preservation processing 5.6. Conclusion 6. Ohmic heating for preservation, transformation and extraction 6.1. Introduction 6.2. Food processing and preservation 6.3. Extraction of biocompounds 6.4. Future perspectives 7. Pressure hot water processing of food and natural products 7.1. Introduction 7.2. Fundamentals of pressurized hot water extraction 7.3. Instrumentation 7.4. Applications in the extraction of food ingredients from foods and natural products 7.5. Hydrolysis reactions during pressurized hot water extraction 7.6. Food quality and safety using pressurized hot water extraction 7.7. Environmental impact 7.8. Conclusions and future trends 8. Instant controlled pressure drop as a new intensification ways for vegetal oil extraction 8.1. Introduction 8.2. Phenomenological analysis and intensification ways of solvent extraction process 8.3. Material and method 8.4. Results and discussion 8.5. Conclusion 9. Membrane separation in food processing 9.1. Overview of membrane separation processes in food industry 9.2. Theoretical aspects in membrane separation 9.3. Membrane materials and modules 9.4. Membrane applications in food processing 9.5. Conclusion 10. Extrusion 10.1. Introduction 10.2. Extrusion cooking 10.3. Expression 10.4. Extraction 11. Gas-assisted oil expression from oilseeds 11.1. Introduction 11.2. Conventional extraction methods of seed and nut oils 11.3. Gas-assisted mechanical expression 11.4. Conclusion 12. Encapsulation technologies for polyphenol-loaded microparticles in food industry 12.1. Introduction 12.2. Matrices for polyphenol-loaded microparticles production and their application in food 12.3. Techniques for polyphenol-loaded microparticles production and applications 12.4. Conclusion 13. Essential oil for preserving foods 13.1. Extraction processes of essential oils: from tradition to innovation 13.2. Essential oils as antimicrobials 13.3. Essential oils as antioxidant agents in food products 13.4. Future trends 14. Pulsed light as a new treatment to maintain physical and nutritional quality of food 14.1. Introduction 14.2. Mode of action of pulsed and pulsed ultraviolet light 14.3. Advantages and disadvantages of high-intensity light pulses 14.4. Factors affecting interaction between high-intensity pulses and materials 14.5. Microbial inactivation mechanism 14.6. High-intensity light pulses for food preservation 14.7. Pulsed light effects on quality, enzymes, and functionality 14.8. Pulsed light sources and equipment 14.9. Conclusion 15. Pulsed electric field in green processing and preservation of food products 15.1. Introduction 15.2. Impact of pulsed electric field on cell tissue and biosuspensions 15.3. Food processing with pulsed electric field 15.4. Conclusion 16. Cold plasma for sustainable food production and processing 16.1. Introduction 16.2. Cold plasma fundamentals 16.3. Antimicrobial action of plasma species 16.4. In-package cold plasma: a dry, green, and resource-efficient process 16.5. Cold plasma for water treatment 16.6. Cold plasma for sustainable food production 16.7. Energy efficiency and process cost 16.8. Conclusion 17. Microwave technology for food applications 17.1. Introduction: approach adopted in this chapter 17.2. Principle, influencing factors, induced mechanisms 17.3. Techniques at laboratory and industrial scale 17.4. Pre- and postprocessing and coupling 17.5. Applications in transformation, food processing, and preservation 17.6. Applications in extraction of food ingredients 17.7. Environmental impact 17.8. Regulation and security 17.9. Upscaling and its applications in industry 17.10. Future trends 18. Solar as sustainable energy for processing, preservation, and extraction 18.1. Instrumentation 18.2. Solar energy in food process engineering 18.3. Solar extraction 18.4. Solar cooking 18.5. Solar drying systems 18.6. Solar pasteurization 18.7. Environmental impacts using solar energy 18.8. Hazard analysis and critical control points and hazard and operability considerations using solar energy
Langue(s) :	Anglais
Identifiant :	978-0-12-815353-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515

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