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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAdvances in cold plasma applications for food safety and preservation (2020)
Titre : Advances in cold plasma applications for food safety and preservation Type de document : texte imprimé Auteurs : Daniela Bermudez-Aguirre, Editeur scientifique Editeur : London : Academic Press Année de publication : 2020 Importance : 1 vol. (XLVII-362 p.) Présentation : ill. en noir et blanc et en coul., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-814921-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; RéglementationRésumé : Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.Type de document : Livre Table des matières : Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory reviewPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 Advances in cold plasma applications for food safety and preservation [texte imprimé] / Daniela Bermudez-Aguirre, Editeur scientifique . - London : Academic Press, 2020 . - 1 vol. (XLVII-362 p.) : ill. en noir et blanc et en coul., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-814921-8
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; RéglementationRésumé : Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.Type de document : Livre Table des matières : Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory reviewPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 Réservation
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Titre : Food process engineering and technology Type de document : texte imprimé Auteurs : Zeki Berk Mention d'édition : 3rd ed. Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XXXI-710 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-12-812018-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Food process engineering and technology [texte imprimé] / Zeki Berk . - 3rd ed. . - London : Academic Press, 2018 . - 1 vol. (XXXI-710 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-0-12-812018-7
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES BER 16.14 Papier 33004001025322 Empruntable
Titre : Fruit preservation : novel and conventional technologies Type de document : texte imprimé Auteurs : Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2018 Collection : Food engineering series Importance : 1 vol. (XV-532 p.) Présentation : ill. en noir et en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4939-3309-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - (Food engineering series) .
ISBN : 978-1-4939-3309-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES FRU 18.5 Papier 33004001025892 Empruntable
Titre : Green food processing techniques : preservation, transformation and extraction Type de document : texte imprimé Auteurs : Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique Editeur : London : Academic Press Année de publication : 2019 Importance : 1 vol. (XIX-562 p.) Présentation : ill., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-815353-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire
Thésaurus Agro-alimentaire
EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATIONRésumé : 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.Type de document : Livre 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. 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 energyPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515 Green food processing techniques : preservation, transformation and extraction [texte imprimé] / Farid Chemat, Editeur scientifique ; Eugene Vorobiev, Editeur scientifique . - London : Academic Press, 2019 . - 1 vol. (XIX-562 p.) : ill., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-815353-6
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Ultrasons ; Extraction (chimie) ; Technologie haute pression ; Huiles végétales ; Séparation par membranes ; Extrusion ; Polyphénols ; Huiles essentielles ; Microondes ; Énergie solaire
Thésaurus Agro-alimentaire
EXTRACTION PAR FLUIDE SUPERCRITIQUE ; HOMOGENEISATION ; VAPEUR D'EAU ; ENCAPSULATIONRésumé : 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.Type de document : Livre 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. 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 energyPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200515 Réservation
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