Infodoc : Sciences, Techniques et Culture

Chapter 1 Introduction to Green Chemistry
1.1 Introduction
1.2 Resources for Re-manufacturing
1.3 Case Studies: Making the Most of Waste
1.3.1 Biofuels - Friend or Foe?
1.3.2 Extraction of Extractable Chemicals from Biomass
1.4 Conclusion
References
Chapter 2 Comparison of EU and US Law on Sustainable Food Processing
2.1 Introduction
2.2 EU and US Law and Policy on Green Food Processing Issues
2.2.1 European Union

Chapter 1 Introduction to Green Chemistry
1.1 Introduction
1.2 Resources for Re-manufacturing
1.3 Case Studies: Making the Most of Waste
1.3.1 Biofuels - Friend or Foe?
1.3.2 Extraction of Extractable Chemicals from Biomass
1.4 Conclusion
References
Chapter 2 Comparison of EU and US Law on Sustainable Food Processing
2.1 Introduction
2.2 EU and US Law and Policy on Green Food Processing Issues
2.2.1 European Union
2.2.2 United States
2.3 Sustainability and the Emerging 'Green Processing'
2.3.1 Historical Development of the Concept of Sustainability
2.3.2 History of Sustainability Approach in the US and in the EU
2.3.3 Sustainable Agriculture in the US and in the EU
2.3.4 Sustainable Food Production in the US and in the EU
2.4 Private Standards
2.4.1 Outgrowth of Sustainability Movement
2.4.2 Applicability of Private Standards to the Food Sector in the EU and the US
2.4.3 Special Legal and Policy Challenges
2.4.4 International Trade Implications
2.5 Conclusion
2.5.1 Food Law Regulation in the US and the EU
2.5.2 Sustainability and Green Processing
2.5.3 Private Standards
References
Chapter 3 Advances in Critical Fluid Processing
3.1 Introduction
3.2 Current Status of Supercritical Fluid Processing with Coz
3.3 Subcritical Fluids for Food Processing
3.4 Multi-fluid and Unit Operation Processing Options
3.5 Multi-phase Fluids for Sustainable and 'Green' Food Processing
3.6 Continuous Extraction by Coupling Expellers with Critical Fluids
3.7 Extraction Versus Reaction Using Pressurized Fluids
3.8 Conclusion
References
Chapter 4 Supercritical Fluid Pasteurization and Food Safety
4.1 Introduction
4.2 Supercritical Fluids and Green Technology
4.3 Current Issues in Food Pasteurization
4.3.1 Food Preservation
4.3.2 Nutritional Properties
4.3.3 Innovative Techniques
4.3.4 Packaging Material
4.3.5 Modified Atmosphere Packaging (MAP)
4.4 Mechanisms and Biochemistry of Microbial Deactivation
4.4.1 Pressure: fermeability, Membrane Disruption and Extraction
4.4.2 Temperature: Permeability and Extraction
4.4.3 pH: Cell Metabolism and Protein Activity
4.4.4 Fluid Flow and Contacting: Mass Transfer, Effect of Media and Kinetics of Pasteurization
4.5 Applications of Supercritical Fluids for Food Preservation
4.5.1 Biofilms
4.5.2 Modeling Approaches for High-pressure Microorganism Inactivation
4.5.3 Inactivation of Enzymes
4.5.4 Processes Based on Gases Other Than Coz
4.5.5 Subcellular Systems (Phages, Viruses, Proteins, Prions, Hazardous Macromolecular Substances)
4.5.6 Treatment of Solid Objects
4.5.7 Unsolved Problems to Date
4.5.8 Outlook and Discussion
4.5.9 Materials and Composites of Future Interest
4.6 Commercial Aspects
4.6.1 Equipment for COz Technology
4.6.2 Patents
4.6.3 Commercialization
4.6.4 Economic Aspects
4.7 Conclusion References
Chapter 5 Membrane Separations in Food Processing
5.1 Types of Membrane Separation Processes
5.1.1 Pressure-driven Membrane Separations
5.1.2 Other Types of Membrane Separation Processes
5.2 Separation Characteristics
5.2.1 Filtration Modes
5.2.2 Membrane Separation Parameters
5.3 Concentration Polarization and Membrane Fouling
5.3.1 Concentration Polarization
5.3.2 Membrane Fouling
5.4 Membrane Characteristics and Membrane Modules
5.4.1 Membrane Characteristics
5.4.2 Membrane Modules
5.5 Enhancement of Membrane Separation Performance
5.5.1 Optimization of Operational Parameters
5.5.2 Effects of Feed Properties
5.5.3 Membrane Selection and Surface Modification
5.5.4 Modification of Membrane Module Configuration
5.5.5 Flow Manipulation
5.5.6 Applications of External-body Forces
5.5.7 Other Techniques
5.5.8 Selection of the Techniques
5.6 Membrane Cleaning and Sanitation
5.7 Comparison between Membrane Separations and Corresponding Traditional Technologies
5.7.1 General Applications and Technological Advantages of Membrane Separations
5.7.2 Economic Aspects of Membrane Processing Applications
5.8 Applications of Membrane Separations in the Food Industry
5.8.1 Membrane Processes in the Dairy Industry
5.8.2 Membrane Processes in the Brewing Industry
5.8.3 Membrane Processes in the Winemaking Industry
5.8.4 Membrane Processes in the Production of Fruit and Vegetable Juices
5.8.5 Membrane Processes in the Sugar Industry
5.8.6 Membrane Processes in the Production of Soy Ingredients and Products
5.8.7 Other Applications in the Food Industry
5.9 Conclusions and Perspectives
Acknowledgements
References
Chapter 6 High Hydrostatic Pressure Food Processing
6.1 Introduction
6.1.1 Rationale for the Interest in High-pressure Processing
6.1.2 Brief Description of Processing Steps and Concept of Adiabatic Heating
6.1.3 Is HPP a Green (Environmentally Friendly) Technology?
6.2 HPP as an Efficient Tool for Food Microbial Safety and Shelf-life Extension
6.2.1 Food Safety
6.2.2 Shelf-life
6.3 Pressure-induced Modifications of Physico-chemical Properties of Food Compound
6.3.1 Water
6.3.2 Proteins
6.3.3 Lipids
6.3.4 Carbohydrates
6.3.5 Nutritional Compounds
6.4 Quality Attributes of Pressurized Food Products
6.4.1 Textural and Rheological Properties
6.4.2 Functional Properties
6.4.3 Color
6.4.4 Flavor
6.4.5 Allergenicity / Antigenicity
6.5 Pressure-assisted Extraction of Food Components
6.6 Commercial Applications of HP
6.6.1 Fruit and Vegetable Products
6.6.2 Meat Products
6.6.3 Seafood
6.6.4 Dairy Products
6.7 HPP Industrial Equipment
6.7.1 Design
6.7.2 Size and Output
6.7.3 Investment and Processing Costs
6.8 Final Remarks References
Chapter 7 Ohmic Heating of Foods
7.1 Introduction
7.2 Basic Principle of Ohmic Heating
7.2.1 The Electrical Circuit
7.2.2 Mechanism of Ohmic Heating
7.2.3 Factors Influencing Heat Generation Rate
7.3 Electrical Conductivity of Foods
7.4 Microbial Inactivation During Ohmic Heating
7.5 Physical and Chemical Changes to Foods During Ohmic Heating
7.5.1 Nutritional Effects
7.5.2 Protein Coagulation/Denaturation
7.6 Non-preserving Thermal Processes
7.6.1 Parboiling
7.6.2 Blanching
7.6.3 Thawing
7.7 Ohmic Sterilization
7.7.1 Technological Challenges in Validating Ohmic Sterilization Procedures
7.7.2 Temperature Measurement
7.7.3 Modelling of Ohmic Sterilization
7.7.4 Markers
7.7.5 Conductivity Differences
7.7.6 Solid-Liquid Flow
7.7.7 Commercial Uptak
7.8 Ohmic Dehydration
7.9 Specific Food Products
7.9.1 Meat
7.9.2 Fish
7.9.3 Milk
7.9.4 Fruit and Fruit Juices
7.9.5 Egg
7.9.6 Vegetables
7.10 Economics of Ohmic Processing
7.11 Ohmic Heater Control Options
7.11.1 Control of Electricity Supply During Ohmic Heating
7.11.2 Control of the Extent of Pasteurization/ Cooking
7.11.3 Packaging for Ohmic Processing
7.12 Modelling
7.12.1 General Heating Theory
7.12.2 Model Development
7.12.3 Prediction of Temperature Profiles in Liquid Foods
7.12.4 Prediction of Temperature Profiles in Liquid Foods Containing Particulates
7.12.5 Modelling the Fouling Behaviour of Ohmic Heaters
7.12.6 Other Factors
References
Chapter 8 Aqueous Enzymatic Oil Extraction from Seeds, Fruits and Other Oil-rich Plant Materials
8.1 Introduction
8.2 Conventional Extraction of Plant Oils Via Pressing and/or Hexane Extraction
8.3 Some Anatomical Differences Between OiI-rich Fruits and Oil-rich Seeds
8.4 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Oil-rich Fruits such as Olives, Avocados and Palm
8.5 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Corn Germ
8.6 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Soybeans
8.7 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Rice Bran
8.8 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Peanuts
8.9 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Rapeseed and Canola
8.10 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Sunflower
8.11 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Coconuts
8.12 Aqueous and Aqueous Enzymatic Methods to Extract Oil from Other Oil-rich Plant Materials
8.13 Aqueous Microemulsion Methods to Extract Oil from Peanuts, Sunflower, Canola/Rapeseed and Corn Germ
8.14 Conclusions
Disclaimer
References
Chapter 9 High-intensity Pulsed Light Food Processing
9.1 Fundamentals of Pulsed Light Technology
9.1.1 Components of Pulsed Light Systems
9.1.2 Spectral and Energetic Characteristics of Pulsed Light
9.2 Microbial Inactivation Using Pulsed Light
9.2.1 Mechanisms of Inactivation
9.2.2 Factors That Affect Microbial Inactivation By Pulsed Light
9.2.3 Microbial Inactivation Kinetics in Pulsed Light Treatment
9.3 Applications of Pulsed Light Treatment
9.3.1 Pulsed Light Treatment of Liquids
9.3.2 Pulsed Light Treatment of Surfaces
9.3.3 Other Applications of Pulsed Light Treatment
9.4 Commercial Pulsed Light Systems
9.5 Conclusions
References
Chapter 10 Ultrasonic Food Processing
10.1 Introduction
10.2 Fundamentals of Ultrasound for Food Processing
10.2.1 Power Ultrasound in Liquid Systems
10.2.2 Power Ultrasound in Gaseous Systems
10.3 Applications of Ultrasound in Food Processing
10.3.1 Filtration
10.3.2 Defoaming
10.3.3 Degassing
10.3.4 Depolymerization
10.3.5 Cooking
10.3.6 Demoulding and Extrusion
10.3.7 Cutting
10.3.8 Freezing and Crystallization
10.3.9 Defrosting/Thawing
10.3.10 Drying
10.3.11 Tenderizing Meat Products
10.3.12 Brining, Pickling and Marinating
10.3.13 Sterilization/Pasteurization
10.3.14 Extraction
10.3.15 Emulsification/Homogenization
10.3.16 Miscellaneous Effects
10.4 Conclusion
References
Chapter 11 Microwave Food Processing
11.1 Introduction
11.2 Theory
11.2.1 Microwave Heat Transfer
11.2.2 Instrumentation
11.2.3 Interaction of Microwave Energy with Biological Material
11.3 Drying
11.4 Thawing and Tempering
11.5 Blanching
11.6 Baking
11.7 Continuous Pasteurization and Sterilization of Liquid Food
11.8 Microwave Extraction Techniques
11.8.1 Microwave-assisted Solvent Extraction (MASE)
11.8.2 Microwave-assisted Distillation (MAD)
11.8.3 Microwave Hydrodiffusion and Gravity (MHG)
11.8.4 Main Applications of Microwave-assisted Extraction
References