Novel Technologies in Food Science

NOVEL TECHNOLOGIES IN FOOD SCIENCE
 
Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, "Bioprocessing in Food Science," is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.
 
Novel Technologies in Food Science, the latest volume in the series, "Bioprocessing in Food Science," is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.
 
The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.
 
Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

List of contents

Preface xvii
 
1 Ultrasound 1
Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez-Jacobo, Hilda María Hernández-Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores and Adriano Gomes da Cruz
 
1.1 Introduction 2
 
1.2 Basic Principles of Ultrasound 3
 
1.2.1 Generation of the Ultrasonic Wave 4
 
1.2.2 Principles of Acoustic Cavitation 5
 
1.3 Mechanisms of Microbial Inactivation 6
 
1.4 Ultrasound Application in the Food Industry 17
 
1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food 20
 
1.4.1.1 Meat Products 20
 
1.4.1.2 Fruits and Vegetables 21
 
1.4.1.3 Dairy Industry 22
 
1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods 23
 
1.5 Conclusion 28
 
References 29
 
2 Pulse Electric Field: Novel Technology in Food Processing 39
Navnidhi Chhikara, Anil Panghal, D.N. Yadav, Sandeep Mann and Priya Bishnoi
 
2.1 Introduction 39
 
2.2 Principle 40
 
2.3 Electroporation 42
 
2.4 PEF System 42
 
2.5 Factors Affecting PEF 44
 
2.5.1 Process Factors 44
 
2.5.2 Food Matrix 45
 
2.5.3 Microbial Factors 46
 
2.6 Benefits and Shortcomings of PEF 46
 
2.7 Application in Food Industry 47
 
2.7.1 Drying 47
 
2.7.2 Food Preservation 49
 
2.7.3 Improvement of Extraction of Intracellular Compounds 52
 
2.8 Effect of PEF on Food Components 53
 
2.8.1 Proximate Composition 53
 
2.8.2 Other Components 54
 
2.8.3 Sensory Attributes 54
 
2.9 Conclusion 55
 
References 55
 
3 An Overview of Membrane Technology in Dairy & Food Industry 65
Sunil Kumar Khatkar, Kuldeep Dudi, Shubham Arjun Lonkar, Kiranpreet Singh Sidhu, Anju Boora Khatkar, Narender Kumar Chandla and Anil Panghal
 
List of Abbreviations 66
 
3.1 Introduction 68
 
3.2 Terminology in Membrane Processing 69
 
3.2.1 Membrane 69
 
3.2.2 Permeate 69
 
3.2.3 Retentive/Retentate 69
 
3.2.4 Fouling 69
 
3.2.5 Concentration Polarization 69
 
3.2.6 Concentration Factor 70
 
3.2.7 Feed 70
 
3.2.8 Flux 70
 
3.2.9 Pore Size 70
 
3.2.10 Molecular Weight Cut-Off 70
 
3.3 Types of Membrane 70
 
3.3.1 Microporous Membrane 70
 
3.3.2 Nonporous, Dense Membrane 71
 
3.3.3 Electrically Charged Membranes 71
 
3.3.4 Anisotropic Membranes (Asymmetrical) 71
 
3.3.5 Ceramic, Metal and Liquid Membranes 72
 
3.4 Processes in Membrane Technology 72
 
3.4.1 Microfiltration (MF) 72
 
3.4.2 Ultrafiltration (UF) 72
 
3.4.3 Nano-Filtration (NF) 73
 
3.4.4 Reverse Osmosis (RO) 73
 
3.5 Membrane Modules 74
 
3.6 Mechanism of Mass Transfer in Membrane Separation 76
 
3.6.1 Concentration Polarization (CP) 76
 
3.6.2 Membrane Fouling 77
 
3.6.3 Major Categories of Fouling 78
 
3.6.3.1 Inorganic Fouling 78
 
3.6.3.2 Organic Fouling 78
 
3.6.3.3 Colloidal Fouling 78
 
3.6.3.4 Biological Fouling 79
 
3.7 Mechanism of Membrane Fouling 79
 
3.8 Factors Influencing Fouling of Membrane 80
 
3.8.1 Properties of Membrane 81
 
3.8.2 Feed Properties 81
 
3.8.3 Operating Parameters 82
 
3.9 Prevention of Membrane Fouling 82
 
3.9.1 Type of Feed and Pre-Treatment 82
 
3.9.2 Operating Parameters 83
 
3.9.2.1 Operating Pressure 83
 
3.9.2.2 Operati

About the author

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

Summary

NOVEL TECHNOLOGIES IN FOOD SCIENCE

Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, "Bioprocessing in Food Science," is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.

Novel Technologies in Food Science, the latest volume in the series, "Bioprocessing in Food Science," is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.

Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Product details

• Authors: Gaurav Chaudhary, Chhikara, Navnidhi Chhikara, Navnidhi Panghal Chhikara, Anil Panghal
• Assisted by: Gaurav Chaudhary (Editor), Chaudhary Gaurav (Editor), Navnidhi Chhikara (Editor), Anil Panghal (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 27.01.2023
• EAN: 9781119775577
• ISBN: 978-1-119-77557-7
• No. of pages: 656
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry; Lebensmittelchemie, Stoffwechsel, Biochemische Verfahrenstechnik, Chemical Engineering, chemische Verfahrenstechnik, Biochemical Engineering, Food chemistry, Health & Social Care, Gesundheits- u. Sozialwesen, Food Science & Technology, Lebensmittelforschung u. -technologie, Stoffwechsel u. Biochemie der Ernährung, Metabolism & Biochemistry of Nutrition