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KNOVEL_on1242407716 |
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OCoLC |
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20231027140348.0 |
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m o d |
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210319s2021 enka ob 001 0 eng d |
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|a YDX
|b eng
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|c YDX
|d OPELS
|d OCLCO
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|d N$T
|d OCLCO
|d OCLCQ
|d COM
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|d OCLCQ
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|a 9780128227152
|q (electronic bk.)
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|a 012822715X
|q (electronic bk.)
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|z 9780128227145
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|z 0128227141
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1 |
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|a AU@
|b 000068875121
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|a AU@
|b 000068889881
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|a AU@
|b 000070107988
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|a (OCoLC)1242407716
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| 050 |
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4 |
|a TD195.F57
|b S886 2021
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| 082 |
0 |
4 |
|a 664.02
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
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|a Sustainable food processing and engineering challenges /
|c edited by Charis M. Galanakis.
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| 260 |
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|a London :
|b Academic Press,
|c 2021.
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| 300 |
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|a 1 online resource (xviii, 375 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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0 |
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|a Cover -- Title page -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 -- Industry 4.0 Applied to Food -- 1 -- Introduction and background -- 2 -- Food industry and Industry 4.0 -- 3 -- Objective and methodology -- 4 -- Key principles of Industry 4.0 in the food industry -- 4.1 -- Enabling technologies in the food industry -- 4.2 -- Industry-level -- 4.3 -- Supply chain-level -- 4.4 -- Company-level -- 4.5 -- Business area-level -- 4.6 -- Sustainability and Industry 4.0 -- 5 -- Food 4.0 framework -- 6 -- Discussions and future research avenues -- References
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8 |
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|a Chapter 2 -- Pasteurization of Juices with Non-Thermal Technologies -- 1 -- Introduction -- 2 -- Pulsed electric field treatment -- 2.1 -- Definition of pulsed electric field process -- 2.2 -- Pulsed electric field system -- 2.3 -- Critical parameters in pulsed electric field process -- 2.4 -- Electroporation phenomena -- 2.5 -- Ohmic heating effect during pulsed electric field -- 2.6 -- Susceptibility of microorganisms to pulsed electric fields -- 2.7 -- Pulsed electric field effects on enzymes -- 2.8 -- Impact of pulsed electric field treatment on nutrients
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8 |
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|a 2.9 -- Physicochemical properties of the pulsed electric field treated juice -- 2.10 -- Benefits and drawbacks -- 3 -- High-pressure processing -- 3.1 -- Principle of high-pressure processing -- 3.2 -- Design of high-pressure system -- 3.3 -- Microbial inactivation by high-pressure application -- 3.4 -- Effect of high-pressure process on enzyme structure -- 3.5 -- Effect of high-pressure processing on juice properties -- 3.6 -- Effect of HPP on physical properties of the juice -- 3.7 -- Advantages and limitations of high-pressure processing -- 4 -- High-pressure carbon dioxide processing
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|a 4.1 -- Description of high-pressure carbon dioxide -- 4.2 -- High-pressure carbon dioxide process system -- 4.3 -- Mechanism of carbon dioxide bactericidal action -- 4.4 -- Inactivation mechanism of enzymes -- 4.5 -- Effect on the physicochemical attributes of juice -- 4.6 -- Potentials and limitations of high-pressure carbon dioxide technology -- 5 -- Sonication treatment -- 5.1 -- Definition of sonication -- 5.2 -- Design of sonication system -- 5.3 -- Mechanism of cavitation -- 5.4 -- Effect of sonication on microorganisms -- 5.5 -- Ultrasonic application in enzymes inactivation
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|a 5.6 -- Effect of sonication on physicochemical attributes of juice -- 5.7 -- Advantages and limitations of ultrasonication -- 6 -- Ultraviolet treatment -- 6.1 -- Definition and description of ultraviolet treatment -- 6.2 -- Ultraviolet equipment -- 6.3 -- Sensitivity of microorganisms to ultraviolet -- 6.4 -- Effects on nutritional aspects -- 6.5 -- Impact on juice appearance -- 6.6 -- Advantages and disadvantages -- 7 -- Ozone processing -- 7.1 -- Ozone overview -- 7.2 -- Methods of ozone generation -- 7.3 -- Factors affecting the efficacy of ozone treatment -- 7.4 -- Antimicrobial action of ozone
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| 505 |
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|a 7.5 -- Effect on juice quality
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| 590 |
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|a Knovel
|b ACADEMIC - Food Science
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| 650 |
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0 |
|a Food industry and trade
|x Environmental aspects.
|
| 650 |
|
7 |
|a Food industry and trade
|x Environmental aspects
|2 fast
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| 700 |
1 |
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|a Galanakis, Charis M.
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| 776 |
0 |
8 |
|i Print version:
|z 9780128227152
|
| 776 |
0 |
8 |
|i Print version:
|t Sustainable food processing and engineering.
|d London :
|b Academic Press,
|c 2021.
|z 0128227141
|z 9780128227145
|w (OCoLC)1191159847
|
| 856 |
4 |
0 |
|u https://appknovel.uam.elogim.com/kn/resources/kpSFPEC002/toc
|z Texto completo
|
| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL6521505
|
| 938 |
|
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|a EBSCOhost
|b EBSC
|n 2623152
|
| 938 |
|
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|a YBP Library Services
|b YANK
|n 301997843
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| 994 |
|
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|a 92
|b IZTAP
|
