Sustainable food processing and engineering challenges /

Mostrar otras versiones (1)
Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Galanakis, Charis M.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2021.
Temas:
Food industry and trade > Environmental aspects.
Food industry and trade > Environmental aspects
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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
  • 7.5
  • Effect on juice quality

Ejemplares similares