Innovative Food Processing Technologies

Extraction, Separation, Component Modification and Process Intensification

1st Edition - June 29, 2016
Editors: Kai Knoerzer, Pablo Juliano, Geoffrey W Smithers
Language: English
Paperback ISBN:
9 7 8 - 0 - 0 8 - 1 0 0 2 9 4 - 0
eBook ISBN:
9 7 8 - 0 - 0 8 - 1 0 0 2 9 8 - 8

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processin… Read more

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Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification
focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

Part One. Innovative Extraction of Food Components

1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction

1. Introduction
2. Lipid Extraction
3. Polysaccharide Extraction
4. Protein Extraction
5. Phytochemical Extraction
6. Aroma and Flavoring Extraction
7. Biomolecule Recovery From Agri-Food Waste
8. Antimicrobial Extraction
9. Advantages and Limitations of UAE
10. UAE Procedure Scale Up
11. Recent Advances and Perspectives of UAE in the Food Industry
12. Final Remarks

2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy

1. Introduction
2. Impact of Pulsed Electric Energy on Foods and Biomaterials
3. Pulsed Electric Energy–Assisted Extractions
4. Examples of Practical Applications
5. Conclusion

3. Microwave-Assisted Extraction of Food Components

1. Introduction
2. Principles of Microwave-Assisted Extraction (MAE)
3. Types of Microwave Extractors
4. MAE Modes
5. Types of Food Components Benefiting From Microwave-Assisted Extraction
6. Comparison of MAE With Other Extraction Techniques
7. Trends in MAE for Food Components

Part Two. Innovative Separation of Food Components

4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils

1. Introduction
2. High-Frequency Ultrasound Separation Principles
3. Reactor Design Aspects
4. Application Examples
5. Final Remarks and Prospects for the Technology

5. Simulated Moving Bed Chromatography in Food Processing

1. Introduction: Theory and Principles of Simulated Moving Bed
2. Key Developments and Different Simulated Moving Bed Operating Modes
3. Applications of Simulated Moving Bed in Food Processing
4. Conclusions

6. Novel Membrane Technologies for Protein Concentration and Fractionation

1. Introduction
2. Principles
3. Configurations
4. Modes of Operation
5. Scale-Up Strategies
6. Applications Using Concentration
7. Applications Using Fractionation
8. Future Trends
List of Symbols and Units

7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries

1. Introduction
2. Principles and Mechanisms of Forward Osmosis Processing
3. Forward Osmosis Membranes
4. Selection of the Draw Solution
5. Case Studies
6. Economic Aspects of Forward Osmosis Food Concentration
7. Conclusion and Future Perspectives

Part Three. Innovative Structure Modification

8. Ultrasound for Structural Modification of Food Products

1. Introduction
2. Ultrasound for Structural Modification of Plant-Based Products
3. Ultrasound for Structural Modification of Meat
4. Ultrasound for Structural Modification of Dairy Products
5. Conclusions and Future Perspectives

9. Application of Shockwaves for Meat Tenderization

1. Introduction
2. Meat Tenderness
3. Processing Interventions for Meat Tenderization
4. Shockwave Technology
5. Effect of Shockwave Treatment on Meat Tenderization
6. Effect of Shockwave Treatment on Biochemical Components and Microstructure
7. Effect of Shockwave Treatment on Other Meat Quality Traits
8. Cost Analysis and Future Considerations
9. Conclusion

10. Application of High Hydrostatic Pressure for Meat Tenderization

1. Introduction
2. Meat Tenderness and Muscle Structure
3. Effect of High Pressure on Enzyme Release and Activity
4. Changes in Water Retention in Response to High Pressure and Interaction With Tenderization
5. Effect of High Pressure on Muscle Proteins and Meat Ultrastructures
6. Textural Quality of Prerigor Muscle Subjected to High Pressure
7. High-Pressure Effects on the Texture of Postrigor Muscle
8. Opportunities and Barriers for High Hydrostatic Pressure-Treated Meat in Fresh and Food Service Markets
9. Conclusions and Recommendations

11. High-Pressure Processing for Modification of Food Biopolymers

1. Introduction
2. Protein
3. Conclusion and Future Trends

12. High-Pressure Homogenization for Structure Modification

1. Introduction
2. High-Pressure Homogenization Equipment
3. High-Pressure Homogenization of Milk
4. High-Pressure Homogenization in the Manufacture of Dairy Products
5. High-Pressure Homogenization in the Manufacture of Fruit Juices and Vegetable Beverages
6. Conclusions

Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement

13. Airborne Ultrasound for Enhanced Defoaming Applications

1. Foaming and Defoaming Principles
2. Destruction of Foam
3. Ultrasound Applied for Defoaming
4. Conclusion

14. Airborne Ultrasound for Convective Drying Intensification

1. Introduction
2. Food Drying Process
3. Influence of Airborne Ultrasound in Food Drying
4. Factors Affecting the Application of Airborne Ultrasound
5. Summary, Conclusion, and Future Trends

15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion

1. Introduction: Why Hydrodynamic Pressure Processing?
2. Flow in High-Pressure Dispersion Units
3. Controlling Droplet or Particle Size in High-Pressure Homogenization
4. Challenges in High-Pressure Homogenization
5. Future Trends
Nomenclature

16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions

1. Introduction
2. Background
3. Mechanisms of Ultrasonic Emulsification
4. Challenges
5. Applications
6. Concluding Thoughts

17. Membranes for Enhanced Emulsification Processes

1. Introduction
2. Premix Membrane Emulsification to Produce Food-Grade Single Emulsions
3. Premix Membrane Emulsification to Produce Food-Grade Double Emulsions
4. Future Perspectives of ME for the Production of Food-Grade Emulsions

18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges

1. Introduction
2. Technology Push or Tool Boxes and Picking Winners
3. Progress in Technology Development and Adoption
4. Anticipated Future Trends
5. Conclusions

Kai Knoerzer

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc), and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a postdoctoral fellow. He has since become a principal research scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design, and optimization, as well as scale-up) across a number of innovative food processing technologies, such as high pressure (thermal), pulsed electric field, and ultrasonics/megasonics processing. Kai's work has shown both science impact, with more than 90 peer-reviewed journal publications, conference proceedings and book chapters, 6 patent applications, four edited books, and over 90 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognized with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for a number of years and is past chair of this division. He edited Elsevier’s Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (2016) and two volumes in the Food Science, Technology and Nutrition series: Modeling Food Processing Operations (2015) and The Microwave Processing of Foods (2016). He is also Subject Editor for the “Food Process Engineering” section of Elsevier’s Reference Module in Food Science. He has an h-index of 18.

Affiliations and expertise

Principal Research Scientist/Engineer, CSIRO Agriculture and Food, Werribee, VIC, Australia

Pablo Juliano

Dr. Pablo Juliano leads the Food Processing and Supply Chains Group, which aims at solving food industry challenges through science and innovation. He obtained his PhD in Food Engineering at Washington State University in the USA and a Master of Business Administration at Deakin University in Australia. He also occupied management roles with Nestlé Uruguay and CONAPROLE, a major dairy exporter in Uruguay. With over 20 years of service to the food industry in 7 countries, he develops and directs circular economy research programs through technology innovation. He has published over 100 peer reviewed research in innovative food processing technologies and optimisation of food supply chains. In particular, he led the development and commercialisation of an unprecedented, patented technology for food waste recovery. He is the CSIRO representative on the Australian Food Waste Strategy together with industry peak bodies, the federal and state governments, and is working with food clusters towards the implementation of agricultural food processing hubs for regional development. He is President of the Australian Food Engineers Association.

Affiliations and expertise

Group Leader, Food Processing and Supply Chains, CSIRO, Australia

Geoffrey W Smithers

Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

Affiliations and expertise

Principal and Adjunct Professor, Geoffrey Smithers Food Industry Consulting Services and Monash University, VIC, Australia

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Innovative Food Processing Technologies

Extraction, Separation, Component Modification and Process Intensification

Purchase options

Empowering Progress

Institutional subscription on ScienceDirect

Kai Knoerzer

Pablo Juliano

Geoffrey W Smithers