Innovative Food Processing Technologies

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