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Processing of Food Products and Wastes with High Voltage Electrical Discharges
- 1st Edition - April 12, 2023
- Editors: Eugene Vorobiev, Nadia Boussetta, Nikolai Lebovka
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 4 0 3 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 8 6 4 - 6
Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effect… Read more
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Request a sales quoteProcessing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.
- Presents basic knowledge about the mechanisms of this treatment in direct and indirect modes
- Contains equipment specifications, process parameters and types of the products
- Brings numerous examples of applications classified by types of food and products treated by HVED
- Presents optimal HVED regimes to enhance food and biomass processing
Food technologists, Chemical and Biochemical engineers, Researches, PhD students and undergraduate students in these fields, can be used for the courses on Emerging Food Technologies teaching on the master’s and doctorate levels, Physicists and chemists working in the field of plasma applications, Electrical Engineers and students in those fields
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Introduction
- Part 1: Fundamental aspects of HVED (underwater spark discharges) and equipment design
- Chapter one. History of high-voltage electrical discharges (underwater spark discharges)
- Abstract
- 1.1 Introduction
- 1.2 Early studies on electricity (17–19th centuries)
- 1.3 More recent studies (20th century)
- 1.4 Recent advances and current trends
- 1.5 Concluding remarks
- Acknowledgment
- Conflict of interest
- References
- Chapter two. Electrical discharges in water: prebreakdown and breakdown phases
- Abstract
- 2.1 Introduction
- 2.2 Basics of electrical discharges
- 2.3 Electrical discharges in aqueous medium
- 2.4 The prebreakdown phase
- 2.5 The breakdown phase
- 2.6 Conclusion
- References
- Chapter three. Production of oxidants using pulsed high-voltage discharge plasma and degradation of organic compounds in liquid phase
- Abstract
- 3.1 Introduction
- 3.2 Generation of pulsed discharge plasma inside bubble
- 3.3 Chemical reactions induced by plasma inside bubble
- 3.4 Treatment of food wastewater containing oils
- 3.5 Conclusion
- Acknowledgment
- References
- PART 2: Applications of direct HVED for the treatment of food by-products and biomass
- Chapter four. Application of high-voltage electrical discharges to the recovery of phenolic compounds from winery wastes
- Abstract
- 4.1 Introduction
- 4.2 Winery wastes
- 4.3 Phenolic compounds from winery wastes
- 4.4 Extraction of phenolic compounds from winery waste by high-voltage electrical discharges
- 4.5 Concluding remarks
- Acknowledgments
- Conflict of interest
- References
- Chapter five. Impact of high-voltage electrical discharges on the extraction of phenolic compounds from oilseed by-products and wastes
- Abstract
- 5.1 Introduction
- 5.2 Oilseed by-products’ nutritionally valuable compounds
- 5.3 Conventional extraction methods
- 5.4 High-voltage electrical discharge extraction—principles and applications to oilseed cakes and kernels
- 5.5 Final considerations
- References
- Chapter six. Application of high-voltage electrical discharges for the extraction of valuable compounds from by-products of citrus and exotic fruits
- Abstract
- 6.1 Introduction
- 6.2 Valuable compounds present in by-products of citrus and exotic fruits
- 6.3 Green extraction technologies to extract high biological value compounds
- 6.4 Conclusion
- References
- Chapter seven. Pretreatment of lignocellulosic biomass with high-voltage electrical discharges
- Abstract
- 7.1 Introduction
- 7.2 Concept of second-generation biorefinery
- 7.3 Lignocellulosic biomass. The path to added-value compounds
- 7.4 Examples of lignocellulosic biomass
- 7.5 Conventional recovery of valuable compounds
- 7.6 High-voltage electrical discharge–assisted extraction
- 7.7 Conclusion
- Acknowledgments
- References
- Chapter eight. Application of high-voltage electrical discharges and other alternative technologies for microbial cell lysis and extraction of biocompounds
- Abstract
- 8.1 Introduction
- 8.2 High-voltage electrical discharge technology
- 8.3 Other cell disruption technologies
- 8.4 Extraction of valuable compounds using emerging technologies
- 8.5 Conclusion
- Acknowledgments
- References
- Chapter nine. Treatment of microalgae for the extraction of valuable compounds by submerged high-voltage electrical discharges
- Abstract
- 9.1 Introduction
- 9.2 Cultivation, harvesting, and cell disintegration techniques
- 9.3 High-voltage electrical discharge–assisted extraction method
- 9.4 Implementation of high-voltage electrical discharge systems for extraction
- 9.5 Mechanisms of high-voltage electrical discharges
- 9.6 Concluding remarks and outlook
- References
- Chapter ten. Impact of high-voltage electrical treatments on the biofunctional properties of proteins and peptides
- Abstract
- 10.1 Introduction
- 10.2 Fundamentals of high-voltage electrical treatments
- 10.3 Protein extraction
- 10.4 Modification of protein functionality
- 10.5 Impact of high-voltage electrical treatments on peptide generation and bioactivity
- 10.6 Conclusion
- Abbreviations
- References
- Part 3: Applications of indirect HVED (shockwaves) for the treatment of foods and biomass
- Chapter eleven. Extraction of valuable compounds from plants by underwater shockwaves
- Abstract
- 11.1 Introduction
- 11.2 Principle of shockwave generation and effects of shockwaves on biomaterials
- 11.3 Underwater shockwave generation and mechanism using electric discharge
- 11.4 Processing equipment for the extraction of valuable compounds from plant materials using underwater shockwaves
- 11.5 Extraction of valuable compounds from plant materials using underwater shockwaves
- 11.6 Conclusion
- References
- Chapter twelve. Pressure shockwaves in environmental engineering
- Abstract
- 12.1 Introduction
- 12.2 Conclusion
- References
- Index
- No. of pages: 372
- Language: English
- Edition: 1
- Published: April 12, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323954037
- eBook ISBN: 9780323958646
EV
Eugene Vorobiev
Eugene Vorobiev is a full Professor of Chemical Engineering and a head of the Laboratory for Agro-Industrial Technologies at the Compiegne University of Technology, France. He received his PhD degree in Food Engineering (1980, Ukraine) and his Dr Habil. in Chemical Engineering (1997, France). His main research interests are focused on mass transfer phenomena, theory and practice of solid/liquid separation, and innovative food technologies (especially electrotechnologies). He has published more than 300 scientific peer-reviewed papers, he is the author of 19 patents, and several books and book chapters. He is a member of editorial board in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Filtration”) and the President of the Scientific Council of IFTS (“Institut de la Filtration et des Techniques Séparatives”). He was awarded by Gold Medal of the Filtration Society (2001) and he is a Laureate of the Price for the innovative technique for the environment (Ademe, 2008, 2014). He was a chairman of several international conferences.
Affiliations and expertise
Professor of Chemical Engineering and Head Laboratory for Agro-Industrial Technologies, Compiegne University of Technology, FranceNB
Nadia Boussetta
Nadia Boussetta is Associate Professor in the chemical engineering department at the Compiegne University of Technology (UTC), France. She received her PhD in chemical engineering from the University of Technology of Compiègne (2010). Her scientific research focuses on electric fields induced effects in biological and food materials. In particular she is involved in the fields of polyphenols extraction and separation, mass transfer modelisation, theory and applications of High Voltage Electrical Discharges. She has published 60 scientific peer-reviewed papers, she is the author of 1 patent and 6 book chapters. She is a member of editorial board in two journals (International Journal of Food Processing Technology and Frontiers in Nutrition, specialty: Nutrition and Food Science Technology).
Affiliations and expertise
Associate Professor, Chemical Engineering Department, Compiegne University of Technology (UTC), FranceNL
Nikolai Lebovka
Nikolai Lebovka is Professor of the Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine. He obtained his PhD degree in Molecular Physics (1986, Taras Shevchenko National University) and his Dr Habil in Physics of Colloids (1995, Institute of Biocolloidal Chemistry). His main research interests encompass the electric field effects in bio and food materials, studies of biocolloids, computation physics and percolation phenomena. He has published more than 460 papers in peer-reviewed journals, he is the author of 5 patents, he co-authored and co-edited several books. He is also a member of editorial boards in several international high journals. He was awarded by State prize of Ukraine in Science and Engineering, 2011 and Web of Science Award, 2018. He is a member of National Committee of awards L'Oréal-UNESCO for Women in Science, he is a member of Scientific council of National Research Foundation of Ukraine.
Affiliations and expertise
Professor Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, Laboratory of Physical Chemistry of Disperse Minerals, Kyiv, Ukraine