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Elsevier

Processing of Food Products and Wastes with High Voltage Electrical Discharges

  • 1st Edition - April 12, 2023
  • Latest edition
  • Editors: Eugene Vorobiev, Nadia Boussetta, Nikolai Lebovka
  • Language: English

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

Description

Processing 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.

Key features

  • 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

Readership

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

Table of contents

Part I Fundamental aspects of HVED (Underwater Spark Discharges) and Equipment design

1. History of High Voltage Electrical Discharges (Underwater Spark Discharges)

2. Streamer and breakdown phenomena in liquids

3. Shock wave and streamer propagation in water and solid-liquid suspensions generated by HVED

4. Equipment design for HVED

Part II Applications of direct HVED for the treatment of food by-products and biomass

5. Intensification of polyphenols extraction from winery by-products (pulp, skins, seeds, shoots)

6. Impact of HVED on the extraction of polyphenol compounds from oilseed by-products and wastes (flaxseed hulls and cake, linseed, sesame seed and cake, olive kernel)

7. Green extraction of valuable compounds from citrus by-products and wastes (orange, grapefruit, papaya peels)

8. HVED assisted extraction from Tabacco Waste, Cocoa beans and Blueberry Pomace

9. High voltage electrical discharges for green extraction of biocompounds from Oregano Leaves, Rosemary, Wild Thyme and Olive Leaves

10. Pre-treatment of lignocellulosic biomass with HVED (delignification of rapeseed straw, degradation of wood bark)

11. Impact of HVED on the microorganisms (red wine microbial stabilization, recovery of intracellular compounds from microalgae Parachlorellakessleri and yeast Saccharomyces cerevisiae, filtration properties of Saccharomyces cerevisiae suspensions)

12. Inactivation of microorganisms (Escherichia coli) by DirectinLiquid Electrical Discharge Plasma

13. Microalgae disintegration and compounds extraction by spark discharge treatment

14. Application of HVED to Improve the Protein Susceptibility to Enzymatic Hydrolysis

15. Continuous and circulating high voltage electrical discharge systems for the extraction of biocompounds from food by-products

Part III Applications of indirect HVED (schockwaves) for the treatment of foods and biomass

16. Effect of underwater shook waves on macroorganisms and biomass

17. Fundamentalresults and application of schockwaves formeat tenderization

18. Computational simulation for food products treated by underwater shock waves

19. Extraction of valuable compounds from plants by Underwater Schockwaves (citrus and carrot juice, essential oil)

20. Pressure shock waves for biomass disintegration and oil extraction

Product details

  • Edition: 1
  • Latest edition
  • Published: April 12, 2023
  • Language: English

About the editors

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, France

NB

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), France

NL

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

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