Ultrasound and Microwave for Food Processing
Synergism for Preservation and Extraction
- 1st Edition - November 24, 2022
- Imprint: Academic Press
- Editors: Gulzar Ahmad Nayik, Modassar Ranjha, Xin An Zeng, Shafeeqa Irfan, Syeda Mahvish Zahra
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 9 9 1 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 9 9 2 - 6
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microw… Read more
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Request a sales quoteUltrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.
- Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction
- Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries
- Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources
Food scientists, food chemists, pharmacists, university scholars and college students. Scientists, academicians, scholars and students dealing with food processing, preservation and extraction processes; Food industrialists who deal directly with food processing and preservation; Public health officials, pharmacologists, Food Safety Officers who are involved with enforcing regulations meant to ensure the safe food production, preservation and distribution
- Cover Image
- Title Page
- Copyright
- Table of Contents
- Contributors
- Chapter 1 Sonication: An overview
- 1.1 Introduction
- 1.2 Ultrasonication in food processing
- 1.3 Limitations of sonication
- 1.4 Conclusion
- References
- Chapter 2 Microwave: An overview
- 2.1 Introduction
- 2.2 General configuration of microwave system
- 2.3 Microwave for food processing, preservation, and extraction
- 2.4 Applications of microwave technology for food processing and preservation
- 2.5 Research and development toward novel and future applications
- 2.6 Conclusion
- References
- Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction
- 3.1 Introduction
- 3.2 Ultrasound in food processing
- 3.3 Microwave in food processing
- 3.4 Food preservation with ultrasound
- 3.5 Microwave in food preservation
- 3.6 Ultrasound-assisted extraction
- 3.7 Synergism of ultrasound and microwave in food processing
- 3.8 Synergism of ultrasound and microwave in food extraction
- 3.9 HAACP for ultrasound and microwave food processing operation
- 3.10 Conclusion
- References
- Chapter 4 Synergistic effects of microwaves and sonication in dairy industry
- 4.1 Introduction
- 4.2 Effects of microwaves in dairy industry
- 4.3 Effects of sonication in dairy industry
- 4.4 Future prospects
- 4.5 Conclusion
- References
- Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
- 5.1 Introduction
- 5.2 Recent technologies in the meat, fish, and seafood processing, preservation, and extraction
- 5.3 Synergistic effect of ultrasound and microwave
- 5.4 Advantages and disadvantages of the synergistic effect of ultrasound sonication and microwave technologies
- 5.5 Synergistic effect of ultrasound and microwave in fish, meat, and seafood industry
- 5.6 Conclusion
- References
- Chapter 6 Synergistic effects of sonication and microwave in juice processing
- 6.1 Introduction
- 6.2 Comparison of conventional method and ultrasound-microwave procedure
- 6.3 Synergistic effect of combined ultrasound-microwave in juice processing
- 6.4 Combined ultrasound-microwave effect on organoleptic attributes of juices
- 6.5 Combined ultrasound-microwave effect on viscosity properties and cloud retention of juices
- 6.6 Combined ultrasound-microwave effect on color of juices
- 6.7 Combined ultrasound-microwave effect on microorganisms
- 6.8 Combined ultrasound-microwave effect on bioactive compounds
- 6.9 Combined ultrasound-microwave effect on proteins of juices
- 6.10 Combined ultrasound-microwave effect on shelf life of juices
- 6.11 Industrial perspectives and commercial usages of combined ultrasound-microwave
- 6.12 Conclusion and future prospective of combined ultrasound-microwave
- References
- Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism
- 7.1 Introduction
- 7.2 Ultrasound treatment
- 7.3 Principle of microbial inactivation by Ultrasound
- 7.4 Factors affecting inactivation of microorganisms
- 7.5 Microbial inactivation by ultrasound
- 7.6 Microwave treatment
- 7.7 Microbial inactivation in foods using microwaves
- 7.8 Synergistic effects ultrasound and microwaves on microorganisms
- 7.9 Effect on quality parameters of food
- 7.10 Conclusions
- References
- Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes
- 8.1 Introduction
- 8.2 Sonication and microwave: Mechanism of action/enzyme inactivation
- 8.3 Individual to combination processing techniques: A road map to process intensification
- 8.4 Conclusions
- References
- Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source
- 9.1 Introduction
- 9.2 History and recent application of ultrasound
- 9.3 Classification of bioactive compounds
- 9.4 Factors affecting the sonication process
- 9.5 Types of ultrasound equipment
- 9.6 Mechanism of extraction
- 9.7 Influence of treatment conditions on extraction
- 9.8 Impact of sonication technology on bioactive compounds and biological activities
- 9.9 Conclusions
- References
- Chapter 10 Sonication microwave synergistic extraction of oils from plant sources
- 10.1 Introduction
- 10.2 What are microwave-assisted extraction and ultrasound-assisted extraction?
- 10.3 Advantages and principle of sonication microwave synergism
- 10.4 Resource efficient technology for extraction
- 10.5 Process intensification by synergism
- 10.6 Synergism of microwave and ultrasound-assisted extraction
- 10.7 Microwave and ultrasonication-assisted extraction (MUAE) equipment
- 10.8 Microscopic changes and extraction mechanism
- 10.9 Comparison of energy, cost, scale-up, and environmental impact
- 10.10 Comparison of extraction efficiencies
- 10.11 Comparison of compositional properties of oil
- 10.12 Applications of MUAE
- 10.13 Prevailing issues with this hybrid technology and future trend
- 10.14 Conclusion
- References
- Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein
- 11.1 Introduction
- 11.2 Overview of proteins: sources and biological importance
- 11.3 Recent trends in protein extraction from plant sources
- 11.4 Effect of ultrasound, microwave, and their synergism on protein functionality
- 11.5 Conclusions and future prospective
- Conflict of interest
- References
- Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources
- 12.1 Introduction
- 12.2 Types of agro-industrial waste and management
- 12.3 Bioactive compounds in agro-industrial wastes
- 12.4 Extraction of bioactive compound from agro-industrials waste
- 12.5 Conclusion
- References
- Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods
- 13.1 Introduction
- 13.2 Effect on texture
- 13.3 Effect on color
- 13.4 Improvement the quality of fruit juices
- 13.5 Enhancement of bioactive ingredients
- 13.6 Dairy products and milk
- 13.7 Emulsification degree
- 13.8 Fractionation
- 13.9 Proteins in milk are affected
- 13.10 Conclusion
- References
- Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods
- 14.1 Introduction
- 14.2 Food shelf-life as a food quality index
- 14.3 Conventional methods of ensuring shelf-life
- 14.4 Novel/innovative techniques to maintain the shelf-life of foods
- 14.5 Principles of ultrasound and microwave in food processing
- 14.6 Applications of ultrasound and microwave synergistically in the processing of different food products
- 14.7 Changes in food quality upon application of ultrasound and microwave
- 14.8 Effects on consumer perception/sensory changes
- 14.9 Conclusions
- References
- Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods
- 15.1 Introduction
- 15.2 Effect of sonication on physicochemical properties of food
- 15.3 Effect of microwave on physicochemical properties of food
- 15.4 Effect of sonication on textural properties of food
- 15.5 Effect of microwave on the texture of food
- 15.6 Conclusion
- References
- Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides
- 16.1 Introduction
- 16.2 Sources
- 16.3 Extraction of bioactive compounds
- 16.4 Technology for green extraction
- 16.5 Combination of novel extraction technologies
- 16.6 Conclusion
- References
- Chapter 17 Recent advances in applications of sonication and microwave
- 17.1 Introduction
- 17.2 Sonication
- 17.3 Advances in sonication
- 17.4 Applications
- 17.5 Microwave
- 17.6 Applications
- 17.7 Summary
- References
- Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view
- 18.1 Introduction
- 18.2 Applications of sonication in food industries
- 18.3 Sonication with combined technologies
- 18.4 Challenges and opportunities in the sonication processing
- 18.5 Application of microwaves in food industries
- 18.6 Microwave combined with other technologies
- 18.7 Challenges and opportunities in microwave processing
- 18.8 Synergetic effect of sonication-microwave
- 18.9 Conclusion
- References
- Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes
- 19.1 Introduction
- 19.2 Ultrasound and its application in food fermentation
- 19.3 Application of ultrasounds in fermented foods
- 19.4 Ultrasound assisted emulsification mechanism
- 19.5 Microwave and its application in food fermentation
- 19.6 Synergism of two or more technologies
- 19.7 Conclusion
- Refrences
- Index
- Edition: 1
- Published: November 24, 2022
- Imprint: Academic Press
- No. of pages: 562
- Language: English
- Paperback ISBN: 9780323959919
- eBook ISBN: 9780323959926
GN
Gulzar Ahmad Nayik
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Affiliations and expertise
Marwadi University Research Centre, Department of Microbiology, Marwadi University Rajkot Gujarat India.MR
Modassar Ranjha
Modassar Ranjha is a young Food Science researcher. He has authored and co-authored many papers in various international journals. He has also contributed book chapters in various books. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes by Green Extraction Techniques. He has preliminary worked on Sonication and Maceration Techniques. He is currently working on a couple of papers and book chapters on green extraction and non-thermal technologies.
Affiliations and expertise
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanXZ
Xin An Zeng
Professor, Xin-An Zeng is currently dean of School of Food Science and Engineering in South China University of Technology (SCUT), Guangzhou, PR China. He is Associate Editor of “Journal of Food Processing and Preservation”. He is also the State-Level Appraisal Judge as a wine taster of China alcoholic drinks industry association, reviewer of S&T Award of Chinese ministry of science and technology, respectively. He was selected as one of the “Leader Talents” by ministry of science and technology, “excellent talents in the new century” by Chinese ministry of education. Currently his major research areas are focusing on green processing of foods by application of non-thermal technologies such as pulsed electric field and ultrasonic, as well as R&D and tasting of wines and vinegars produced from different subtropical fruits. He has published over 115 SCI and EI indexed papers. He has applied over 70 Chinese’s patents and about 40 of them have been approved. He has received five academic awards.
Affiliations and expertise
School of Food Science and Engineering, South China University of Technology, Guangzhou, PR ChinaSI
Shafeeqa Irfan
Shafeeqa Irfan has earned her MSc (Hons.) from University of Sargodha, Sargodha, and is working as Research officer at National Alliance Safe Food- Pakistan. Additionally, she works as Project Coordinator at The Nutrition Times. She has been among the productive team member in various activities. She has presented in various national/ international conferences. She has published many review papers in the journal of International repute and many book chapters. She has worked on bioactive components of the food.
Affiliations and expertise
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanSZ
Syeda Mahvish Zahra
Dr Zahra is Lecturer at Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University Islamabad, Pakistan. She is also in-charge of Food Processing Lab at ED, H&N Sciences, AIOU, Islamabad, Pakistan. She is also Managing Director and Co-founder of Nutrition Times. Dr Zahra has published 40 National and International research/review papers including 13 abstracts in conference proceedings. Dr Zahra is member of PSFST, NAFS and ADA. She has organised many national and international seminars, conferences and awareness camps, in far reach rural and urban areas to empower females as per health and entrepreneurial startups.
Affiliations and expertise
Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad, PakistanRead Ultrasound and Microwave for Food Processing on ScienceDirect