食品科学生物加工新技术 Novel Technologies In Food Science

基本信息

Edited by:Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary

Format:Hardback 656 pages

Publisher:John Wiley & Sons Inc

Imprint:Wiley-Scrivener

ISBN:9781119775577

Published:27 Jan 2023

Weight:1026g

Dimensions:159 x 238 x 41 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

食品科学中的新技术

《食品科学中的新技术》是开创性的新系列《食品科学中的生物加工》的新一卷，介绍了新兴食品工程工艺的前沿信息，是当今食品加工操作相关的建模、质量、安全和技术的重要参考资料。

《食品科学中的新技术》是该系列《食品科学中的生物加工》的新一卷，基于食品处理、加工、储存和包装的新技术和要求。与传统方法相比，新型生物加工技术对产品质量的影响小，因此越来越受到研究人员和行业的关注。这些技术在节能、省时和延长保质期方面也更胜一筹，因此可以部分或完全取代传统技术。然而，由于成本较高、食品制造商缺乏技术实施知识以及验证系统，食品行业对这些技术的实际应用受到限制。本卷深入讨论了消费者的需求和权利、行业责任以及食品科学新技术的未来前景。

本书的主要目的是向学生、研究人员和业内人士传播食品科学领域新开发的技术知识。这将使他们能够就不同技术的采用、实施、经济性和约束做出关键决策。

本书讨论了超声波、脉冲电场、高压处理、磁化、欧姆加热和辐照等不同技术及其在食品制造、包装、食品安全和质量保证中的应用。无论是工程师或科学家、学生，还是在该领域工作的经理或其他技术人员，本书都是任何图书馆的基本书籍。

NOVEL TECHNOLOGIES IN FOOD SCIENCE

Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.

Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.

Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

作者简介

Navnidhi Chhikara 博士是印度希萨尔 Guru Jambheshwar 科技大学食品技术系的助理教授。她拥有 11 年的教学和研究经验，教授过各种科目，包括研究生和研究生阶段的健康食品和食品安全。她在科学和技术期刊上发表了 60 多篇研究论文，是多家国际期刊的编辑和编委会成员，并因其奖学金获得了无数奖项。

Anil Panghal 博士是 CCS 哈里亚纳农业大学加工和食品工程系的助理科学家。此前，他曾在雀巢担任生产经理九年。他的专业领域包括生物加工、制造、食品化学、食品科学和技术、FSMS 和营养学。他获得了食品技术博士学位，专注于商业小麦品种的分子和物理化学质量方面。他在知名期刊和国际出版商的章节中发表了多篇研究论文。

Gaurav Chaudhary 博士是印度希萨尔 Chaudhary Charan Singh 哈里亚纳邦农业大学农业工程与技术学院可再生和生物能源工程系的助理教授。他获得了印度理工学院鲁尔基分校生物燃料和生物能源领域的博士学位。他在生物能源和生物化学工程领域拥有七年多的教学和研究经验，并在科学和技术期刊上发表了多篇研究论文。

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship.

Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

部分目录，仅供参考

Novel Technologies in Food Science

Navnidhi Chhikara (Editor), Anil Panghal (Editor), Gaurav Chaudhary (Editor) 

ISBN: 978-1-119-77635-2

January 2023

656 pages

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Description

NOVEL TECHNOLOGIES IN FOOD SCIENCE

Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.

Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies.

Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

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About the Author

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship.

Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

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Table of Contents

Preface xvii

1 Ultrasound 1

Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez-Jacobo, Hilda María Hernández-Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores and Adriano Gomes da Cruz

1.1 Introduction 2

1.2 Basic Principles of Ultrasound 3

1.2.1 Generation of the Ultrasonic Wave 4

1.2.2 Principles of Acoustic Cavitation 5

1.3 Mechanisms of Microbial Inactivation 6

1.4 Ultrasound Application in the Food Industry 17

1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food 20

1.4.1.1 Meat Products 20

1.4.1.2 Fruits and Vegetables 21

1.4.1.3 Dairy Industry 22

1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods 23

1.5 Conclusion 28

References 29

2 Pulse Electric Field: Novel Technology in Food Processing 39

Navnidhi Chhikara, Anil Panghal, D.N. Yadav, Sandeep Mann and Priya Bishnoi

2.1 Introduction 39

2.2 Principle 40

2.3 Electroporation 42

2.4 PEF System 42

2.5 Factors Affecting PEF 44

2.5.1 Process Factors 44

2.5.2 Food Matrix 45

2.5.3 Microbial Factors 46

2.6 Benefits and Shortcomings of PEF 46

2.7 Application in Food Industry 47

2.7.1 Drying 47

2.7.2 Food Preservation 49

2.7.3 Improvement of Extraction of Intracellular Compounds 52

2.8 Effect of PEF on Food Components 53

2.8.1 Proximate Composition 53

2.8.2 Other Components 54

2.8.3 Sensory Attributes 54

2.9 Conclusion 55

References 55

3 An Overview of Membrane Technology in Dairy & Food Industry 65