http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Intro; Contents; Contributors; 1 Innovation of Food Physical Processing Technology in China; 1.1 Introduction; 1.2 Development of Innovative Food Physical Processing Technology in the World; 1.2.1 High-Pressure Processing (HPP); 1.2.2 Microwave; 1.2.3 Irradiation; 1.2.4 Ultrasound; 1.2.5 Pulsed Electric Field (PEF); 1.2.6 Cold Plasma; 1.3 Innovation of Food Physical Processing Technology in China; 1.3.1 Scientific Research in China; 1.3.2 Research Platform and Future Development; References; 2 The Basic Concept and Research Progress of Food Physical Processing
2.1 The Birth of Interdisciplinary Food Physical Processing2.2 Basic Structure of Physical Food Processing Technology; 2.3 Research Progress of Several Typical Physical Food Processing Applications; 2.3.1 Ultrasonic-Assisted Enzymatic Hydrolysis of Protein; 2.3.2 Ultrasonic-Assisted Fermentation; 2.3.3 Ultrasonic-Assisted Extraction; 2.3.4 Ultrasonic Cleaning; 2.3.5 Ultrasonic Degradation of Polysaccharides; 2.3.6 Ultrasonic-Assisted Transesterification of Triglycerides; 2.3.7 Ultrasonic-Assisted Osmotic Dehydration of Vegetables; 2.3.8 Ultrasonic-Assisted Aging of Vinegar
2.3.9 Magnetic-Assisted Fermentation2.3.10 Infrared Blanching and Dehydration of Fruit and Vegetables; 2.3.11 Combined Laser and UV Irradiation Breeding of Microorganism; 2.3.12 Pulsed Light Processing of Food; References; 3 Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction; 3.1 Introduction; 3.2 "Green" Separation Process Design; 3.2.1 Technical Requirements for a Separation System; 3.2.2 Food Quality and Separation Systems; 3.2.3 Scaling Up Technology for Industrial Production; 3.3 Supercritical-CO2 Fluid Extraction
3.3.1 Principles and Properties of Supercritical Fluid Extraction3.3.2 Process Systems; 3.4 Applications in Food Industry; 3.4.1 Extraction of Bioactive Compounds; 3.4.2 Fractionation of Flavors and Fragrances; 3.4.3 Cholesterol Free Food Products; 3.4.4 Separation of Spices and Essential Oils; 3.4.5 Decaffeination of Coffee and Tea; 3.4.6 Fish Oil Concentration; 3.5 Summary; References; 4 Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi; 4.1 Introduction; 4.2 The Physics and General Applications of Ultrasound
4.3 Cavitation and Consequences Induced by Power Ultrasound in Liquid Media4.4 Ultrasonic Devices and Power Measurements; 4.5 Ultrasound-Assisted Extraction of Natural Products; 4.6 Ultrasound-Assisted Extraction of Polysaccharides from Medicinal Fungi; 4.6.1 Bioactivities of Polysaccharides from Edible and Medicinal Fungi; 4.6.2 Factors and Effects of Power Ultrasound on the Extraction of Polysaccharides; 4.6.3 Procedural Characteristics and Kinetic Models of UAE; 4.7 Ultrasonic Polymer Degradation; 4.7.1 Characteristics and Mechanisms of Ultrasonic Polymer Degradation
editors, Jingdun Jia, Donghong Liu and Haile Ma.
Singapore : Springer ; Hangzhou, China : Zhejiang University Press, [2019]
com.springer.onix.9789811364518 Springer Nature