Food Science

Read e-book online Innovative Food Processing Technologies: Advances in PDF

Posted On April 21, 2018 at 2:54 am by / Comments Off on Read e-book online Innovative Food Processing Technologies: Advances in PDF

By Kai Knoerzer PhD, Pablo Juliano PhD, Peter Roupas PhD, Cornelis Versteeg PhD

ISBN-10: 0470959436

ISBN-13: 9780470959435

ISBN-10: 0813817544

ISBN-13: 9780813817545

A part of the IFT (Institute of nutrients Technologists) sequence, this publication discusses multiphysics modeling and its program within the improvement, optimization, and scale-up of rising nutrients processing applied sciences. The booklet covers fresh examine results to illustrate strategy potency and the impression on scalability, security, and caliber, and applied sciences together with excessive strain Processing, excessive strain Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed electrical Fields Processing. perfect for nutrition and strategy engineers, foodstuff technologists, gear designers, microbiologists, and learn and improvement group of workers, this ebook covers the significance and the equipment for utilizing multiphysics modeling for the layout, improvement, and alertness of those applied sciences.

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Additional resources for Innovative Food Processing Technologies: Advances in Multiphysics Simulation

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The bactericidal effect of ultrasound is generally attributed to intracellular cavitation (Hughes and Nyborg 1962). It is proposed that micro-mechanical shocks and jet streaming are created by microscopic cavitation bubbles induced by the fluctuating pressures under the ultrasonication process (Chapter 12). These shocks and microjets disrupt cellular structural and functional components up to the point of cell lysis. Positive effects have been observed when ultrasound is used in combination with temperature (thermo-sonication) or pressure (mano-sonication) or both (mano-thermo-sonication) in the inactivation of pathogenic bacteria, spoilage microorganisms, and enzymes (Cameron et al.

Unless they are spatially resolved, these only give overall outcomes and are of no or limited value to validate local variations in a treatment cell or zone. An indirect measurement involves the evaluation of enzymatic, microbial, color, chemical, or any other biological or physical change that represents a change in temperature or any other process variable when typical measurement devices cannot be utilized. For example, temperature distribution changes after microwave sterilization can be measured using whey protein and measuring Maillard reaction components at different locations (Chapter 6).

2006). The utilization of PEF leads to the formation of pores (the so-called electroporation [temporary or permanent]), in the membranes of microbial or plant cells, which disturbs and damages the membrane’s functionality, leading to inactivation of the cells and the partial release of the cell contents to make extraction or other processing more efficient. Membrane disruption occurs when the induced membrane potential exceeds a critical value of 1 V in many cellular systems, which, for example, corresponds to an external electric field of about 10 kV/ cm for Escherichia coli (Castro et al.

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Innovative Food Processing Technologies: Advances in Multiphysics Simulation by Kai Knoerzer PhD, Pablo Juliano PhD, Peter Roupas PhD, Cornelis Versteeg PhD

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