ATU Sligo /ATU St Angela's

go

Amazon cover image
Image from Amazon.com

Sustainable food processing and engineering challenges /

Contributor(s): Galanakis, Charis M [editor].
Publisher: London : Academic Press, 2021Description: xviii, 375 pages : illustrations ; 27 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780128227145.Subject(s): Food industry and trade -- Environmental aspectsDDC classification: 664.02
Contents:
Cover -- Title page -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 -- Industry 4.0 Applied to Food -- 1 -- Introduction and background -- 2 -- Food industry and Industry 4.0 -- 3 -- Objective and methodology -- 4 -- Key principles of Industry 4.0 in the food industry -- 4.1 -- Enabling technologies in the food industry -- 4.2 -- Industry-level -- 4.3 -- Supply chain-level -- 4.4 -- Company-level -- 4.5 -- Business area-level -- 4.6 -- Sustainability and Industry 4.0 -- 5 -- Food 4.0 framework -- 6 -- Discussions and future research avenues -- References
Chapter 2 -- Pasteurization of Juices with Non-Thermal Technologies -- 1 -- Introduction -- 2 -- Pulsed electric field treatment -- 2.1 -- Definition of pulsed electric field process -- 2.2 -- Pulsed electric field system -- 2.3 -- Critical parameters in pulsed electric field process -- 2.4 -- Electroporation phenomena -- 2.5 -- Ohmic heating effect during pulsed electric field -- 2.6 -- Susceptibility of microorganisms to pulsed electric fields -- 2.7 -- Pulsed electric field effects on enzymes -- 2.8 -- Impact of pulsed electric field treatment on nutrients
2.9 -- Physicochemical properties of the pulsed electric field treated juice -- 2.10 -- Benefits and drawbacks -- 3 -- High-pressure processing -- 3.1 -- Principle of high-pressure processing -- 3.2 -- Design of high-pressure system -- 3.3 -- Microbial inactivation by high-pressure application -- 3.4 -- Effect of high-pressure process on enzyme structure -- 3.5 -- Effect of high-pressure processing on juice properties -- 3.6 -- Effect of HPP on physical properties of the juice -- 3.7 -- Advantages and limitations of high-pressure processing -- 4 -- High-pressure carbon dioxide processing
4.1 -- Description of high-pressure carbon dioxide -- 4.2 -- High-pressure carbon dioxide process system -- 4.3 -- Mechanism of carbon dioxide bactericidal action -- 4.4 -- Inactivation mechanism of enzymes -- 4.5 -- Effect on the physicochemical attributes of juice -- 4.6 -- Potentials and limitations of high-pressure carbon dioxide technology -- 5 -- Sonication treatment -- 5.1 -- Definition of sonication -- 5.2 -- Design of sonication system -- 5.3 -- Mechanism of cavitation -- 5.4 -- Effect of sonication on microorganisms -- 5.5 -- Ultrasonic application in enzymes inactivation
5.6 -- Effect of sonication on physicochemical attributes of juice -- 5.7 -- Advantages and limitations of ultrasonication -- 6 -- Ultraviolet treatment -- 6.1 -- Definition and description of ultraviolet treatment -- 6.2 -- Ultraviolet equipment -- 6.3 -- Sensitivity of microorganisms to ultraviolet -- 6.4 -- Effects on nutritional aspects -- 6.5 -- Impact on juice appearance -- 6.6 -- Advantages and disadvantages -- 7 -- Ozone processing -- 7.1 -- Ozone overview -- 7.2 -- Methods of ozone generation -- 7.3 -- Factors affecting the efficacy of ozone treatment -- 7.4 -- Antimicrobial action of ozone
7.5 -- Effect on juice quality
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.02 GAL (Browse shelf(Opens below)) Available 0084663
Total holds: 0

Includes bibliographical references and index.

Cover -- Title page -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 -- Industry 4.0 Applied to Food -- 1 -- Introduction and background -- 2 -- Food industry and Industry 4.0 -- 3 -- Objective and methodology -- 4 -- Key principles of Industry 4.0 in the food industry -- 4.1 -- Enabling technologies in the food industry -- 4.2 -- Industry-level -- 4.3 -- Supply chain-level -- 4.4 -- Company-level -- 4.5 -- Business area-level -- 4.6 -- Sustainability and Industry 4.0 -- 5 -- Food 4.0 framework -- 6 -- Discussions and future research avenues -- References

Chapter 2 -- Pasteurization of Juices with Non-Thermal Technologies -- 1 -- Introduction -- 2 -- Pulsed electric field treatment -- 2.1 -- Definition of pulsed electric field process -- 2.2 -- Pulsed electric field system -- 2.3 -- Critical parameters in pulsed electric field process -- 2.4 -- Electroporation phenomena -- 2.5 -- Ohmic heating effect during pulsed electric field -- 2.6 -- Susceptibility of microorganisms to pulsed electric fields -- 2.7 -- Pulsed electric field effects on enzymes -- 2.8 -- Impact of pulsed electric field treatment on nutrients

2.9 -- Physicochemical properties of the pulsed electric field treated juice -- 2.10 -- Benefits and drawbacks -- 3 -- High-pressure processing -- 3.1 -- Principle of high-pressure processing -- 3.2 -- Design of high-pressure system -- 3.3 -- Microbial inactivation by high-pressure application -- 3.4 -- Effect of high-pressure process on enzyme structure -- 3.5 -- Effect of high-pressure processing on juice properties -- 3.6 -- Effect of HPP on physical properties of the juice -- 3.7 -- Advantages and limitations of high-pressure processing -- 4 -- High-pressure carbon dioxide processing

4.1 -- Description of high-pressure carbon dioxide -- 4.2 -- High-pressure carbon dioxide process system -- 4.3 -- Mechanism of carbon dioxide bactericidal action -- 4.4 -- Inactivation mechanism of enzymes -- 4.5 -- Effect on the physicochemical attributes of juice -- 4.6 -- Potentials and limitations of high-pressure carbon dioxide technology -- 5 -- Sonication treatment -- 5.1 -- Definition of sonication -- 5.2 -- Design of sonication system -- 5.3 -- Mechanism of cavitation -- 5.4 -- Effect of sonication on microorganisms -- 5.5 -- Ultrasonic application in enzymes inactivation

5.6 -- Effect of sonication on physicochemical attributes of juice -- 5.7 -- Advantages and limitations of ultrasonication -- 6 -- Ultraviolet treatment -- 6.1 -- Definition and description of ultraviolet treatment -- 6.2 -- Ultraviolet equipment -- 6.3 -- Sensitivity of microorganisms to ultraviolet -- 6.4 -- Effects on nutritional aspects -- 6.5 -- Impact on juice appearance -- 6.6 -- Advantages and disadvantages -- 7 -- Ozone processing -- 7.1 -- Ozone overview -- 7.2 -- Methods of ozone generation -- 7.3 -- Factors affecting the efficacy of ozone treatment -- 7.4 -- Antimicrobial action of ozone

7.5 -- Effect on juice quality

Share