Sustainable food processing and engineering challenges

Saved in:
Bibliographic Details
Other Authors: Galanakis, Charis M.
Format: eBook
Language: English
Published: London : Academic Press, 2021.
Subjects:
Food industry and trade > Environmental aspects.
elektronické knihy
electronic books
ISBN: 9780128227152
012822715X
9780128227145
0128227141
Physical Description: 1 online resource (xviii, 375 pages) : illustrations

Cover

Table of contents

LEADER 04745cam a2200433 a 4500
001 kn-on1242407716
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 210319s2021 enka ob 001 0 eng d
040 |a YDX  |b eng  |e pn  |c YDX  |d OPELS  |d OCLCO  |d EBLCP  |d OCLCF  |d N$T  |d OCLCO  |d OCLCQ  |d COM  |d VTU  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9780128227152  |q (electronic bk.) 
020 |a 012822715X  |q (electronic bk.) 
020 |z 9780128227145 
020 |z 0128227141 
035 |a (OCoLC)1242407716 
245 0 0 |a Sustainable food processing and engineering challenges /  |c edited by Charis M. Galanakis. 
260 |a London :  |b Academic Press,  |c 2021. 
300 |a 1 online resource (xviii, 375 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 7.5 -- Effect on juice quality 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Environmental aspects. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Galanakis, Charis M. 
776 0 8 |i Print version:  |z 9780128227152 
776 0 8 |i Print version:  |t Sustainable food processing and engineering.  |d London :  |b Academic Press,  |c 2021.  |z 0128227141  |z 9780128227145  |w (OCoLC)1191159847 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSFPEC002/sustainable-food-processing?kpromoter=marc  |y Full text 

Similar Items