http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Sustainable food processing and engineering challenges
1 online resource (xviii, 375 pages) : illustrations
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
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Sustainable food processing and engineering