Innovative Food Processing Technologies Extraction, Separation, Component Modification and Process Intensification

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

• Provides information on a variety of food processing technologies
• Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs
• Presents a strong focus on the application of technologies in a variety of situations
• Created by editors who have a background in both the industry and academia

Part One. Innovative Extraction of Food Components 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy 3. Microwave-Assisted Extraction of Food Components

Part Two. Innovative Separation of Food Components 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils 5. Simulated Moving Bed Chromatography in Food Processing 6. Novel Membrane Technologies for Protein Concentration and Fractionation 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries

Part Three. Innovative Structure Modification 8. Ultrasound for Structural Modification of Food Products 9. Application of Shockwaves for Meat Tenderization 10. Application of High Hydrostatic Pressure for Meat Tenderization 11. High-Pressure Processing for Modification of Food Biopolymers 12. High-Pressure Homogenization for Structure Modification

Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement 13. Airborne Ultrasound for Enhanced Defoaming Applications 14. Airborne Ultrasound for Convective Drying Intensification 15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion 16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions 17. Membranes for Enhanced Emulsification Processes 18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges

Dr Kai Knoerzer, Research Project Leader, CSIRO, Australia
Dr Pablo Juliano is a Principal Research Scientist at CSIRO, with a PhD in Food Engineering from Washington State University and a Master of Business Administration from Deakin University. He has worked as research manager in the largest dairy exporter in Uruguay as well as in Nestlé. He is a leader and innovator in optimising the use of resources in the food industry. His focus is on developing processes and technologies that maximise biomass recovery and utilization across the food supply chain. He has delivered projects with international and local industrial uptake, such as his supply chain transformation models, which advised practice change in the dairy industry to add value to whey. He also develops technologies for vegetable oil recovery, algal bio-product separation, and food preservation in various horticultural products