Sustainable Food Processing and Engineering Challenges 1st Edition by Charis Michel Galanakis ISBN 9780128227145 0128227141

Sustainable Food Processing and Engineering Challenges 1st Edition by Charis Michel Galanakis – Ebook PDF Instant Download/Delivery: 9780128227145 ,0128227141
Full download Sustainable Food Processing and Engineering Challenges 1st Edition after payment

Product details:
ISBN 10: 0128227141
ISBN 13: 9780128227145
Author: Charis Michel Galanakis

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met.

Sustainable Food Processing and Engineering Challenges 1st Edition Table of contents:

Chapter 1: Industry 4.0 Applied to Food

Abstract

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

5. Food 4.0 framework

6. Discussions and future research avenues

Chapter 2: Pasteurization of Juices with Non-Thermal Technologies

Abstract

1. Introduction

2. Pulsed electric field treatment

3. High-pressure processing

4. High-pressure carbon dioxide processing

5. Sonication treatment

6. Ultraviolet treatment

7. Ozone processing

8. Conclusion

Chapter 3: High-Pressure Processing; Principle, Applications, Impact, and Future Prospective

Abstract

Section 1

Section 2

Section 3

Section 4

Section 5

Chapter 4: Cold Plasma

Abstract

1. Introduction

2. General aspects

3. Effects of cold plasma and applicability in food processing

4. Advantages and disadvantages of cold plasma processing

5. Current status of cold plasma processing

6. Regulatory context of cold plasma processing

7. Perspectives

Chapter 5: Pulsed Electric Field

Abstract

1. Introduction

2. PEF: mechanism of electroporation or electropermeabilization

3. PEF: factors and their effects on biological tissues

4. PEF: applications in food processing

Chapter 6: Ultraviolet Light-Assisted Titanium Dioxide Photocatalysis for Food Safety

Abstract

1. Introduction

2. Photocatalytic properties of TiO2

3. TiO2/UV photocatalysis in the food industry

4. Potential usage in the food processing plant

5. Risks connected with nanomaterials—food and consumer safety

6. Nanofood materials—legislation regulatory issues

7. Conclusions

Chapter 7: Bioplastic for Sustainable Food Packaging

Abstract

1. Introduction

2. Types and forms of bioplastic food packaging

3. Improved barrier properties of bioplastic packaging

4. Developments of bioplastic food packaging

5. Conclusions

Chapter 8: Intelligent Packaging

Abstract

1. Introduction

2. Definitions and types of intelligent packaging

3. Time and temperature indicators (TTIs)

4. Food freshness indicators

5. Other intelligent packaging systems

6. Intelligent packaging in food processing and distribution

7. Summary

Chapter 9: Active Packaging

Abstract

1. Introduction

2. Antimicrobial agents

3. Carbon dioxide emitters

4. Antioxidant releasers

5. Oxygen scavengers

6. Ethylene absorbers

7. Conclusion

Acknowledgments

Chapter 10: Food Digestion Engineering

Abstract

1. Background

2. Digestive system

3. In vivo digestion

4. In vitro digestion

5. In silico digestion

6. Conclusions

Index

People also search for Sustainable Food Processing and Engineering Challenges 1st Edition:

sustainable food production ppt
    
sustainable food production poster
    
sustainable food packaging industry
    
green food processing techniques preservation transformation and extraction
    
plasma processing a sustainable technology in agri food processing

Tags: Charis Michel Galanakis, Sustainable Food, Engineering Challenges