Advances in Food Processing Technology

1. Auflage 2019
ISBN: 978-981-13-6450-1
Verlag: Springer Nature Singapore

Buch, Englisch, 251 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 565 g

Focuses on the application of processing technology in food processing

Introduces food processing technology from different perspectives

Analyzes the application circumstance of food processing technologies and equipment in China

Zielgruppe

Research

Autoren/Hrsg.

Jia, Jingdun

Ma, Haile

Liu, Donghong

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

Innovation of Food Physical Processing Technology in China.- The Basic Concept of Food Physical Processing.- Green Separation Technologies in Food Processing: Supercritical-COResearch Progress on Power Ultrasound Technology.- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi.- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds.- Pulsed Electric Fields Processing of Protein-Based Foods.- Supercritical-CO (SC-CO) as Non-Thermal Alternative Technology for Food Safety.- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction.- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.

Über Autor(innen)

Jingdun Jia is the director of Chinese Rural Technology Development Center, Ministry of Science and Technology, China. He is in charge of the overall work of Chinese rural technology development center, and is mainly engaged in the national plan related agricultural and rural technology. He has participated in the 1 document drafting and research, and annual policy interpretation in the CPC Central Committee since 2003.
Donghong Liu is the Professor from College of Biosystems and Food Science, Zhejiang University, China. She has engaged in food processing equipment and automation research for a long time. She has in-depth research experiences on the engineering food processing technology, innovative equipment and engineering design of food processing, food safety test, food quality control and traceability technology, application of information technology in food processing, and has achieved remarkable achievements.

Haile Ma is the Professor from College of Food and Biological Engineering, Jiangsu University, China. His recent research focuses on the food physical processing technology and equipment development, applying the modern physics technology (such as ultrasonic, magnetic, infrared, pulse strong light and laser) into food processing (such as enzyme digestion, fermentation and extraction) and the agri-product processing (such as drying, killing insects, cleaning, preservation, etc). He has created a new SU gradient extraction technology of active components from propolis and a series preparation technology of active peptides by ultrasonic-assisted enzymatic hydrolysis.