Thermal and Nonthermal Encapsulation Methods
Thermal and Nonthermal Encapsulation Methods

Author: Magdalini Krokida

Publisher: CRC Press

Published: 2017-09-27

Total Pages: 272

ISBN-13: 1351974408

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Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.

Encapsulation in Food Processing and Fermentation
Encapsulation in Food Processing and Fermentation

Author: Steva Lević

Publisher: CRC Press

Published: 2022-08-18

Total Pages: 379

ISBN-13: 1000655938

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Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.

Engineering Plant-Based Food Systems
Engineering Plant-Based Food Systems

Author: Sangeeta Prakash

Publisher: Academic Press

Published: 2022-11-16

Total Pages: 354

ISBN-13: 0323885608

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Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). - Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins - Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats - Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.

Food Fortification
Food Fortification

Author: Khalid Bashir

Publisher: CRC Press

Published: 2024-06-10

Total Pages: 422

ISBN-13: 1040027482

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In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.

Nonthermal Processing in Agri-Food-Bio Sciences
Nonthermal Processing in Agri-Food-Bio Sciences

Author: Anet Režek Jambrak

Publisher: Springer Nature

Published: 2022-09-26

Total Pages: 780

ISBN-13: 3030924157

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This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​ The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Sustainable Agricultural and Food Systems Engineering
Sustainable Agricultural and Food Systems Engineering

Author: Jose Juan Buenrostro-Figueroa

Publisher: CRC Press

Published: 2024-12-13

Total Pages: 327

ISBN-13: 1040102646

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Providing valuable research on the latest topics in sustainable agriculture and food systems engineering, this new volume covers key concepts on sustainable agriculture, food systems engineering for sustainable development, and agroecological transitions as an interdisciplinary field that comprises the concepts of agronomy, economics, and livestock farming sciences. It also reports on important techniques in transforming new concepts involved in both agricultural production and food consumption choices.

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author: Miguel Angelo Parente Ribei Cerqueira

Publisher: Academic Press

Published: 2022-10-18

Total Pages: 448

ISBN-13: 0323898033

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Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. - Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design - Includes a broad vision of food trends and their impact in new product development - Features the newest methodologies and techniques for the analysis of developed food products

Advances in Food and Nutrition Research
Advances in Food and Nutrition Research

Author: Fidel Toldra

Publisher: Academic Press

Published: 2022-06-02

Total Pages: 344

ISBN-13: 0323990835

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Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand

Thermal and Nonthermal Encapsulation Methods
Thermal and Nonthermal Encapsulation Methods

Author: Magdalini Krokida

Publisher:

Published: 2017

Total Pages:

ISBN-13: 9781138746480

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Chapter 6: Osmotic Dehydration and Combined Processes for Tissue Modification and Selective Ingredient Impregnation and Encapsulation -- 6.1 Introduction -- 6.2 Modeling of Mass Transfer -- 6.2.1 Example of Calculations for Osmotic Dehydration -- 6.3 Parameters Affecting the Osmotic Dehydration Process -- 6.4 Osmotic Dehydration Effect on Quality and Nutritional Properties -- 6.5 Developments in Osmotic Dehydration -- 6.5.1 Alternative Agents in the Osmotic Solutions -- 6.5.1.1 Alternative Carbohydrates as Osmotic Agents -- 6.5.2 Novel Hybrid Methods of Osmotic Dehydration: Application of Novel Treatments Combined with OD -- 6.5.3 Incorporation by Coatings and Emulsions -- 6.6 Conclusions -- References -- Chapter 7: Other Technologies for Encapsulation (Air Suspension Coating, Pan Coating, and Vacuum Drying) -- 7.1 Introduction -- 7.2 Air Suspension Coating (Fluidized Bed) -- 7.2.1 Air Suspension Coating Configurations -- 7.2.2 Process Variables -- 7.3 Pan Coating -- 7.3.1 Standard Pan System -- 7.3.2 Perforated Pan System -- 7.3.3 Process Variables -- 7.4 Vacuum Drying -- 7.4.1 Vacuum Dryers -- 7.4.1.1 Tumble and Agitated Vacuum Dryers -- 7.4.2 Process Variables -- References -- Chapter 8: Industry-Relevant Encapsulation Technologies for Food and Functional Food Production -- 8.1 Introduction -- 8.2 Spraying-Based Technologies -- 8.2.1 Spray Drying -- 8.2.2 Spray Cooling -- 8.2.3 Spray Coating -- 8.3 Dripping-Based Technologies -- 8.3.1 Electrostatic Extrusion -- 8.3.2 Extrusion with Coaxial Airflow, Vibrating Jet/Nozzle, Jet Cutting, and Spinning Disk Atomization -- 8.4 Emulsion-Based Technologies -- 8.5 Conclusion -- Acknowledgment -- References -- Index

Heat and Mass Transfer in Drying of Porous Media
Heat and Mass Transfer in Drying of Porous Media

Author: Peng Xu

Publisher: CRC Press

Published: 2019-07-16

Total Pages: 275

ISBN-13: 1351019201

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Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.