Ultrasound and Microwave for Food Processing

Ultrasound and Microwave for Food Processing

Synergism for Preservation and Extraction

1st Edition - February 1, 2023

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  • Editors: Gulzar Nayik, Xin An Zeng, Shafeeqa Irfan, Syeda Zahra, Muhammad An Ranjha
  • Paperback ISBN: 9780323959919

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Description

Ultrasound And Microwave For Food Processing: Synergism for Preservation And Extraction analyzes the efficiency and validity of combined effect of sonication and microwave in food processing, preservation and extraction.This volume is organized into 20 chapters and commences with an overview of sonication and microwave. The book covers novel food processing technologies and their synergistic effect applications in meat, dairy, juice processing, and other food processing industries. It also presents current and emerging research trends for future use development in the field of food processingThis book act as a comprehensive resource for experts and newcomers in the field of innovative food processing, giving insights into the physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.

Key Features

  • Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction
  • Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries
  • Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources

Readership

Food scientists, food chemists, pharmacists, university scholars and college students. Scientists, academicians, scholars and students dealing with food processing, preservation and extraction processes; Food industrialists who deal directly with food processing and preservation; Public health officials, pharmacologists, Food Safety Officers who are involved with enforcing regulations meant to ensure the safe food production, preservation and distribution

Table of Contents

  • 1. Sonication: An overview
    2. Microwave: An overview
    3. Synergistic Effect of Sonication and Microwave: An overview
    4. Synergistic Effect Application of Sonication and Microwave in Dairy Industry
    5. Synergistic Effect Application of Sonication and Microwave in Meat Industry
    6. Synergistic Effect Application of Sonication and Microwave in Juice processing
    7. Synergistic Effect Application of sonication and microwave for inhibition of microorganism
    8. Synergistic Effect Application of sonication and microwave for deactivation of enzymes
    9. Sonication Microwave Synergistic Extraction of Bioactive compounds from plants, animals and other agro-industrial waste sources
    10. Sonication Microwave Synergistic Extraction of oils from plant sources
    11. Sonication Microwave Synergistic Extraction of proteins from plant sources and its effect on proteins.
    12. Sonication Microwave Synergistic Extraction of pectin from plant sources
    13. Synergistic effects of sonication and microwave on safety and quality
    14. Synergistic effect of sonication and microwave on shelf life
    15. Synergistic effect of sonication and microwave on Physio-chemical and textural properties
    16. Synergistic effect of sonication and microwave on extraction of bioactive peptides
    17. Recent advances in applications of sonication-microwave
    18. Opportunities and Challenges of sonication-microwave for food processing, preservation and extraction: An Industrial Point of View
    19. Effect of synergism of sonication and microwave on fermentation & emulsification

Product details

  • No. of pages: 480
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: February 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323959919

About the Editors

Gulzar Nayik

Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.

Affiliations and Expertise

Government Degree College,Jammu and Kashmir, India

Xin An Zeng

Professor, Xin-An Zeng is currently dean of School of Food Science and Engineering in South China University of Technology (SCUT), Guangzhou, PR China. He is Associate Editor of “Journal of Food Processing and Preservation”. He is also the State-Level Appraisal Judge as a wine taster of China alcoholic drinks industry association, reviewer of S&T Award of Chinese ministry of science and technology, respectively. He was selected as one of the “Leader Talents” by ministry of science and technology, “excellent talents in the new century” by Chinese ministry of education. Currently his major research areas are focusing on green processing of foods by application of non-thermal technologies such as pulsed electric field and ultrasonic, as well as R&D and tasting of wines and vinegars produced from different subtropical fruits. He has published over 115 SCI and EI indexed papers. He has applied over 70 Chinese’s patents and about 40 of them have been approved. He has received five academic awards.

Affiliations and Expertise

School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China

Shafeeqa Irfan

Shafeeqa Irfan has earned her MSc (Hons.) from University of Sargodha, Sargodha, and is working as Research officer at National Alliance Safe Food- Pakistan. Additionally, she works as Project Coordinator at The Nutrition Times. She has been among the productive team member in various activities. She has presented in various national/ international conferences. She has published many review papers in the journal of International repute and many book chapters. She has worked on bioactive components of the food.

Affiliations and Expertise

Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

Syeda Zahra

Dr Zahra is Lecturer at Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University Islamabad, Pakistan. She is also in-charge of Food Processing Lab at ED, H&N Sciences, AIOU, Islamabad, Pakistan. She is also Managing Director and Co-founder of Nutrition Times. Dr Zahra has published 40 National and International research/review papers including 13 abstracts in conference proceedings. Dr Zahra is member of PSFST, NAFS and ADA. She has organised many national and international seminars, conferences and awareness camps, in far reach rural and urban areas to empower females as per health and entrepreneurial startups.

Affiliations and Expertise

Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan

Muhammad An Ranjha

Modassar Ranjha is a young Food Science researcher. He has authored and co-authored many papers in various international journals. He has also contributed book chapters in various books. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes by Green Extraction Techniques. He has preliminary worked on Sonication and Maceration Techniques. He is currently working on a couple of papers and book chapters on green extraction and non-thermal technologies.

Affiliations and Expertise

Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

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