Electrotechnologies for Extraction from Food Plants and Biomaterials [electronic resource] /
Vorobiev, Eugene.editor.
Lebovka, Nikolai.editor.
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.
Description based upon print version of record.
Includes bibliographical references and index.
Electroporation in Biological Cell and Tissue: An Overview -- Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications -- Moderate Electrothermal Treatments of Cellular Tissues -- DC Electrical Field Effects on Plant Tissues and Gels -- Electro-Osmotic Dewatering (EOD) of Bio-Materials -- Electrofiltration of Biomaterials -- Food Industry Applications for Pulsed Electric Fields -- Application of High-Voltage Electrical Discharges for the Aqueous Extraction from Oilseeds and Other Plants -- Industrial-Scale Treatment of Biological Tissues with Pulsed Electric Fields.
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.
Food—Biotechnology.
Chemistry.
Food Science.
Chemistry/Food Science, general.
Food Engineering Series