Nanotechnology Horizons in Food Process Engineering: Volume 2: Scope, Biomaterials, and Human Health
€15.00(Innovations in Agricultural & Biological Engineering)
Megh R. Goyal, Santosh K. Mishra, Satish Kumar
ISBNs: B0BSVK6121, 1774910632, 1000614409, 1774910624, 9781000614404, 9781774910634, 9781774910627, 9781003305385, 978-1000614404, 978-1774910634, 978-1774910627, 978-1003305385, 978-1-77491-062-7, 978-1-77491-063-4, 978-1-00330-538-5
English | 2023 | PDF | 450 Pages
Although nanotechnology has revolutionized fields such as medicine,
genetics, biology, bioengineering, mechanics, and chemistry, its
increasing application in the food industry is relatively recent in
comparison. Nanotechnology in the food industry is now being explored
for creating new flavors, extending food shelf life, and improving food
protection and nutritional value, as well as for intelligent nutrient
delivery systems, “smart” foods, contaminant detection nanodevices and
nanosensors, advanced food processing, antimicrobial chemicals,
encapsulation, and green nanomaterials.
This new three-volume set
addresses a multitude of topical issues and new developments in the
field. Volume 1 focuses on food preservation, food packaging and
sustainable agriculture, while Volume 2 looks at nanotechnology in food
process engineering, applications of biomaterials in food products, and
the use of modern nanotechnology for human health. The third volume
explores the newest trends in nanotechnology for food applications and
their application for improving food delivery systems.
Together,
these three volumes provide a comprehensive and in-depth look at the
emerging status of nanotechnology in the food processing industry,
explaining the benefits and drawbacks of various methodologies that will
aid in the improvement and development of food product sourcing and
food hygiene monitoring methods.
Volume 2 discusses
nanotechnology use in non-thermal techniques such as high-pressure
processing (HPP), pulsed electric fields (PEFs), pulsed light,
ultraviolet, microwave, ohmic heating, electrospinning, and nano- and
microencapsulation. This volume looks at the role and application of
minimal processing techniques such as ozone treatment, vacuum drying,
osmotic dehydration, dense phase carbon dioxide treatment, and
high-pressure assisted freezing. The successful applications of
nanotechnologies on juices, meat and fish, fruits and vegetable slices,
food surface, purees, milk and milk products, extraction, drying
enhancement, and encapsulation of micro-macro nutrients are also
considered. The volume also presents several computer-aided techniques
that are emerging in the food processing sector, such as robotics, radio
frequency identification (RFID), three-dimensional food printing,
artificial intelligence, etc. Significant role of food properties in
design of specific food and edible packaging films have been elucidated.
