Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat,Eugene Vorobiev
Publsiher: Academic Press
Total Pages: 586
Release: 2019-07-26
ISBN 10: 0128154438
ISBN 13: 9780128154434
Language: EN, FR, DE, ES & NL

Green Food Processing Techniques Book Review:

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Alternatives to Conventional Food Processing 2nd Edition

Alternatives to Conventional Food Processing 2nd Edition
Author: Andrew Proctor
Publsiher: Royal Society of Chemistry
Total Pages: 516
Release: 2018-01-17
ISBN 10: 1782625186
ISBN 13: 9781782625186
Language: EN, FR, DE, ES & NL

Alternatives to Conventional Food Processing 2nd Edition Book Review:

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Author: Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
Publsiher: Academic Press
Total Pages: 370
Release: 2020-11-19
ISBN 10: 0128182768
ISBN 13: 9780128182765
Language: EN, FR, DE, ES & NL

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book Review:

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Green Extraction and Valorization of By Products from Food Processing

Green Extraction and Valorization of By Products from Food Processing
Author: Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publsiher: CRC Press
Total Pages: 368
Release: 2019-09-09
ISBN 10: 1000546845
ISBN 13: 9781000546842
Language: EN, FR, DE, ES & NL

Green Extraction and Valorization of By Products from Food Processing Book Review:

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Sustainable Production Technology in Food

Sustainable Production Technology in Food
Author: Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 234
Release: 2021-08-16
ISBN 10: 012823220X
ISBN 13: 9780128232200
Language: EN, FR, DE, ES & NL

Sustainable Production Technology in Food Book Review:

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
Author: Tiziana Fornari,Roumiana P. Stateva
Publsiher: Springer
Total Pages: 517
Release: 2014-10-31
ISBN 10: 3319106112
ISBN 13: 9783319106113
Language: EN, FR, DE, ES & NL

High Pressure Fluid Technology for Green Food Processing Book Review:

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Food Chemistry

Food Chemistry
Author: Mousumi Sen
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2021-12-17
ISBN 10: 1119792118
ISBN 13: 9781119792116
Language: EN, FR, DE, ES & NL

Food Chemistry Book Review:

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Applications of Advanced Green Materials

Applications of Advanced Green Materials
Author: Shakeel Ahmed
Publsiher: Woodhead Publishing
Total Pages: 804
Release: 2020-10-22
ISBN 10: 0128209380
ISBN 13: 9780128209387
Language: EN, FR, DE, ES & NL

Applications of Advanced Green Materials Book Review:

Applications of Advanced Green Materials provides a comprehensive and authoritative review on recent advancement in green materials in various applications. Each chapter is focused on a specific application of advanced green materials from packaging to sensor technology, biomedical to environmental applications, textile to catalysis to electronic shielding applications, supercapacitors, drug delivery, tissue engineering, bioelectronic, gas storage and separation, etc. This book also discusses life cycle assessment and circular economy of green materials and their future prospective. The book is unique with contributions from renowned scientists working on biopolymers and biocomposites, bioactive and biodegradable materials, composites, and metallic natural materials. This book is an essential resource for academicians, researchers, students and professionals interested in exploring potential of advanced green materials. Includes up to date information on applications of advanced green materials Each chapter is specifically discussing a particular application with examples Present a unified approach to discuss in detail about origin, synthesis and application of green materials

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN 10: 1118634373
ISBN 13: 9781118634370
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Review:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Emerging Microwave Technologies in Industrial Agricultural Medical and Food Processing

Emerging Microwave Technologies in Industrial  Agricultural  Medical and Food Processing
Author: Kok Yeow You
Publsiher: BoD – Books on Demand
Total Pages: 214
Release: 2018-07-04
ISBN 10: 1789234085
ISBN 13: 9781789234084
Language: EN, FR, DE, ES & NL

Emerging Microwave Technologies in Industrial Agricultural Medical and Food Processing Book Review:

Recently, the rapid development of microwave technologies has had a significant impact on current industrial, agricultural, medical, and food processing fields. This book is a self-contained collection of valuable scholarly papers related to the microwave applications. This book contains 10 chapters that cover several subtopics of the microwave engineering, namely, microwave system design models, emerging microwave devices, and microwave heating/drying technologies. Hence, this book should be useful to the academics, scientists, practicing researchers, and postgraduate students whose works are related to microwave technologies.

Green Vegetable Oil Processing

Green Vegetable Oil Processing
Author: Walter E. Farr,Andrew Proctor
Publsiher: Elsevier
Total Pages: 302
Release: 2013-12-04
ISBN 10: 0983057206
ISBN 13: 9780983057208
Language: EN, FR, DE, ES & NL

Green Vegetable Oil Processing Book Review:

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. Documents the current state of green oil processing technologies available today Addresses alternative green technologies at various stages of oilseed processing Includes technologies already in commercial use and some that are still in developmental stages

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Author: Monika Sharma,Megh R. Goyal,Preeti Birwal
Publsiher: CRC Press
Total Pages: 382
Release: 2021-10-04
ISBN 10: 1000405036
ISBN 13: 9781000405033
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Processing and Preservation Technologies Book Review:

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 394
Release: 2021-03-16
ISBN 10: 012822715X
ISBN 13: 9780128227152
Language: EN, FR, DE, ES & NL

Sustainable Food Processing and Engineering Challenges Book Review:

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Food Processing Technology

Food Processing Technology
Author: P.J. Fellows
Publsiher: CRC Press
Total Pages: 928
Release: 2009-07-28
ISBN 10: 9781439808214
ISBN 13: 143980821X
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Food Processing

Food Processing
Author: Kshirod Kumar Dash,Sourav Chakraborty
Publsiher: CRC Press
Total Pages: 568
Release: 2021-08-09
ISBN 10: 1000377695
ISBN 13: 9781000377699
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Green Chemistry and Computational Chemistry

Green Chemistry and Computational Chemistry
Author: Liliana L. Mammino
Publsiher: Elsevier
Total Pages: 508
Release: 2021-11-17
ISBN 10: 0323851827
ISBN 13: 9780323851824
Language: EN, FR, DE, ES & NL

Green Chemistry and Computational Chemistry Book Review:

Green chemistry already draws on many techniques and approaches developed by theoretical chemists, whilst simultaneously revealing a whole range of interesting new challenges for theoretical chemists to explore. Highlighting how work at the intersection of these fields has already produced beneficial results, Green Chemistry and Computational Chemistry: Shared Lessons in Sustainability is a practical, informative guide to combining green and theoretical chemistry principles and approaches in the development of more sustainable practices. Beginning with an introduction to both theoretical chemistry and green chemistry, the book goes on to explore current approaches being taken by theoretical chemists to address green and sustainable chemistry issues, before moving on to highlight ways in which green chemists are employing the knowledge and techniques of theoretical chemistry to help in developing greener processes. The future possibilities for theoretical chemistry in addressing sustainability issues are discussed, before a selection of case studies provides good insight into how these interactions and approaches have been successfully used in practice. Highlights the benefits of green and theoretical chemistry groups working together to tackle sustainability issues across both academia and industry Supports readers in easily selecting the most appropriate path through the book for their own needs Presents a range of examples examining the practical implications and outcomes of interdisciplinary approaches

Emerging Green Technologies

Emerging Green Technologies
Author: Matthew N. O. Sadiku
Publsiher: CRC Press
Total Pages: 192
Release: 2020-03-10
ISBN 10: 1000042898
ISBN 13: 9781000042894
Language: EN, FR, DE, ES & NL

Emerging Green Technologies Book Review:

Green Technology deals with using science and technology to protect the environment as well as curb the negative impacts of human involvement. The emerging green technologies, covered in this book, will propel our economy in the near future. Their development will lead to global and sustainable powers that will impact our economics, societies, cultures, and the way of life. This book provides researchers, students, and professionals a comprehensive introduction, applications, benefits, and challenges of 15 emerging green technologies. It presents the impact of these cutting-edge technologies on our global economy and its future. The book will help a beginner to have an introductory knowledge about these emerging technologies. The main objective of the author is to provide a concise treatment that is easily digestible. It is a must-read for those graduate students or scholars who consider researching green technologies. It can also serve as a valuable resource for those business professionals who seek ways to green their processes.

Handbook of Water and Energy Management in Food Processing

Handbook of Water and Energy Management in Food Processing
Author: Jiri Klemes,Robin Smith,Jin-Kuk Kim
Publsiher: Elsevier
Total Pages: 1056
Release: 2008-06-30
ISBN 10: 1845694678
ISBN 13: 9781845694678
Language: EN, FR, DE, ES & NL

Handbook of Water and Energy Management in Food Processing Book Review:

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control

Green Extraction of Natural Products

Green Extraction of Natural Products
Author: Farid Chemat,Jochen Strube
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2016-03-11
ISBN 10: 3527676813
ISBN 13: 9783527676811
Language: EN, FR, DE, ES & NL

Green Extraction of Natural Products Book Review:

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.