Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction

Front cover
Half title
Title
Copyright
Contents
Contributors
Chapter 1 Sonication: An overview
1.1 Introduction
1.2 Ultrasonication in food processing
1.2.1 Ultrasonication in meat technology
1.2.2 Ultrasonication in fruit and vegetable processing
1.2.3 Ultrasonication in cereal products
1.2.4 Ultrasonication in dairy technology
1.2.5 Ultrasonication in oil technology
1.2.6 Advantages of ultrasonication
1.3 Limitations of sonication
1.4 Conclusion
References
Chapter 2 Microwave: An overview
2.1 Introduction
2.1.1 Definition
2.1.2 History and applications of microwaves
2.2 General configuration of microwave system
2.2.1 Electromagnetic theory
2.2.2 Mechanism of heat generation and the dielectric properties of foods
2.2.3 Microwave interaction with dielectric materials
2.3 Microwave for food processing, preservation, and extraction
2.3.1 Microwave processing of different food matrices
2.3.2 Microwave in food preservation: Techniques and their principles
2.3.3 Microwave-assisted extraction
2.4 Applications of microwave technology for food processing and preservation
2.4.1 Baking
2.4.2 Blanching
2.4.3 Drying
2.4.4 Frying
2.4.5 Tempering and thawing
2.5 Research and development toward novel and future applications
2.5.1 Industrial microwave applicators
2.5.2 Novel and future applications
2.6 Conclusion
References
Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction
3.1 Introduction
3.2 Ultrasound in food processing
3.2.1 Cooking
3.2.2 Freezing/crystallization
3.2.3 Drying
3.2.4 Pickling/marinating
3.2.5 Degassing/defoaming
3.2.6 Filtration
3.2.7 Demolding and extrusion
3.2.8 Defrosting/thawing
3.2.9 Meat tenderization
3.2.10 Sterilization/pasteurization
3.2.11 Emulsification/homogenization
3.2.12 Oxidation
3.2.13 Depolymerization
3.2.14 Advantages of ultrasound in food processing
3.2.15 Disadvantages of ultrasound in food processing
3.3 Microwave in food processing
3.3.1 Microwave heating in food processing
3.3.2 Usage for microwaves in food industry
3.3.3 Microwave heating applications: Usage, benefits, and drawbacks
3.3.4 Microwave radiations for sewage disposal
3.3.5 Microwave-processed foodstuff is secure for consumers
3.4 Food preservation with ultrasound
3.4.1 Food preservation and ultrasonic phenomenon
3.4.2 Application inextricably linked to food
3.4.3 Ultrasound application
3.5 Microwave in food preservation
3.5.1 Brief introduction to microwave heating
3.5.2 Drying in the microwave
3.5.3 Foods pasteurization and sterilization using microwaves
3.5.4 Application of microwave in food preservation
3.6 Ultrasound-assisted extraction
3.6.1 Techniques of extraction
3.7 Synergism of ultrasound and microwave in food processing
3.8 Synergism of ultrasound and microwave in food extraction
3.8.1 UAE in compared to MAE
3.9 HAACP for ultrasound and microwave food processing operation
3.10 Conclusion
References
Chapter 4 Synergistic effects of microwaves and sonication in dairy industry
4.1 Introduction
4.2 Effects of microwaves in dairy industry
4.2.1 Electrothermal technique
4.2.2 Ionic interaction and dipolar rotation
4.2.3 Time efficient
4.2.4 Effect of microwave on milk proteins
4.2.5 Rapid microwave moisture determination
4.2.6 Continuous flow microwave heating
4.2.7 Checking adulteration using microwaves
4.2.8 Limitations
4.3 Effects of sonication in dairy industry
4.3.1 Fat size reduction
4.3.2 Economical perspective
4.3.3 Time efficient
4.3.4 Fermentation efficiency and biological activities
4.3.5 Functional properties
4.3.6 Protein-gels, enzyme activity, and water holding capacity
4.3.7 Adulteration testing
4.3.8 Mano-thermo-sonication
4.3.9 Limitations
4.4 Future prospects
4.5 Conclusion
References
Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
5.1 Introduction
5.2 Recent technologies in the meat, fish, and seafood processing, preservation, and extraction
5.2.1 Ultrasound sonication
5.2.2 Microwave
5.3 Synergistic effect of ultrasound and microwave
5.3.1 Synergistic effect of ultrasound and microwave on meat processing
5.3.2 Synergistic effect of ultrasound and microwave on meat preservation
5.3.3 Synergistic effect of ultrasound and microwave on meat extraction
5.4 Advantages and disadvantages of the synergistic effect of ultrasound sonication and microwave technologies
5.5 Synergistic effect of ultrasound and microwave in fish, meat, and seafood industry
5.6 Conclusion
References
Chapter 6 Synergistic effects of sonication and microwave in juice processing
6.1 Introduction
6.2 Comparison of conventional method and ultrasound-microwave procedure
6.3 Synergistic effect of combined ultrasound-microwave in juice processing
6.4 Combined ultrasound-microwave effect on organoleptic attributes of juices
6.5 Combined ultrasound-microwave effect on viscosity properties and cloud retention of juices
6.6 Combined ultrasound-microwave effect on color of juices
6.7 Combined ultrasound-microwave effect on microorganisms
6.8 Combined ultrasound-microwave effect on bioactive compounds
6.9 Combined ultrasound-microwave effect on proteins of juices
6.10 Combined ultrasound-microwave effect on shelf life of juices
6.11 Industrial perspectives and commercial usages of combined ultrasound-microwave
6.12 Conclusion and future prospective of combined ultrasound-microwave
References
Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism
7.1 Introduction
7.2 Ultrasound treatment
7.2.1 Overview
7.2.2 Ultrasound generation
7.3 Principle of microbial inactivation by Ultrasound
7.4 Factors affecting inactivation of microorganisms
7.4.1 Nonultrasonic parameters
7.4.2 Ultrasound frequency
7.4.3 Power intensity
7.4.4 Mode of treatment
7.4.5 Temperature of medium
7.4.6 Composition of medium
7.4.7 Strains and shape of microorganisms
7.4.8 Vegetative microorganism or spore
7.5 Microbial inactivation by ultrasound
7.5.1 Scope of ultrasound in food industry
7.6 Microwave treatment
7.6.1 Overview
7.6.2 Microbial inhibition mechanism
7.6.3 Microwave-assisted microbial destruction kinetics
7.6.4 Factors effecting microwave sterilization in foods
7.7 Microbial inactivation in foods using microwaves
7.7.1 Effects of Microwave sterilization on final product quality
7.8 Synergistic effects ultrasound and microwaves on microorganisms
7.9 Effect on quality parameters of food
7.9.1 Color
7.9.2 Bioactive and phenolic compounds
7.9.3 Nutritional properties
7.10 Conclusions
References
Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes
8.1 Introduction
8.2 Sonication and microwave: Mechanism of action/enzyme inactivation
8.2.1 Sonication
8.2.2 Microwave
8.3 Individual to combination processing techniques: A road map to process intensification
8.3.1 Inactivation of endogenous enzymes using sonication and microwave
8.4 Conclusions
References
Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source
9.1 Introduction
9.2 History and recent application of ultrasound
9.2.1 History
9.2.2 Recent application of ultrasound
9.3 Classification of bioactive compounds
9.3.1 Terpenes and terpenoids
9.3.2 Alkaloids
9.3.3 Phenolic compounds
9.4 Factors affecting the sonication process
9.4.1 Ultrasonic power
9.4.2 Frequency of ultrasonics
9.4.3 Solvent used in ultrasonic extraction
9.4.4 Liquid to solid ratio
9.4.5 Temperature of UAE
9.4.6 Solvent pH
9.4.7 Time of UAE
9.5 Types of ultrasound equipment
9.5.1 Ultrasound bath
9.5.2 Ultrasound probe type
9.6 Mechanism of extraction
9.7 Influence of treatment conditions on extraction
9.7.1 Influence of temperature
9.7.2 Influence of frequency
9.7.3 Influence of time
9.8 Impact of sonication technology on bioactive compounds and biological activities
9.8.1 Extraction of bioactive components from cash crops
9.8.2 Extraction of bioactive components from fruits and vegetables
9.8.3 Extraction of bioactive compounds from medicinal plants
9.9 Conclusions
References
Chapter 10 Sonication microwave synergistic extraction of oils from plant sources
10.1 Introduction
10.2 What are microwave-assisted extraction and ultrasound-assisted extraction?
10.3 Advantages and principle of sonication microwave synergism
10.4 Resource efficient technology for extraction
10.5 Process intensification by synergism
10.6 Synergism of microwave and ultrasound-assisted extraction
10.7 Microwave and ultrasonication-assisted extraction
(MUAE) equipment
10.8 Microscopic changes and extraction mechanism
10.9 Comparison of energy, cost, scale-up, and environmental impact
10.10 Comparison of extraction efficiencies
10.11 Comparison of compositional properties of oil
10.11.1 Fatty acid composition of oil
10.11.2 Physicochemical properties of oil
10.11.3 Comparison of bioactive profile
10.12 Applications of MUAE
10.12.1 Biodiesel production
10.12.2 Bioethanol production
10.12.3 Biogas production
10.13 Prevailing issues with this hybrid technology and future trend
10.13.1 Understanding and evaluation of process chemistry
10.13.2 Improving energetic efficiency in MUAE reactor
10.13.3 Increment in the recovery of valuable product
10.14 Conclusion
References
Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein
11.1 Introduction
11.2 Overview of proteins: sources and biological importance
11.3 Recent trends in protein extraction from plant sources
11.3.1 Conventional approaches
11.3.2 Modern approaches
11.3.3 UltrasoundSonication-microwave synergistic extraction
(UMSE) of protein
11.4 Effect of ultrasound, microwave, and their synergism on protein functionality
11.4.1 Effect on protein structure and hydrophobicity
11.4.2 Effect on hydrophobicity
11.4.3 Effect on protein solubility
11.4.4 Effect on emulsifying properties
11.4.5 Effect on foaming and foam stability
11.4.6 Effect on protein digestibility
11.4.7 Effect on water holding capacity and oil holding capacity
11.5 Conclusions and future prospective
Conflict of interest
References
Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources
12.1 Introduction
12.2 Types of agro-industrial waste and management
12.2.1 Plant-based agro-industrial wastes
12.2.2 Animal-based agro-industrial wastes
12.2.3 Nonfood agro-industrial wastes
12.3 Bioactive compounds in agro-industrial wastes
12.4 Extraction of bioactive compound from agro-industrials waste
12.4.1 Sonication microwave synergistic extraction of bioactive compounds
12.5 Conclusion
References
Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods
13.1 Introduction
13.2 Effect on texture
13.3 Effect on color
13.4 Improvement the quality of fruit juices
13.5 Enhancement of bioactive ingredients
13.6 Dairy products and milk
13.7 Emulsification degree
13.8 Fractionation
13.9 Proteins in milk are affected
13.10 Conclusion
References
Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods
14.1 Introduction
14.2 Food shelf-life as a food quality index
14.3 Conventional methods of ensuring shelf-life
14.4 Novel/innovative techniques to maintain the shelf-life of foods
14.5 Principles of ultrasound and microwave in food processing
14.6 Applications of ultrasound and microwave synergistically in the processing of different food products
14.6.1 Synergism of ultrasound and microwave in pasteurization
14.6.2 Synergistic effect on pretreatment of foods
14.6.3 Synergistic effect on drying and frying processes
14.6.4 Synergistic effect on hydrolysis of foods
14.7 Changes in food quality upon application of ultrasound and microwave
14.8 Effects on consumer perception/sensory changes
14.9 Conclusions
References
Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods
15.1 Introduction
15.2 Effect of sonication on physicochemical properties of food
15.3 Effect of microwave on physicochemical properties of food
15.4 Effect of sonication on textural properties of food
15.4.1 Mechanism of ultrasound
15.5 Effect of microwave on the texture of food
15.5.1 Mechanism of microwave
15.5.2 Ultrasound and microwave
(US-MW) assisted extraction
15.5.3 US-MW assisted frying
15.5.4 US-MS assisted drying
15.6 Conclusion
References
Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides
16.1 Introduction
16.2 Sources
16.2.1 Peptides from animal sources
16.2.2 Peptides from vegetal sources
16.3 Extraction of bioactive compounds
16.3.1 Techniques used in extraction and purification
16.4 Technology for green extraction
16.4.1 Sonication
16.4.2 Extraction assisted by ultrasonication
16.4.3 Microwave
16.4.4 Microwave assisted extraction
16.4.5 Microwave-assisted extraction and applications
16.5 Combination of novel extraction technologies
16.6 Conclusion
References
Chapter 17 Recent advances in applications of sonication and microwave
17.1 Introduction
17.2 Sonication
17.2.1 Types of sonicators
17.2.2 Parameters influencing the sonication process
17.3 Advances in sonication
17.3.1 Ultrasonic probe
17.3.2 Ultrasonic bath
17.3.3 Other trends
17.4 Applications
17.4.1 Application of direct and indirect ultrasonication
17.4.2 Ultrasonic-assisted extraction
17.4.3 Sonication in environmental science
17.4.4 Sonication in biological science
17.4.5 Sonication in chemical analysis
17.4.6. Sonication in laboratory applications
(Moncada et al., 2012)
17.4.7 Sonication in food industry
17.4.8 Sonochemistry
17.4.9 Cell disruption
17.5 Microwave
17.5.1 Current advancements
17.6 Applications
17.6.1 Microwave-assisted extraction
17.6.2 Microwave-assisted organic synthesis
17.6.3 Microwave for radiopharmaceuticals
17.6.4 Microwaves in food industry
17.6.5 Microwave in nanotechnology
17.6.6 Microwave in treatment of waste water
17.6.7 Microwave sintering of ceramics
17.7 Summary
References
Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view
18.1 Introduction
18.2 Applications of sonication in food industries
18.2.1 Food processing
18.2.2 Food preservation
18.2.3 Extraction applications
18.3 Sonication with combined technologies
18.3.1 Supercritical fluid extraction and Sonication
18.3.2 Soxhlet extraction technology and ultrasound
18.3.3 Ultrasound combined with microwave-assisted extraction
18.4 Challenges and opportunities in the sonication processing
18.5 Application of microwaves in food industries
18.5.1 Food processing
18.5.2 Food preservation
18.5.3 Microwave extraction applications
18.6 Microwave combined with other technologies
18.6.1 Microwave-assisted freeze drying
18.6.2 Microwave-assisted vacuum drying
18.6.3 Applications of intermittent microwave-assisted convective drying
18.7 Challenges and opportunities in microwave processing
18.8 Synergetic effect of sonication-microwave
18.8.1 US-MW management of agro-industrial waste
18.8.2 Elimination of microbial burden
18.8.3 Enhance bioactive profile in food
18.8.4 Improve bioactive peptides
18.9 Conclusion
References
Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes
19.1 Introduction
19.2 Ultrasound and its application in food fermentation
19.2.1 Fundamentals of ultrasound
19.2.2 Ultrasound physiochemical effects
19.2.3 Mechanism of action of ultrasound during fermentation process
19.3 Application of ultrasounds in fermented foods
19.3.1 Dairy fermented products
19.3.2 Alcohol/alcoholic beverages
19.4 Ultrasound assisted emulsification mechanism
19.4.1 Ultrasound effect on the formation of different emulsions
19.4.2 Dairy/dairy products
19.5 Microwave and its application in food fermentation
19.5.1 Fundamentals of microwave
19.5.2 Mechanism of action of microwave during the fermentation process in food products
19.5.3 Wheat products
19.5.4 Effects of microwave on emulsification
19.6 Synergism of two or more technologies
19.6.1 Synergism of ultrasound and microwave technologies and their applications
19.6.2 Ultrasound-microwave assisted technology in fermentation
19.6.3 Ultrasound-microwave assisted technology in emulsification
19.7 Conclusion
References
Index
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