Description
Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.- Presents basic knowledge about the mechanisms of this treatment in direct and indirect modes- Contains equipment specifications, process parameters and types of the products- Brings numerous examples of applications classified by types of food and products treated by HVED- Presents optimal HVED regimes to enhance food and biomass processing
Table of Contents
Part I Fundamental aspects of HVED (Underwater Spark Discharges) and Equipment design1. History of High Voltage Electrical Discharges (Underwater Spark Discharges)2. Streamer and breakdown phenomena in liquids3. Shock wave and streamer propagation in water and solid-liquid suspensions generated by HVED4. Equipment design for HVEDPart II Applications of direct HVED for the treatment of food by-products and biomass5. Intensification of polyphenols extraction from winery by-products (pulp, skins, seeds, shoots)6. Impact of HVED on the extraction of polyphenol compounds from oilseed by-products and wastes (flaxseed hulls and cake, linseed, sesame seed and cake, olive kernel)7. Green extraction of valuable compounds from citrus by-products and wastes (orange, grapefruit, papaya peels)8. HVED assisted extraction from Tabacco Waste, Cocoa beans and Blueberry Pomace9. High voltage electrical discharges for green extraction of biocompounds from Oregano Leaves, Rosemary, Wild Thyme and Olive Leaves10. Pre-treatment of lignocellulosic biomass with HVED (delignification of rapeseed straw, degradation of wood bark)11. Impact of HVED on the microorganisms (red wine microbial stabilization, recovery of intracellular compounds from microalgae Parachlorellakessleri and yeast Saccharomyces cerevisiae, filtration properties of Saccharomyces cerevisiae suspensions)12. Inactivation of microorganisms (Escherichia coli) by DirectinLiquid Electrical Discharge Plasma13. Microalgae disintegration and compounds extraction by spark discharge treatment14. Application of HVED to Improve the Protein Susceptibility to Enzymatic Hydrolysis15. Continuous and circulating high voltage electrical discharge systems for the extraction of biocompounds from food by-productsPart III Applications of indirect HVED (schockwaves) for the treatment of foods and biomass16. Effect of underwater shook waves on macroorganisms and biomass17. Fundamentalresults and application of schockwaves formeat tenderization18. Computational simulation for food products treated by underwater shock waves19. Extraction of valuable compounds from plants by Underwater Schockwaves (citrus and carrot juice, essential oil)20. Pressure shock waves for biomass disintegration and oil extraction
