Utilizing Microfluidics in the Food Industry : Applications and Techniques

著者名：Anandharamakrishnan, C. (EDT)/Arthur Moses, Jeyan (EDT)/Murugesan, Pramila (EDT)/Leena, Maria (EDT)

Academic Press（2024/11/20発売）

• 言語：ENG
• ISBN：9780443134531
• eISBN：9780443134548

Description

"Microfluidics for the food industry thoroughly covers the state-of-the-art applications of microfluidic system for food sector.The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.A comprehensive reference written by world renowned scientists providing both fundamentals and principles or other application sectors in the Microfluidics on food processing.- Addresses the basic fundamental concepts and principles behind the design and fabrication of microfluidic devices- Provides practical guidance on how to analyze and test microfluidic devices- Discusses the application of microfluidic technology for food processing and food safety analysis- Covers major challenges and provides a futuristic overview of microfluidic applications for the food industry- Brings applications, literature reviews, recent developments, methods, and case studies

Table of Contents

1. Introduction to microfluidics2. Fundamentals of fluid dynamics in micro channels3. Microfluidics chip design and geometry control4. Fabrication techniques for microfluidics devices5. Fundamentals of droplet generation in microfluidic devices6. Nanofluidics and emerging concepts in microfluidic devices7. Scalability approaches for the microfluidic devices8. Modelling and Simulation of process in microfluidic devices'9. Food structure formulation: Emulsion10. Food structure formulation: Foams and bubbles11. Food structure formulation: Micro and nano carriers12. Food processing: Mixing and dispersion13. Food processing: Extraction14. Microfluidics-based Cell free protein synthesis15. Detection of nutritional biomarkers16. Food quality evaluation using lab-on-a-chip17. Food safety evaluation: Biological18. Food safety evaluation: Chemical19. Application of microfluidics in Food packaging20. Smart delivery systems for bioactives21. Information and Communication Technology (ICT)-linked applications in the food industry22. Commercialization, challenges and the future of microfluidics devices