Description
Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, "Basics of food biological processes", "Biological processing operations", and "Application of biological processes in the food industry", all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.- Thoroughly explores new opportunities in food processing through biological processes- Covers novel applications of biological unit operations in food industries- Brings different alternatives for the biological unit operations
Table of Contents
Section 1- Basics of food biological processes1. Introduction to biological food processes2. Design of bioreactors and factors affecting their efficiencySection 2- Biological processing operations3. Instrumentation and control of biological processes4. Upstream processing5. Downstream processingSection 3- Application of biological processes in the food industry6. Production of enzymes7. Production of vitamins8. Production of microbial proteins9. Bioproduction of short- and medium-chain fatty acids with bioactive properties10. Production of organic acids11. Production of pigments12. Production of vinegar13. Production of xanthan14. Production of baker's yeast
