Advances in Food Processing Technology

1. Front Matter

   Pages i-ix

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2. Innovation of Food Physical Processing Technology in China

   • Jingdun Jia, Yiqiang Ge, Xun Wei

   Pages 1-32

3. The Basic Concept and Research Progress of Food Physical Processing

   • Haile Ma, Jingdun Jia, Yiqiang Ge, Ronghai He, Cunshan Zhou, Xun Wei et al.

   Pages 33-72

4. Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction

   • Xingqian Ye, Sophia Jun Xue, John Shi

   Pages 73-99

5. Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi

   • Jianyong Wu

   Pages 101-124

6. Pulsed Electric Field Assisted Extraction of Bioactive Compounds

   • Xin’an Zeng, Zhihong Zhang

   Pages 125-135

7. Pulsed Electric Field Processing of Protein-Based Foods

   • Wei Zhao, Ruijin Yang

   Pages 137-147

8. Research Progress on Power Ultrasound Technology

   • Donghong Liu, Xiaobin Ma, Wenjun Wang, Mingming Zou, Danli Wang, Jiangang Ling

   Pages 149-187

9. Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety

   • Xingqian Ye, Sophia Jun Xue, John Shi

   Pages 189-207

10. Physical and Mechanical Pretreatment of the Raw Material for the Extraction of Health-Promoting Components

    • Xingqian Ye, Sophia Jun Xue, John Shi

    Pages 209-230

11. Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice

    • Ragab Khir, Chandrasekar Venkitasamy, Zhongli Pan

    Pages 231-251

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. 

• Food processing technology
• Green separation technology
• Food safety
• Power ultrasound
• Pulsed electric fields
• Physical and mechanic pretreatment
• Infrared heating
• Protein-based foods

• Ministry of Science and Technology, China Rural Technology Development Center, Beijing, China

  Jingdun Jia

• College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

  Donghong Liu

• School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

  Haile Ma

Jingdun Jia is the director of Chinese Rural Technology Development Center, Ministry of Science and Technology, China. He is in charge of the overall work of Chinese rural technology development center, and is mainly engaged in the national plan related agricultural and rural technology. He has participated in the 1^st document drafting and research, and annual policy interpretation in the CPC Central Committee since 2003.

Donghong Liu is the Professor from College of Biosystems and Food Science, Zhejiang University, China. She has engaged in food processing equipment and automation research for a long time. She has in-depth research experiences on the engineering food processing technology, innovative equipment and engineering design of food processing, food safety test, food quality control and traceability technology, application of information technology in food processing, and has achieved remarkable achievements.

Haile Ma is the Professor from College of Food and Biological Engineering, Jiangsu University, China. His recent research focuses on the food physical processing technology and equipment development, applying the modern physics technology (such as ultrasonic, magnetic, infrared, pulse strong light and laser) into food processing (such as enzyme digestion, fermentation and extraction) and the agri-product processing (such as drying, killing insects, cleaning, preservation, etc). He has created a new SU gradient extraction technology of active components from propolis and a series preparation technology of active peptides by ultrasonic-assisted enzymatic hydrolysis.

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