Biopolymer Engineering in Food Processing

Biopolymer Engineering in Food Processing

: In stock

: brown-tech

: 9781439844946

: Book

$170.06

Features

  • Provides a range of information from biopolymer production and costs to applications
  • Examines pressure loss and heat transfer during flow of biopolymer suspensions
  • Presents details on the use of biolpoymers as drying aids in spray-drying and freeze-drying of fruit juices and as cryoprotectants in food freezing
  • Discusses the mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites
  • Explores the application of biopolymers in separation processes for the recovery of biocompounds

Summary

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.

 

Following an overview of biopolymer applications and their functionality in different processes, the text examines:

 

 

    • Production routes, availability, costs, and physicochemical properties of commercial biopolymers
    • Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow
    • Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels
    • Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites
    • The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods

 

 

The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing.

 

A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

Table of Contents

An Introduction to Biopolymer Applications in Food Engineering; Vânia Regina Nicoletti Telis
Biopolymers; Cristina Tristão Andrade and Edwin Gonzalo Azero Rojas
Rheological Behavior of Biopolymer Suspensions; Paulo Henrique Mariano Marfil, Javier Telis-Romero, and Vânia Regina Nicoletti Telis
Food Gels; Kátia Regina Kuhn, Carolina Siqueira Franco Picone, and Rosiane Lopes da Cunha
Films and Coatings Produced from Biopolymers and Composites; Carmen Maria Olivera Müller, Fabio Yamashita, Maria Victoria Eiras Grossmann, and Suzana Mali
Bioseparation Process Based on the Use of Biopolymers: Aqueous Two-Phase Systems and Adsorption Applied for Food Components Recovery; Jane Selia dos Reis Coimbra, Edwin Elard Garcia Rojas, Evaldo Cardozo de Souza Júnior, and Paula de Aguiar Cipriano
Thermoplastic Behavior of Biopolymers during Extrusion; Fernando Martínez-Bustos, Ernesto Aguilar-Palazuelos, and Tomás Galicia-García
Biopolymers Used as Drying Aids in Spray-Drying and Freeze-Drying of Fruit Juices and Pulps; Vânia Regina Nicoletti Telis and Nuria Martínez-Navarrete
Biopolymers Used as Cryoprotectants in Food Freezing; Noemi Zaritzky
Index

  • Isbn-13 Digit: 9781439844946