Fundamentals and Application of Microfluidization in Food Processing
Springer International Publishing (Verlag)
978-3-032-12322-0 (ISBN)
- Noch nicht erschienen - erscheint am 21.03.2026
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Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.
In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.
Fundamentals and Application of Microfluidization in Food Processing provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing.
Er. Rajat Suhag is a Professor in the Faculty of Agricultural, Environmental and Food Sciences at the Free University of Bolzano in Bahadurgarh, Haryana
Er. Atul Dhiman is an Assitant Professor in the Department of Food Science and Technology at Dr. Yashwant Singh Parmar University of Horticulture and Forestry in Nauni, Himachal Pradesh, India
Dr Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Autonomous Institution under Ministry of Food Processing Industries (MoFPI), Government of India
Dr. Satish Kumar is an Assistant Professor in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry in Nauni, Himachal Pradesh
Introduction to microfluidization.- Process control and operations.- Microfluidization-Applications in food industry.- Microfluidization for emulsions in food industry: An overview.- Microfluidization for producing Pickering emulsions.- Nanoliposome: Microfluidization concept validation and applications.- Microfluidization vs. homogenization: A comparative overview.- Microfluidization: Encapsulation of vitamins, minerals, antioxidants for functional food development.- Enzymes and probiotics encapsulation by Microfluidization.- Stabilization of milk and dairy products by Microfluidization.- Microfluidization for stabilization of fruits and vegetable products.- Upcycling Microfluidization: Lab to Industry.
| Erscheint lt. Verlag | 21.3.2026 |
|---|---|
| Zusatzinfo | IV, 292 p. 24 illus., 22 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Emulsion formation • encapsulation efficiency • homogenization • Micronization • Stabilization |
| ISBN-10 | 3-032-12322-4 / 3032123224 |
| ISBN-13 | 978-3-032-12322-0 / 9783032123220 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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