Synopses & Reviews
This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.
Synopsis
This book describes green alternatives to conventional food processing and their effect on food quality. It starts by outlining the principles of green chemistry which provide a basis for the processing methods described in later chapters. This is followed by a discussion of legal and policy issues which further justify the use of such technologies and the constraints and benefits of current regulations. The book then goes on to describe the principles and applications of the major green technologies available to the food industry. The degree to which they are already in commercial use and developments needed to extend their use in the future are addressed.
Synopsis
This book covers green alternatives to conventional food processing and their effect on food quality. Topics include principles of green chemistry, legal and policy issues, principles and applications of major green technologies available to food industries.
Synopsis
This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.
About the Author
Peter Rudolf Seidl - Professor, Graduate Program on Technology of Chemical and Biochemical Processes, EQ/UFRJ (TPQB/EQ/UFRJ), and responsible for the establishment of the Brazilian Green Chemical School (EBQV). Thesis advisor and project coordinator in physical organic chemistry applied to chemical process areas such as petroleum, pharmaceuticals, mineral technology, etc., publishing widely in these areas and holding an international patent on the use of cashew wastes as a raw material. Former President of the Brazilian Chemical Association (ABQ) and active in the organization of meetings and workshops, such as the 1st International Conference on Chemistry of the Amazon (held shortly after Rio 92) and, more recently, the 1st Workshop on Asphaltenes Characterization and Properties held in 2009 and Biorefineries 2010 Recent Advances and New Challenges, held last November.James H Clark is Professor of Chemistry at the University of York, Director of the Green Chemistry Centre of Excellence, and a Director of the Biorenewables Development Centre, UK. He has been at the forefront of green chemistry worldwide for nearly 20 years.
Table of Contents
Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing