Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

maize --- maize --- Hot air drying --- Hot air drying --- Fluidized bed processing --- Fluidized bed processing --- proteins --- proteins --- Solubility --- Solubility --- Denaturation. --- Denaturation

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This Special Issue comprises 9 research papers on the application of microwaves in chemical engineering, covering the basic research into the optimization design of microwave reaction equipment as well as methods to improve microwave heating uniformity. Also included are the practical application of microwave-assisted processing in chemical engineering in the extraction of traditional Chinese medicine and essential oils from plant materials; the treatment of carbon fiber-reinforced polymer waste; and the drying treatment of drill cuttings and Zhaotong lignite. These 9 papers together represent unique and valuable references in the research of microwave technology.

microwave heating --- biodiesel --- oleic acid --- coupling --- multiphysics calculation --- Basil (Ocimum basilicum L.) --- microwave-assisted extraction --- response surface methodology --- yield and composition of essential oils --- uniformity analysis --- electric discharge analysis --- Aurantii fructus --- antioxidant flavonoids --- ultrasonic-assisted extraction --- criteria importance through intercriteria correlation method --- red vine leaves --- polyphenols --- microwaves --- ultrasonic waves --- pulsed electric fields --- laboratory robot --- extraction --- lignite --- microwave drying kinetics --- hot-air drying kinetics --- effective diffusion coefficient --- apparent activation energy --- applicator design --- electromagnetic simulation --- coaxial feeding --- drill cuttings --- drying --- energy --- microwave --- conveyor belt --- CFRP --- recycling --- carbon fibers --- thermolysis --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel).

Research & information: general --- Electron Beam Irradiation --- rice --- moisture --- physicochemical properties --- rabbiteye blueberry --- postharvest storage --- firmness --- aroma compounds --- off-odor --- dry-fermented sausages --- near infrared spectroscopy --- portable device --- PLS-DA --- Scomber colias --- prior chilling --- Fucus spiralis --- packaging medium --- canning --- lipid damage --- colour --- trimethylamine --- quality --- carob kibbles --- carob juice --- aqueous extraction --- sugars --- phenolics --- free amino acids --- biogenic amines --- filling medium --- European eels --- stracciatella cheese --- volatile organic compounds --- sensory characteristics --- natural preservatives --- cheese storage --- pineapple by-products --- hydrostatic pressure --- bromelain --- enzyme activity --- marinade --- meat --- texture --- water status and distribution --- microstructure --- secondary structure of protein --- Atlantic mackerel --- saffron quality --- secondary metabolites --- drying --- high performance liquid chromatography-diode array detection (HPLC-DAD) --- spectrophotometry --- canned eels --- olive oil --- sunflower oil --- oxidation --- antioxidants --- total phenols --- vitamin E --- fresh wet noodles --- humidity-controlled dehydration --- microorganisms --- shelf-life --- noodle quality --- "Rocha" pear --- ultrasound --- microwave --- quality characteristics --- empirical models --- beetroot --- organic farming --- storage --- bioactive compounds --- betalain --- nitrate --- sugar --- phenolic compounds --- total dry matter --- chicken meat --- sensory evaluation --- superheated steam --- marination --- hot smoking --- storage effect --- extra virgin olive oil --- phenols --- sterols --- tocopherols --- temperature --- argon --- freeze-thaw cycles --- anthocyanins --- gas chromatography-mass spectrometry --- aroma profiles --- hot-air drying --- blueberry --- cooking methods --- fish meat snacks --- LF-NMR --- SEM --- protein oxidation --- expressible moisture --- gel --- gum --- heat penetration --- thermally processed --- wet pet food --- Electron Beam Irradiation --- rice --- moisture --- physicochemical properties --- rabbiteye blueberry --- postharvest storage --- firmness --- aroma compounds --- off-odor --- dry-fermented sausages --- near infrared spectroscopy --- portable device --- PLS-DA --- Scomber colias --- prior chilling --- Fucus spiralis --- packaging medium --- canning --- lipid damage --- colour --- trimethylamine --- quality --- carob kibbles --- carob juice --- aqueous extraction --- sugars --- phenolics --- free amino acids --- biogenic amines --- filling medium --- European eels --- stracciatella cheese --- volatile organic compounds --- sensory characteristics --- natural preservatives --- cheese storage --- pineapple by-products --- hydrostatic pressure --- bromelain --- enzyme activity --- marinade --- meat --- texture --- water status and distribution --- microstructure --- secondary structure of protein --- Atlantic mackerel --- saffron quality --- secondary metabolites --- drying --- high performance liquid chromatography-diode array detection (HPLC-DAD) --- spectrophotometry --- canned eels --- olive oil --- sunflower oil --- oxidation --- antioxidants --- total phenols --- vitamin E --- fresh wet noodles --- humidity-controlled dehydration --- microorganisms --- shelf-life --- noodle quality --- "Rocha" pear --- ultrasound --- microwave --- quality characteristics --- empirical models --- beetroot --- organic farming --- storage --- bioactive compounds --- betalain --- nitrate --- sugar --- phenolic compounds --- total dry matter --- chicken meat --- sensory evaluation --- superheated steam --- marination --- hot smoking --- storage effect --- extra virgin olive oil --- phenols --- sterols --- tocopherols --- temperature --- argon --- freeze-thaw cycles --- anthocyanins --- gas chromatography-mass spectrometry --- aroma profiles --- hot-air drying --- blueberry --- cooking methods --- fish meat snacks --- LF-NMR --- SEM --- protein oxidation --- expressible moisture --- gel --- gum --- heat penetration --- thermally processed --- wet pet food

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel).

Electron Beam Irradiation --- rice --- moisture --- physicochemical properties --- rabbiteye blueberry --- postharvest storage --- firmness --- aroma compounds --- off-odor --- dry-fermented sausages --- near infrared spectroscopy --- portable device --- PLS-DA --- Scomber colias --- prior chilling --- Fucus spiralis --- packaging medium --- canning --- lipid damage --- colour --- trimethylamine --- quality --- carob kibbles --- carob juice --- aqueous extraction --- sugars --- phenolics --- free amino acids --- biogenic amines --- filling medium --- European eels --- stracciatella cheese --- volatile organic compounds --- sensory characteristics --- natural preservatives --- cheese storage --- pineapple by-products --- hydrostatic pressure --- bromelain --- enzyme activity --- marinade --- meat --- texture --- water status and distribution --- microstructure --- secondary structure of protein --- Atlantic mackerel --- saffron quality --- secondary metabolites --- drying --- high performance liquid chromatography-diode array detection (HPLC-DAD) --- spectrophotometry --- canned eels --- olive oil --- sunflower oil --- oxidation --- antioxidants --- total phenols --- vitamin E --- fresh wet noodles --- humidity-controlled dehydration --- microorganisms --- shelf-life --- noodle quality --- “Rocha” pear --- ultrasound --- microwave --- quality characteristics --- empirical models --- beetroot --- organic farming --- storage --- bioactive compounds --- betalain --- nitrate --- sugar --- phenolic compounds --- total dry matter --- chicken meat --- sensory evaluation --- superheated steam --- marination --- hot smoking --- storage effect --- extra virgin olive oil --- phenols --- sterols --- tocopherols --- temperature --- argon --- freeze-thaw cycles --- anthocyanins --- gas chromatography-mass spectrometry --- aroma profiles --- hot-air drying --- blueberry --- cooking methods --- fish meat snacks --- LF-NMR --- SEM --- protein oxidation --- expressible moisture --- gel --- gum --- heat penetration --- thermally processed --- wet pet food --- n/a --- "Rocha" pear