Utilizing Microfluidics in the Food Industry

Applications and Techniques
Herausgeber: Anandharamakrishnan, C.; Leena, Maria; Murugesan, Pramila; Arthur Moses, Jeyan

• Broschiertes Buch

Produktbeschreibung

Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 400
• Erscheinungstermin: 29. November 2024
• Englisch
• Abmessung: 234mm x 191mm
• ISBN-13: 9780443134531
• ISBN-10: 0443134537
• Artikelnr.: 68505654

Inhaltsangabe

1. Introduction to microfluidics 2. Fundamentals of fluid dynamics in micro
channels 3. Microfluidics chip design and geometry control 4. Fabrication
techniques for microfluidics devices 5. Fundamentals of droplet generation
in microfluidic devices 6. Nanofluidics and emerging concepts in
microfluidic devices 7. Scalability approaches for the microfluidic devices
8. Modelling and Simulation of process in microfluidic devices' 9. Food
structure formulation: Emulsion 10. Food structure formulation: Foams and
bubbles 11. Food structure formulation: Micro and nano carriers 12. Food
processing: Mixing and dispersion 13. Food processing: Extraction 14.
Microfluidics-based Cell free protein synthesis 15. Detection of
nutritional biomarkers 16. Food quality evaluation using lab-on-a-chip 17.
Food safety evaluation: Biological 18. Food safety evaluation: Chemical 19.
Application of microfluidics in Food packaging 20. Smart delivery systems
for bioactives 21. Information and Communication Technology (ICT)-linked
applications in the food industry 22. Commercialization, challenges and the
future of microfluidics devices