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@inbook{58721, author = {Maroušek, Josef and Bartoš, Petr and Maroušková, Anna and Stehel, Vojtěch and Strunecký, Otakar}, address = {neuveden}, booktitle = {Innovative Food Processing Technologies: A Comprehensive Review}, edition = {vol. 3}, editor = {Knoerzer, K., Muthukumarappan, K. (Eds.)}, keywords = {shock waves; vegetable oil; oil extraction; biorefining}, howpublished = {tištěná verze "print"}, language = {eng}, location = {neuveden}, isbn = {978-0-12-815781-7}, pages = {439-443}, publisher = {Elsevier}, title = {Shock Waves for Enhancing Extraction Yield}, url = {https://www.researchgate.net/publication/340801982_Shock_Waves_for_Enhancing_Extraction_Yield}, year = {2020} }
TY - CHAP ID - 58721 AU - Maroušek, Josef - Bartoš, Petr - Maroušková, Anna - Stehel, Vojtěch - Strunecký, Otakar PY - 2020 TI - Shock Waves for Enhancing Extraction Yield VL - neuveden PB - Elsevier CY - neuveden SN - 9780128157817 KW - shock waves KW - vegetable oil KW - oil extraction KW - biorefining UR - https://www.researchgate.net/publication/340801982_Shock_Waves_for_Enhancing_Extraction_Yield N2 - "GeneralIntroduction In the context of this chapter, shockwave refers to a pressure wave that spreads through aliquid environment and acts destructively on its surroundings, while shockwave treatment is theresulting emerging method of deep intracellular disintegration that has been thesubject of intensified research since 2010(Vochozka and Maroušková, 2017). The technology has not fully penetrated into the market yet, as thefirstsystemswerebasedontheuseofexplosivesandsufferedfromaplethoraoftechnologicaldrawbacks(Odaetal.,2008)thatdidnot meetindustrialrequirements(Bolumaretal.,2013).Nevertheless,TyersandBrown(TyersandBrown,2018)indicatethatshockwaves are about to become tomorrow's cutting-edge food processing technology that will help generate new, safe, and great-tasting foods while maintaining many of the natural characteristics that consumers expect. The latest prototypes operate on the principle of wire explosions (Iwasaetal.,2014a)andunderwatershortcircuits(Maroušeketal.,2015a)(notbeconfusedwiththephenomenonofpulsedelectricfield, alsoknownasirreversibleelectroporation;forthisseeGolbergetal.,2016,andKotniketal.,2015).Bothwireexplosionsandunderwater shortcircuitsarecurrentlystillindevelopment(Henzanetal.,2018);however,theyaregettingcloserandclosertocommercialapplication (Shimojimaetal.,2018)" ER -
MAROUŠEK, Josef, Petr BARTOŠ, Anna MAROUŠKOVÁ, Vojtěch STEHEL and Otakar STRUNECKÝ. Shock Waves for Enhancing Extraction Yield. In Knoerzer, K., Muthukumarappan, K. (Eds.). \textit{Innovative Food Processing Technologies: A Comprehensive Review}. vol. 3. neuveden: Elsevier, 2020, p.~439-443. ISBN~978-0-12-815781-7.
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