MAROUŠEK, Josef, Petr BARTOŠ, Anna MAROUŠKOVÁ, Vojtěch STEHEL and Otakar STRUNECKÝ. Shock Waves for Enhancing Extraction Yield. In Knoerzer, K., Muthukumarappan, K. (Eds.). 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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Basic information
Original name Shock Waves for Enhancing Extraction Yield
Authors MAROUŠEK, Josef (203 Czech Republic, guarantor, belonging to the institution), Petr BARTOŠ, Anna MAROUŠKOVÁ (203 Czech Republic, belonging to the institution), Vojtěch STEHEL (203 Czech Republic, belonging to the institution) and Otakar STRUNECKÝ (703 Slovakia, belonging to the institution).
Edition vol. 3. neuveden, Innovative Food Processing Technologies: A Comprehensive Review, p. 439-443, 5 pp. 2020.
Publisher Elsevier
Other information
Original language English
Type of outcome Chapter(s) of a specialized book
Field of Study 40401 Agricultural biotechnology and food biotechnology
Confidentiality degree is not subject to a state or trade secret
Publication form printed version "print"
WWW URL
RIV identification code RIV/75081431:_____/20:00002089
Organization unit Institute of Technology and Business in České Budějovice
ISBN 978-0-12-815781-7
Keywords in English shock waves; vegetable oil; oil extraction; biorefining
Tags PRI_a, RIV21
Changed by Changed by: Mgr. Nikola Petříková, učo 28324. Changed: 24/6/2021 12:34.
Abstract
"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)"
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