Shock Waves for Enhancing Extraction Yield

C 2020

Shock Waves for Enhancing Extraction Yield

MAROUŠEK, Josef, Petr BARTOŠ, Anna MAROUŠKOVÁ, Vojtěch STEHEL, Otakar STRUNECKÝ et. al.

Základní údaje

Originální název

Shock Waves for Enhancing Extraction Yield

Autoři

MAROUŠEK, Josef (203 Česká republika, garant, domácí), Petr BARTOŠ, Anna MAROUŠKOVÁ (203 Česká republika, domácí), Vojtěch STEHEL (203 Česká republika, domácí) a Otakar STRUNECKÝ (703 Slovensko, domácí)

Vydání

vol. 3. neuveden, Innovative Food Processing Technologies: A Comprehensive Review, od s. 439-443, 5 s. 2020

Nakladatel

Elsevier

Další údaje

Jazyk

angličtina

Typ výsledku

Kapitola resp. kapitoly v odborné knize

Obor

40401 Agricultural biotechnology and food biotechnology

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

tištěná verze "print"

Odkazy

URL

Kód RIV

RIV/75081431:_____/20:00002089

Organizační jednotka

Vysoká škola technická a ekonomická v Českých Budějovicích

ISBN

978-0-12-815781-7

Klíčová slova anglicky

shock waves; vegetable oil; oil extraction; biorefining

Štítky

PRI_a, RIV21

Změněno: 24. 6. 2021 12:34, Mgr. Nikola Petříková

Anotace

V originále

"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)"

Přiložené soubory

Shock_Waves_for_Enhancing_Extraction_Yield.pdf

Požádat o autorskou verzi souboru

Citovat

MAROUŠEK, Josef, Petr BARTOŠ, Anna MAROUŠKOVÁ, Vojtěch STEHEL a 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, s. 439-443. ISBN 978-0-12-815781-7.

@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 a 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, s.~439-443. ISBN~978-0-12-815781-7.

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