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.

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

Language

English

Type of outcome

Kapitola resp. kapitoly v odborné knize

Field of Study

40401 Agricultural biotechnology and food biotechnology

Confidentiality degree

není předmětem státního či obchodního tajemství

Publication form

printed version "print"

References:

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

Abstract

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)"

Files attached

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Citovat

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.

@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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