Advances in Food Processing Technology Jingdun Jia • Donghong Liu • Haile Ma Editors

Advances in Food Processing Technology

123 Editors Jingdun Jia Donghong Liu Ministry of Science and Technology College of Biosystems Engineering Rural Technology Development and Food Science Center Zhejiang University Beijing, China Hangzhou, Zhejiang, China

Haile Ma School of Food and Biological Engineering University , Jiangsu, China

ISBN 978-981-13-6450-1 ISBN 978-981-13-6451-8 (eBook) https://doi.org/10.1007/978-981-13-6451-8

Jointly published with Zhejiang University Press, Hangzhou, China The print edition is not for sale in China Mainland. Customers from China Mainland please order the print book from: Zhejiang University Press. ISBN of the China Mainland edition: 978-7-308-17895-2

Library of Congress Control Number: 2019933384

© Springer Nature Pte Ltd. and Zhejiang University Press, Hangzhou 2019 This work is subject to copyright. All rights are reserved by the Publishers, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publishers, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publishers nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publishers remain neutral with regard to jurisdictional claims in published maps and institutional affiliations.

This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore Contents

1 Innovation of Food Physical Processing Technology in China .... 1 Jingdun Jia, Yiqiang Ge and Xun Wei 2 The Basic Concept and Research Progress of Food Physical Processing ...... 33 Haile Ma, Jingdun Jia, Yiqiang Ge, Ronghai He, Cunshan Zhou, Xun Wei, Wenjuan Qu, Bei Wang, Bengang Wu, Ling Sun, Zhenbin Wang, Yanyan Zhang, Henan Zhang, Oladejo Ayobami Olayemi, Zhongli Pan and Xiulian Yin 3 Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction ...... 73 Xingqian Ye, Sophia Jun Xue and John Shi 4 Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi ...... 101 Jianyong Wu 5 Pulsed Electric Field Assisted Extraction of Bioactive Compounds ...... 125 Xin’an Zeng and Zhihong Zhang 6 Pulsed Electric Field Processing of Protein-Based Foods...... 137 Wei Zhao and Ruijin Yang 7 Research Progress on Power Ultrasound Technology ...... 149 Donghong Liu, Xiaobin Ma, Wenjun Wang, Mingming Zou, Danli Wang and Jiangang Ling

8 Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety ...... 189 Xingqian Ye, Sophia Jun Xue and John Shi

v vi Contents

9 Physical and Mechanical Pretreatment of the Raw Material for the Extraction of Health-Promoting Components ...... 209 Xingqian Ye, Sophia Jun Xue and John Shi 10 Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice ...... 231 Ragab Khir, Chandrasekar Venkitasamy and Zhongli Pan Contributors

Yiqiang Ge China Rural Technology Development Center, Beijing, China Ronghai He School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Jingdun Jia China Rural Technology Development Center, Beijing, China Ragab Khir Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA; Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt Jiangang Ling Ningbo Academy of Agricultural Sciences, Ningbo, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Donghong Liu School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Haile Ma School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Xiaobin Ma School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Oladejo Ayobami Olayemi Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria Zhongli Pan Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA; Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-Agricultural Research Service, Albany, CA, USA

vii viii Contributors

Wenjuan Qu School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China John Shi Guelph Food Research Center, Agriculture and Agri-Food , Guelph, Ontario, Canada Ling Sun School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Chandrasekar Venkitasamy Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA Bei Wang School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Danli Wang School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Wenjun Wang School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Zhenbin Wang School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Xun Wei China Rural Technology Development Center, Beijing, China; School of Food and Biological Engineering, Jiangsu University, Jiangsu, China Bengang Wu School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Jianyong Wu Department of Applied Biology and Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, Hong Kong Polytechnic University, Kowloon, Hong Kong, China Sophia Jun Xue Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada Ruijin Yang State Key Laboratory of Food Science and Technology, , , China; School of Food Science and Technology, Jiangnan University, Wuxi, China Xingqian Ye School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Xiulian Yin Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China Contributors ix

Xin’an Zeng School of Food Science and Engineering, South China University of Technology, Guangzhou, China Henan Zhang Institute of Edible Fungi, Academy of Agricultural Sciences, Shanghai, China Yanyan Zhang School of Food and Biological Engineering, Zhengzhou University of Light Industry, Henan, China Zhihong Zhang School of Food Science and Engineering, South China University of Technology, Guangzhou, China Wei Zhao State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; School of Food Science and Technology, Jiangnan University, Wuxi, China Cunshan Zhou School of Food and Biological Engineering, Jiangsu University, Jiangsu, China; Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China Mingming Zou School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China