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The Basic Concept and Research Progress of Food Physical Processing

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Advances in Food Processing Technology

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Abstract

This chapter provides an introduction to interdisciplinary food physical processing as well as applications of food processing in research and industry production, and the effects of food physical processing on food quality. This chapter introduces the main research work on food physical processing by Professor Haile Ma’s team from Jiangsu University; this includes ultrasonic-assisted enzymatic hydrolysis of protein, ultrasonic-assisted fermentation, ultrasonic-assisted extraction, ultrasonic cleaning of food, ultrasonic degradation of polysaccharides, ultrasonic-assisted transesterification of triglycerides, ultrasonic-assisted osmotic dehydration of vegetables, ultrasonic-assisted aging of vinegar, magnetism-assisted fermentation, infrared blanching and dehydration of fruit and vegetables, combined Laser and UV irradiation breeding of microorganism, and pulsed light processing of food.

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, Jiangsu, China

    Haile Ma, Ronghai He, Cunshan Zhou, Xun Wei, Wenjuan Qu, Bei Wang, Bengang Wu, Ling Sun & Zhenbin Wang

  2. Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu, China

    Haile Ma, Ronghai He, Cunshan Zhou, Wenjuan Qu, Bei Wang, Bengang Wu, Ling Sun & Zhenbin Wang

  3. China Rural Technology Development Center, Beijing, China

    Jingdun Jia & Yiqiang Ge

  4. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Henan, China

    Yanyan Zhang

  5. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China

    Henan Zhang

  6. Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria

    Oladejo Ayobami Olayemi

  7. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

    Zhongli Pan

  8. Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-Agricultural Research Service, 800 Buchanan St, Albany, CA, USA

    Zhongli Pan

  9. Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China

    Xiulian Yin

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  1. Haile Ma
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  15. Zhongli Pan
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Correspondence to Haile Ma .

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Editors and Affiliations

  1. Ministry of Science and Technology, China Rural Technology Development Center, Beijing, China

    Jingdun Jia

  2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

  3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Haile Ma

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Ma, H. et al. (2019). The Basic Concept and Research Progress of Food Physical Processing. In: Jia, J., Liu, D., Ma, H. (eds) Advances in Food Processing Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-6451-8_2

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