A Closer Look at Homogenization

$230.00

Gulcin Yildiz, PhD – Associate Professor, Faculty of Engineering, Department of Food Engineering, Igdir University, Iğdır, Turkey

Series: Food Science and Technology
BISAC: TEC012000; TEC012010
DOI: https://doi.org/10.52305/CIBQ6632

This book includes seven chapters about homogenization fundamentals. Chapter one describes the basic homogenization principles. Chapter two provides data related to the asymptotic expansion methods in homogenization. Chapter three summarizes the ultrasonic homogenization in the food industry. Chapter four presents the selected studies that illustrate the evolution and the state of the art in mathematical and computational modeling applied to the homogenization of grain storage conditions. Chapter five highlights the effect of high-pressure homogenization on the quality characteristics of meat and meat products. Chapter six details the impact of high-pressure homogenization on milk and dairy products. Chapter seven discusses the importance of homogenization on plant-based oils and fats.

Table of Contents

Preface

Chapter 1. Principle of Homogenization
Gulcin Yildiz
Department of Food Engineering, Igdir University, Iğdır, Turkey

Chapter 2.
Asymptotic Expansion Methods in Homogenization and Some Applications
Gennadiy V. Sandrakov
Faculty of Computer Science and Cybernetics, Taras Shevchenko National University of Kyiv, Ukraine; Pukhov Institute for Modelling in Energy Engineering, Kyiv, Ukraine

Chapter 3. Ultrasonic Homogenization in the Food Industry
Gökçen Yıldız
Department of Food Engineering, Bursa Technical University, Bursa, Turkey

Chapter 4. Mathematical Modeling and Artificial Intelligence Applied to the Homogenization of Grain Storage Conditions
Manuel Osório Binelo and Marcia de Fatima Brondani Binelo
Department of Exact Sciences and Engineering, Regional University of the Northwest of Rio Grande do Sul, Ijuí, Brazil

Chapter 5. The Effect of High-Pressure Homogenization on the Quality Characteristics of Meat and Meat Products
Arzu Imece
Department of Gastronomy and Culinary Arts, Igdir University, Iğdır, Turkey

Chapter 6. The Impact of High-Pressure Homogenization on Milk and Dairy Products
Suzan Sever and Gulcin Yildiz
Department of Food Engineering, Igdir University, Iğdır, Turkey

Chapter 7. The Importance of Homogenization on Plant-Based Oils and Fats
Gökçen Yıldız
Department of Food Engineering, Bursa Technical University, Bursa, Turkey

Index


Editor’s ORCID iD

Gulcin Yildiz: 0000-0001-6229-7338

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