Engineering tools in the beverage industry. Volume 3, The science of beverages

Cover......Page 1
ENGINEERING TOOLSIN THE BEVERAGEINDUSTRYVolume 3: The Scienceof Beverages......Page 3
Copyright......Page 4
Contributors......Page 5
Series Preface......Page 9
Preface......Page 13
 Introduction......Page 17
 Process in Beverage Industry......Page 18
  The Continuity Equation......Page 19
  Reynolds Number......Page 20
 Liquid Transport Systems......Page 21
  Positive Displacement Pump......Page 22
  Jet Pump......Page 23
  Globe Valve......Page 24
  Gate Valve......Page 25
  Rotary Valve......Page 26
  Ball Valve......Page 27
 Flow Measurement and Its Tools......Page 28
 Evaporation Technology......Page 29
  Basic Equation for Evaporators Include the Following......Page 30
  Single and Multiple Effect Evaporators......Page 31
 Lean Six Sigma......Page 32
   DMAIC......Page 33
    Analyze......Page 34
  Problem-Solving Tools......Page 35
   Pareto Analysis......Page 36
   Cause-and-Effect Diagram......Page 38
 References......Page 39
 Introduction......Page 42
 Artificial Intelligence (AI)......Page 43
   Fundamentals and Concepts......Page 44
   ANN Activation Function......Page 45
   Types of ANNs......Page 46
    Classification......Page 47
    Prediction......Page 50
   Fundamentals and Concepts......Page 52
   Applications of Evolutionary Computing in Beverage Science......Page 54
    Basics of Fuzzy Sets......Page 58
    Key Components of Fuzzy Logic......Page 59
   Applications of Fuzzy Logic in Beverage Science......Page 60
   Fundamentals and Concepts......Page 62
   Applications of SVMs in Beverage Science......Page 63
  Hybrid Intelligent Systems......Page 64
   Applications of Hybrid Systems in Beverage Science......Page 66
 Concluding Remarks and Future Trends......Page 67
 References......Page 69
 Introduction......Page 79
 Aminograms and Validation of the Chromatographic Procedure......Page 80
 QSPR Analysis......Page 85
  Merlot Red Wine, and Torrontés White Wine......Page 87
  Blonde Beers, Dark Beers, and Malts......Page 94
  Natural Fresh Citrus Juices and Concentrates of Navel and Valencia Oranges, and Eureka Lemon......Page 99
 Conclusions......Page 103
 References......Page 107
 Further Reading......Page 113
 Introduction......Page 114
 Functional Dairy-Based Beverages......Page 116
  Probiotic Dairy Beverages......Page 118
   Drinkable Fresh Milk and Fermented Milks......Page 119
   Natural Fermented Milks......Page 121
   Buttermilk......Page 122
   Acidophilus Milk......Page 123
   Viili......Page 125
   Kefir......Page 126
   Ayran......Page 127
 Whey-Based Functional Dairy Beverages......Page 128
 Cereal-Based Fermented Dairy Beverages......Page 129
  Kishk......Page 130
  Kumudu......Page 131
 Commercial Functional Dairy Beverages......Page 132
 Functional Dairy Beverages With Added Minerals and Vitamins......Page 135
 Development of Functional Dairy Foods......Page 136
  Anticarcinogenic Effect......Page 137
  Hepatic Disease Prevention......Page 138
  Allergies, Asthma, and Atopic Dermatitis......Page 139
  Treatment of Gastrointestinal Disorders......Page 140
 Future Perspectives......Page 141
 References......Page 143
 Introduction......Page 150
   Classification of Fruit Beverages......Page 151
    Fresh Fruit Juices......Page 152
    Fruit Nectars......Page 156
  Energy Drinks......Page 157
  Milk and Soy Beverages......Page 158
 Vitamins......Page 159
   Vitamin A......Page 160
   Vitamin D......Page 161
   Vitamin C......Page 162
   Vitamin B 2......Page 163
   Vitamin B 5......Page 164
   Vitamin B 7......Page 165
   Vitamin B 12......Page 166
  Extraction......Page 167
  Analytical Techniques......Page 170
   Water-Soluble Vitamin......Page 171
   Fat-Soluble Vitamins......Page 174
   Simultaneous Determination of Fat-Soluble and Water-Soluble Vitamins......Page 176
 Conclusions......Page 179
 References......Page 180
 Further Reading......Page 185
 Introduction......Page 187
  Conventional Process and Macroscopic Pretreatments......Page 193
  Membrane Filtrations for Fruit Juice Treatments......Page 197
 Membrane Processes for Tea Processing......Page 199
 Prospective for the Production of Functional Beverages......Page 203
  Extraction Processes of Bioactive Compounds......Page 205
 Conclusions......Page 209
 References......Page 212
 Further Reading......Page 219
 Introduction......Page 220
 Analysis and δ Notation......Page 221
  Introduction......Page 223
  Statistical Test......Page 224
  Element and Isotopic Compositions of Koshihikari......Page 225
  Possible Mechanisms Responsible for the Small Isotopic Heterogeneity in Niigata Koshihikari......Page 226
  Conclusions......Page 227
 Application II (CRDS): Tracing Geographical Origin of Food Materials Using CRDS......Page 228
 Further Approach I: Combination Analysis of Stable Isotopes and Trace Elements......Page 230
 Further Approach II: Compound-Specific Isotope Analysis of Organic Compounds......Page 232
 References......Page 234
 Further Reading......Page 237
 Introduction......Page 239
  Electronic Nose......Page 240
   Sensors and Sensor Arrays......Page 241
    Applications of Electronic Nose for Beverage Quality Determination......Page 242
     Quality Estimation of Tea......Page 245
     Quality Estimation of Alcoholic Beverages......Page 247
 Electronic Taste Detection Systems......Page 248
  Sensor Technologies for Electronic Tongue......Page 249
   Quality Estimation of Tea......Page 251
   Quality Estimation of Milk......Page 252
  Flavor Sensing Mechanism......Page 253
 Commercially Available Electronic Nose and Tongue Systems......Page 256
 References......Page 258
 Further Reading......Page 264
 Introduction......Page 265
 Industrial Enzyme Production......Page 266
 Microbial Enzymes Technology in Food Applications......Page 270
  Enzymes in Diary Industry......Page 272
  Enzymes in Bakery Technology......Page 273
  Enzymes in Meat Processing......Page 275
  Enzymes in Starch Processing......Page 277
   Immobilization......Page 278
  Enzymes in Fruit and Vegetable Processing and Juice Extraction......Page 279
  Enzymes Used in the Distilling Industry......Page 280
  Enzymes Used in the Wine Industry......Page 281
  Enzymes Used in the Juice Industry......Page 282
  Enzymes Used in the Brewing Industry......Page 285
 Conclusions and Future Perspectives......Page 288
 References......Page 289
 Further Reading......Page 292
 Introduction......Page 293
 Plant Sample Pretreatment Prior to Extraction Procedure......Page 298
  Hot Aqueous Extraction (Soxhlet Extraction)......Page 299
  Hydrodistillation......Page 301
   Infusion......Page 303
    Percolation......Page 304
   Countercurrent Extraction......Page 305
   Cold Fat Extraction (Enfleurage)......Page 306
   Protoplast Extraction......Page 307
  Ultrasound-Assisted Extraction......Page 308
  Microwave-Assisted Extraction......Page 309
  Enzyme-Assisted Extraction......Page 312
  Supercritical Fluid Extraction......Page 313
  Accelerated Solvent Extraction......Page 315
  Subcritical Water Extraction......Page 316
  Conventional Extraction Solvents......Page 317
  ILs as Extraction Solvents......Page 318
  Concentration of the Extracts......Page 319
 Isolation and Identification of Bioactive Compounds......Page 320
 Conclusions......Page 322
 References......Page 323
 Further Reading......Page 324
 Introduction......Page 325
 Polyphenols in Grapes and Wine......Page 327
 Beneficial Effects of Polyphenols on Health......Page 331
 Metabolomics Approaches in Grape and Wine Research......Page 333
  Grapes: Variety, Ripening, and Growth Conditions......Page 334
  Wine: Making Conditions and Oenological Practices......Page 342
  Wine: Quality Control, Geographic Origin, and Authentication......Page 348
  Wine: Effects on Health......Page 352
 Concluding Remarks......Page 354
 References......Page 355
 Introduction......Page 361
  Polyphenols......Page 368
   Flavonoids......Page 369
   Phenolic Acids......Page 370
   Other Phenolic Compounds......Page 373
   Extrinsic Factors Effective in Polyphenol Contents......Page 374
   Beneficial Effects of Polyphenols......Page 375
  Carotenoids......Page 383
  Plants Sterols......Page 384
  Possible Plant Sources to Fortify Beverages......Page 385
 Future Trends......Page 393
 References......Page 396
 Further Reading......Page 414
 Introduction......Page 415
 Beer: Evolution as a Beverage......Page 416
 Types of Beers......Page 417
 Filtration and Pasteurization of Beers: Conventional Techniques......Page 418
  Filtration With Diatomaceous Earth (DE)......Page 419
  Pasteurization......Page 420
 Microfiltration and Pasteurization of Beers Using Membrane Separation Processes......Page 421
  General Description of Apparatus and Procedures for Microfiltration......Page 422
   Description of Microfiltration Assays......Page 424
   Microbiologic Analyses......Page 425
   Antioxidant Activity Analysis......Page 426
  Statistical Analysis......Page 427
  Microfiltration of Weiss Bier beer......Page 428
  Microfiltration of Pale Ale Beer......Page 430
  Integrated Overview of Microfiltration of Blond Ale, Weiss Bier, and Pale Ale Beers......Page 432
   Cleaning of Membranes After Microfiltration of Beers......Page 434
   Bitterness and pH of Beers......Page 435
   Total Phenolic Compounds......Page 436
   Tannins......Page 438
   Color and Turbidity......Page 439
   Reduction of Microorganisms......Page 441
 Future Outlooks......Page 442
 References......Page 443
 Introduction......Page 445
 Electrochemical Biosensor Systems......Page 446
  Voltammetric Biosensors......Page 447
  Amperometric Biosensors......Page 449
 Bioelectronic Tongues......Page 451
 References......Page 453
 Introduction......Page 456
 Production, Consumption, and Alcohol Content of Most Consumed Alcoholic Beverages......Page 457
 General Characteristics of Biosensors and Ethanol Sensing......Page 460
 ADH-Based Biosensors......Page 463
 AOX-Based Biosensors......Page 468
 Microbial-Based Biosensors......Page 470
 Combined Biosensors and Disposable Devices......Page 472
 References......Page 473
 Further Reading......Page 477
 A......Page 478
 C......Page 479
 E......Page 480
 F......Page 481
 K......Page 483
 M......Page 484
 O......Page 485
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 W......Page 488
 Y......Page 489
Back Cover......Page 490