Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization

Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.

In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.

Fundamentals and Application of Microfluidization in Food Processing provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing.

Dr. Rajat Suhag is a Researcher in the Faculty of Agricultural, Environmental and Food Sciences at the Free University of Bozen-Bolzano in Bolzano, Italy

Er. Atul Dhiman is an Assitant Professor in the Department of Food Science and Technology at Dr. Yashwant Singh Parmar University of Horticulture and Forestry in Nauni, Himachal Pradesh, India

Dr Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) in Kundli, Sonipat, Haryana, An Institute of National Importance under Ministry of Food Processing Industries, Govt. of India. 

Dr. Satish Kumar is an Assistant Professor in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry in Nauni, Himachal Pradesh