WorldCat Identities

Knoerzer, Kai

Works: 6 works in 35 publications in 2 languages and 916 library holdings
Genres: Conference papers and proceedings 
Roles: Editor, Author, Other
Classifications: TK4601, 664.02
Publication Timeline
Most widely held works by Kai Knoerzer
Innovative food processing technologies : advances in multiphysics simulation by Kai Knoerzer( )

16 editions published between 2011 and 2016 in 3 languages and held by 398 WorldCat member libraries worldwide

"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal sterilization, radiofrequency, microwave, ultrasound, ultraviolet, and pulsed electric fields processing. The book is targeted to food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Multiphysics simulation of emerging food processing technologies fully describes the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies"--
Modeling food processing operations by Serafim Bakalis( )

8 editions published in 2015 in English and Undetermined and held by 199 WorldCat member libraries worldwide

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies ar
Innovative food processing technologies : extraction, separation, component modification and process intensification by Geoffrey W Smithers( )

3 editions published in 2016 in English and held by 166 WorldCat member libraries worldwide

10. UAE Procedure Scale Up -- 11. Recent Advances and Perspectives of UAE in the Food Industry -- 12. Final Remarks -- 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy -- 1. Introduction -- 2. Impact of Pulsed Electric Energy on Foods and Biomaterials -- 3. Pulsed Electric Energy-Assisted Extractions -- 4. Examples of Practical Applications -- 5. Conclusion -- 3. Microwave-Assisted Extraction of Food Components -- 1. Introduction -- 2. Principles of Microwave-Assisted Extraction (MAE) -- 3. Types of Microwave Extractors -- 4. MAE Modes
The microwave processing of foods by Marc Regier( )

6 editions published between 2005 and 2017 in English and held by 151 WorldCat member libraries worldwide

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heatingDiscusses the main factors for the successful application of microwaves and the main problems that may ariseIncludes current and potential future applications for real-world application as well as new research and advancesIncludes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends( )

1 edition published in 2018 in English and held by 1 WorldCat member library worldwide

Abstract: Low moisture extrusion of rice starch fortified with pea protein and pea fibre was investigated as a potential approach to meet the increasing demand for novel food products with a balanced nutritional profile. Blends with four different protein contents (0, 10, 25 and 42% d.b.) and four different fibre contents (0, 8, 16 and 24%d.b.) were extruded. A full factorial design was applied for the blend composition, resulting in the investigation of 16 different blends. Screw speed (400 and 600rpm), die temperature (130 and 150°C) and moisture content (23 and 26%) were varied to identify their influence on the expansion behaviour and microstructure of the extrudates. Significant effects of both blend composition and extrusion conditions on the product characteristics were observed. The addition of protein and fibre resulted in increased specific mechanical energy inputs, bulk densities as well as air cell densities. At intermediate protein and fibre contents, expansion of the extrudate was statistically significant increased compared to the pure rice starch. However, the lowest expansion was observed for the highest protein and fibre content. Scanning electron microscopy, light microscopy and X-ray micro-computed tomography were used to identify microstructural changes caused by protein and fibre fortification. Microstructural analyses revealed that at the highest protein contents (42%), protein and starch were distributed in thin layers within the extrudate which is proposed to cause the decreased sectional expansion indices. Highlights: Up to 25% pea protein isolate and 16% pea fibre enhance expansion compared to pure rice starch. Significantly lower expansion for 42% protein and 24% fibre. Effect of fibre on microstructure is protein content dependant. Fibre causes increase in nucleation and smaller air cells. At highest pea protein isolate (42%) and pea fibre (24%) content protein and starch align in thin layers
Innovative Food Processing Technologies: Advances in Multiphysics Simulatio by Kai Knoerzer( Book )

1 edition published in 2011 in English and held by 1 WorldCat member library worldwide

Audience Level
Audience Level
  Kids General Special  
Audience level: 0.54 (from 0.50 for The microw ... to 0.97 for Innovative ...)

Innovative food processing technologies : advances in multiphysics simulation Innovative Food Processing Technologies: Advances in Multiphysics Simulatio
The microwave processing of foodsInnovative Food Processing Technologies: Advances in Multiphysics Simulatio