Application of Ionic Liquids in Food Processing.

Nagendranath, Chiluvuru (2012) Application of Ionic Liquids in Food Processing. Masters thesis, University of Mysore.

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Abstract

Ionic liquids, a new class of solvents, have made a milestone in the path of determining alternatives because of their versatility, which improve process efficiency which is a necessity in the field of modern science and technology. Apart from their application in various processing industries, Ionic liquids in recent days are known to find their applications in the area of food processing. The applications in which these “novel solvents” have found their role include extraction, separation, purification, derivatization of biogenic compounds like nucleic acids; carbohydrates; proteins; fats; pigments; tannins; antioxidants, flavours etc; detection of pesticide residues in various food products; determination of organometallic compounds; detection of adulterants; extraction, separation of free fatty acids and transesterification of cooking oils; as solvents for biopolymers, in food microbiology to check the growth of harmful microbes, development of biosensors, separation of fats and sugars from food waste, pretreatment of sugarcane bagasse; absorption refrigeration and extraction of high value low volume products including essential oils and aroma. Current dissertation is emphasized with generalized description on the properties, application of ionic liquids in various aspects of food processing, their advantages and disadvantages.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Ionic liquids, food processing
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Apr 2014 11:46
Last Modified:	01 Apr 2014 11:46
URI:	http://ir.cftri.res.in/id/eprint/11388

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