1st Edition

Advanced Research Methods in Food Processing Technologies Technology for Sustainable Food Production

    472 Pages 12 Color & 38 B/W Illustrations
    by Apple Academic Press

    472 Pages 12 Color & 38 B/W Illustrations
    by Apple Academic Press

    This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.

    The volume discusses cold plasma and ultrasound processing of foods, introducing  new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.


    1. Introduction to Food Processing Technologies

    Soumya Doodi, N. A. Nanje Gowda, and Chennappa Gurikar

    2. Applications of Cold Plasma Technology in the Food Industry

    Kaninika Paul, Pragya Pandey, Utsav Rathore, and N. A. Nanje Gowda

    3. Applications of Cold Plasma Technology in Food Processing

    Varsha Kanojia

    4. Potential of Plasma Engineering for Decontamination in the Food Industry

    T. Supriya and B. B. Borse

    5. Impact of Cold Plasma on Physical Surface Modifications of Foods and Food Products

    M. Dharini, Ratish K. Ramanan, E. J. Rifna, C. K. Sunil, N. Venkatachalapathy, and R. Mahendran

    6. Ultrasound Processing of Foods and Food Products: An Overview

    Gitanjali Gautam, Mainao Alina Gayary, Nikhil Kumar Mahnot, and Charu Lata Mahanta

    7. Potential of Ultrasound Technology in Nutraceuticals and Pharmaceuticals

    Shashikant V. Bhandari, Aniket P. Sarkate, Pranali V. Kuthe, and Bhagwan K. Sakhale

    8. Principles of Ultrasonication Processing in the Food Industry

    Roshna Khawas and Pranjal Dutta

    9. Potential of Thermosonication Processing in the Food Industry

    Sandhya Singh, Baldev Singh Kalsi, and Mohammed Shafiq Alam

    10. Role of Ultrasound-Assisted Mechanical Shear Force in Preservation of Foods

    Amit Kumar Mukherjee


    11. Applications of Microwave Technology in Food Processing

    Aniket P. Sarkate, Nileema S. Gore, and Bhagwan K. Sakhale

    12. Potential of Microwave Heating in Food Processing

    Mohan Naik, Yashaswini Japannanayakanakote Puttalingappa, and N. Venkatachalapathy

    13. Intermittent Microwave Drying of Strawberry Fruits

    Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Wallaf Costa Vimercati, and Cintia Da Silva Araujo


    14. High-Pressure Processing of Foods and Food Products: An Overview

    Cinu Varghese, V. Harsha, K. L. Claudia, and Alphy Nisa Steaphen

    15. Applications of Electrospinning Technology in Foods: An Overview

    Harinderjeet Kaur Bhullar, Barinderjeet Singh Toor, and Amarjeet Kaur

    16. Encapsulation Techniques and Their Applications in the Food Industry

    Gurveer Kaur

    17. Impact of Freezing and Thawing Processes on Textural Properties of Food Products

    Lavanya Devaraj, Nikitha Modupalli, C. K. Sunil, R. Mahendran, and N. Venkatachalapathy

    18. 3-D Printing of Foods: Concepts, Applications, and Prospects

    Cinu Varghese, M. S. Roopesh, Prem Prakash Srivastav, and Anjali Sudhakar

    19. Potential of Enzyme-Linked Immunosorbent Assay (ELISA) for Food Authentication

    Sadaf Nazir, Syed Amir Ashraf, Insha Zahoor, Z. R. Azaz Ahmad Azad, and Farhana Mehraj Allai

    20. Applications of Nanotechnology in Food Processing

    Soumya Rathore and Anand Kumar Pandey


    Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. Dr. Malik has published research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia. He is a life member of the Society for Bioinformatics and Biological Sciences.

    Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

    Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions.

    Ritesh Balaso Watharkar, PhD, is affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Assistant Professor at Karunya Institute of Technology and Sciences and was also a senior visiting scholar under a UNESCO Great Wall China Fellowship Programme. He was Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology. He has published journal articles, popular articles, and several books.