Advances in Food Process Engineering
Novel Processing, Preservation, and Decontamination of Foods
- Available for pre-order on April 14, 2023. Item will ship after May 5, 2023
Prices & shipping based on shipping country
This new volume, Advances in Food Process Engineering: Novel Processing, Preservation and Decontamination of Foods, highlights a selection of novel applications for food processing, food preservation, and food decontamination methods.
The book discusses novel food processing methods, exploring the principles, benefits, and techniques used; recent developments and applications of ultrasonication; supercritical fluid extraction and supercritical fluid chromatography; extrusion technology; advanced drying and dehydration technologies; and encapsulation methods as important tools in the processing of food. Chapters on membrane technology in food processing address the basic membrane processing technologies along with their advantages and disadvantages, including membrane modules, types of membranes, and membrane technologies as well as various applications of membrane process in dairy processing, food and starch processing, beverage processing, sugar manufacturing, oil processing, and treatment of industrial food processing waste.
Mathematical modeling in food processing is also considered in the volume. Chapters present the application and use of mathematical models for measuring and regulating fermentation procedures as well as provide an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector has been summarized.
This volume provides excellent reference material for researchers, scientists, students, growers, traders, processors, industries, and others on novel food processing and preservation techniques.
Table of Contents
Part I: NOVEL FOOD PROCESSING METHODS 1. Ultrasound Processing of Foods: An Overview 2. Supercritical Fluid Technology: Recent Trends in Food Processing 3. Extrusion Technology of Food Products: Types and Operation 4. Fundamentals of Advanced Drying Methods of Agricultural Products 5. Encapsulation Methods in the Food Industry: Mechanisms and Applications Part II: MEMBRANE TECHNOLOGY IN FOOD PROCESSING 6. Membrane Processing in the Food Industry 7. Potential of Membrane Technology in Food Processing Systems Part III: MATHEMATICAL MODELLING IN FOOD PROCESSING 8. Mathematical Modelling in Fermentation Processes 9. Modelling of Hydration Kinetics in Grains Part IV: DECONTAMINATION METHODS FOR FOODS 10. Cold Plasma Processing Methods: Impact of Decontamination on Food Quality 11. Microbial Decontamination of Foods with Cold Plasma: A Noninvasive Approach 12. Food Irradiation: Concepts, Applications, and Future Prospects
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
N. Veena, PhD, is an Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She is a recipient of junior research and institutional fellowships from the ICAR–National Dairy Research Institute during her master’s and doctoral programs. She was involved in several institutional and externally funded research projects, such as Milkfed (Punjab), ICAR, and RKVY, as principal or co-investigator. She has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters, popular articles, and chapters in compendium and manuals. Dr. Veena also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project. She has presented her research work at various national and international seminars and conferences and has received several awards for best oral and poster presentations.
Ritesh Balaso Watharkar, PhD, is currently affiliated with College of Management, Agri and Food Management, MIT-ADT University, Loni Kalbhor, Pune,Maharashtra, India. He was formerly Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, India. He has worked as a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He has published several journal articles in reputed journals and has attended more than 10 national and international conferences. He also published several popular articles. He is a life member of Association of Food Scientist and Technologist, India.