Advances in Thermal and Non-Thermal Food Processing Technologies  book cover
1st Edition

Advances in Thermal and Non-Thermal Food Processing Technologies

  • Available for pre-order. Item will ship after February 20, 2021
ISBN 9780367337209
February 20, 2021 Forthcoming by CRC Press
560 Pages 88 B/W Illustrations

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Book Description

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing, different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms of food engineering and process modelling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modelling and numerical simulations has been included in every chapter.

Table of Contents

Part A Thermal Processing of food products
1. Rate Kinetics in Food Processing Operation
Kshirod K Dash, Sourav Chakraborty, Tabli Ghosh, Rahul Kumar

2. Advances in Drying Technology for Food Processing
Ipsita Das, S.K. Das   

3. Application of Evaporation in Food Processing
Saptashish Deb, Umexi Rani and Santanu Malakar

4. Blanching Treatment Applied in Food Processing
S.B.Kalse and C.B.Khobragade

5. Thermal  Processing of Food
Kshirod K dash, Pinki Deka

6. Deep Fat Frying and it’s Fundamentals
Ajita Tiwari and Puja Das

7. Crystallization and it’s Fundamentals
Winny Routray

8. Ohmic heating in food processing
Kshirod K Dash, Sourav Chakraborty, Manish Kumar, and Aradhita Roy

9. Extraction Technology Applied in Food and Biological Products
Aamir Hussain Dar, Rafiya Shams, Qurat ul EainHyder Rizwi, Ishrat Majid, Anurag Singh and Shafat Khan

Part B Non-Thermal Processing of food products

10. Application of high pressure processing in food
Musfirah Zulkurnain, Alifdalino Sulaiman and V.M.Balasubramaniam

11. Application of pulse electric field in food processing
Sourav Chakraborty, Swapnil Prashant Gautam, Mausumi Sarma, Pura Prasad Borah

12. Recent Advances in Ultrasound Processing of Food
Abhinav Tiwari, Animesh Singh Sengar, Anjali H. Kurup, Ashish Rawson

13. Osmotic dehydration in food processing
Santanu Malakar, T Manonmani  and Saptashish Deb

14. Pulse Light Technology Applied in Food Processin
Prasanna Bhalerao, Rishab Dhar, Snehasis Chakraborty

15. Application of Membrane processing in food
Ananya Bardhan, S. Senthilmurugan, Kaustubha Mohanty

16. Irradiation technology applied in food products
Dipika Trivedi, Anil Kumar Dikshit

17. Cryogenic freezing
Himani Singh, Murlidhar Meghwal and Pramod K Prabhakar

18. Nanofiltration
Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas , Pramod K Prabhakar and Murlidhar Meghwal

19. Cold Plasma Processing
Mahreen Khan, Priyanka Prasad, Jatindra K Sahu, Satyananda Kar

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Dr. Kshirod Kumar Dash is an Associate Professor and Head in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, West Bengal, India. Previously he was working as Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam. He has completed his B. Tech in Agricultural Engineering from College of Agricultural Engineering and Technology, OUAT, Bhubaneswar. He earned his M. Tech in Dairy and Food Engineering, and PhD in Food Process Engineering from IIT Kharagpur, West Bengal, India and PostDoc from Ohio State University, USA. He has published several research papers in peer reviewed journals and participated in various national and international conferences. He has successfully handled three funded research projects by various funding agencies. Dr. Dash has received numerous awards and fellowships in recognition of his teaching and research achievements. He has been associated with e-course development program of ePG Pathshala- Inflibnet, in the capacity of paper coordinator and content writer in the subject Food Technology. He teaches Transfer process in Food Engineering, Food process design and analysis, Mass Transfer operations in food processing, and Research methodology. His current research interests are mainly focussed on Dairy Technology, Food Process Engineering, Heat and Mass transfer in Food Processing, Drying Technology and Food process modelling.

Dr. Sourav Chakraborty obtained his B.Tech. degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), M.Tech. and P.hD degrees in Food Engineering and Technology from Tezpur University (a central university). He has expertise in the field of food engineering, food process modeling and simulation. He has developed innovative process units for the quality improvement of various food products. He has published various research papers in National and International Peer Reviewed Journals. He received award for his excellent research in various International Conferences. He served as Faculty in the Department of Agricultural Engineering, Assam University, Silchar. He is currently working as Faculty in the Department of Food Engineering and Technology, Tezpur University.