Applied Rheology in Food Processing

1. Recent Advances in Food Rheology: From Lab Scale to Large Scale

Manisha, Arpan Dubey, Prakash Kumar, and Punyadarshini Punam Tripathy

2. Food Rheology in Product Development: Understanding Texture and Consistency

Kirubanandan Shanmugam, Vinayagam Rajasekar, Rafeeya Shams, Kshirod Kumar Dash, and Winny Routray

3. Fundamentals to Food Rheology Instrumentation Applications

Rafael Audino Zambelli, Ítalo Waldimiro Lima de França, and Tiago Lima de Albuquerque

4. Instrumentation Techniques for Rheological Characterization of Foods

Saadia Zainab, Xianqing Zhou, Ayesha Ali, Saira Tanweer, Muhammad Haris, Tariq Mehmood, and Ahmad Ali

5. Rheology Applications in Wheat-Based Cereals Products

Abhishek Pradhana, Debapam Saha, Ayan Sarkara, and Punyadarshini Punam Tripathya

6. Rheology Applications in Cereals Products Derived from Grains Other Than Wheat

Sibasish Sahoo, Rama Chandra Pradhan, Winny Routray, Tabli Ghosh, and Kshirod Kumar Dash

7. Rheological Properties of  Starch Suspension

Anushree R K, Soumya Sucharita Sahoo, and B. S. Agarkar

8. Rheology Applications in Dairy Products: Recent Advances

Sunanda Biswas and Biplab Giri

9. Rheology Applications in Fruits and Vegetables 

Sellam Perinban and K. R. Jolvis Pou

10. Rheology Applications in Packaging Materials

Abhirup Mitra, Devraj Singh, Anupama Saxena, Vaibhav Verma, and Mudita Verma

11. Rheology of Polymers: A Governing Factor for Packaging Materials

Amandeep Singh, Kamlesh Kumari, and Patit Paban Kundu

12. Artificial Intelligence and Machine Learning in Food Rheology

Nazrana Rafique Wani, Madikha Mushtaq, Quraazah A. Amin, Suhaib Yousuf Jan, Irtiqa Amin, and Tabish Ashraf

Biography

Winny Routray is currently working as Assistant Professor in the Department of Food Process Engineering at NIT Rourkela, India, and is working on several national and international collaborative projects. She has also been working as the Associated Graduate Faculty at the University of Guelph, Canada, since 2021. She received PhD in Bioresource Engineering from McGill University, Canada under the supervision of Prof. Valerie Orsat, where she was a Graduate Excellence Fellow and also worked as a teaching assistant for the Bioresource Engineering Material program. Her main research interests encompass many aspects of food and post-harvest engineering, by-product utilization and waste valorization through bioprocessing, downstream processing and microbial applications, with the general themes of exotic frontiers of bioengineering including biofuels, sustainable biomaterials production and value-added product development from agricultural and industrial waste and by-productsShe has published several scientific articles in different international journals and book chapters in different books focused on food engineering. She is associated with several international and national scientific societies. Other aspects of her career can be found on the site https://website.nitrkl.ac.in/FProfile.aspx?e=routrayw

Kshirod Kumar Dash is working as an Associate Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. He got his Ph.D. in Food Process Engineering from IIT Kharagpur and obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing. Other aspects of his career can be found on the site https://www.gkciet.ac.in/faculty/13