1st Edition
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods of Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the book delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the book explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.
1. Different Sources and Ignificance of Oil and Various Source from Food Processing By-products
Harini R, Santhoshkumar P, Meena N, Sarveshwaran Saravanabhupathy, Prakash S P, Ayesha Jasmin S, and Pradeep R
2. Impact of Conventional Methods on Oil Extraction and its Quality
Bawin Saravana Ram K and Sandhya R Shewale
3. Effect of Enzyme Technology on Oil Extraction and Its Quality
Payel Dasgupta, Sreya Ghosal, and Deepak Subramani
4. Evaluating the Effect of Ultrasound on Oil Extraction and Its Quality
Rakesh Kumar Gupta, Proshanta Guha, and Prem Prakash Srivastav
5. Application of Pulsed Electric Fields for Oil Extraction and Its Quality
Deepak Subramani, Manonmani Kumaraguruparaswami, Sudhakar V, and Meganaharshini M
6. Influence of High Voltage Electrical Discharges for Oil Extraction and Its Quality
Irengbam Barun Mangang, Roshiya Nongmaithem, Raju Sasikumar, R. Jagan Mohan, and Loganathan Manickam
7. Impact of Cold Plasma for Extraction of Oil from Food By-Products/Waste
Dr. Dakshayani. R and Pratheepa. V
8.Ohmic Heating and its Impact on Oil Extraction from Food Processing By-Products
Sivashankari M, Sadvatha RH, and Sangeetha Kaarunanithi
9. Influence of High-Pressure Processing for Oil Extraction from Food By-Products
Dr. TNA Arunasree and Dr. S. Karthikeyan
10. Impact of Microwave on Oil Extraction and Its Quality
Prakash Kumar, Arpan Dubey, Amaresh Kadival, Sunil Pipliya, Manisha, Rohit Biswas, and Ayushi Agarwal
11. Effect of Sub and Supercritical Fluid on Oil Extraction and Its Quality
Perumal Thivya, Bvaneswaran Malini, Sangeetha Karunanithi, and Rakesh Kumar Gupta
12. Effect of Extraction Methods on Stabilization and Its Quality of Oil: Techniques for Improving the Stability of Oil
Subhradeep Samadder and Joyati Das
13. Economic Feasibility, Safety, and Consumer Perception of Novel Technologies used for Extraction of Oil from Food Processing By-Products
Swathi Sadanandan and Sangeetha Karunanithi
Biography
Prof. Prem Prakash Srivastav is a Professor of Food Science and Technology in the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He has published 75 research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs. Gnana Moorthy Eswaran U is a Research Scholar at the Department of Agricultural & Food Engineering, Indian Institute of Technology, Kharagpur, India. He completed his B.Tech. in Food Technology from Kongu Engineering College, Erode, India, and his M.Tech. in Food Science & Technology from NIFTEM, Thanjavur, India. Sangeetha Karunanithi is a Ph.D. Research scholar in an esteemed institution at the Indian Institute of Technology Kharagpur. She completed her B. Tech. and M. Tech in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship, and Management (IIFPT) – Thanjavur, Tamil Nadu, India.
