1st Edition
Emerging Technologies for the Food Industry 3-volume set
This new 3-volume collection, Emerging Technologies for the Food Industry, is a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.
Over the years, the science of food processing has made tremendous advancements. With changing consumer preferences and the never-as-before focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this multi-volume set covers a range of aspects, starting from an introduction to food processing technology, emerging thermal and nonthermal processing technologies, ICT applications for the food industry, and concluding with future technologies.
Volume 1: Fundamentals of Food Processing Technology presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also introduces various unit operations in the food industry. This volume also discusses novel methods of food quality evaluation and covers the fundamentals of and increasing applications of nanotechnology in the food sector.
The second volume in the set, Volume 2: Advances in Nonthermal Processing Technologies, focuses on the interesting field of nonthermal processing and its applications. This includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.
Volume 3: ICT Applications and Future Trends in Food Processing is an exploration of the future of food processing, highlighting emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computer and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology.
Together or as a set, this three-volume Emerging Technologies for the Food Industry provides a substantial contribution to the field of food processing. It is an excellent resource for students and young researchers in this booming field as well as for scientists, researchers, and faculty.
VOLUME 1: FUNDAMENTALS OF FOOD PROCESSING TECHNOLOGY
1. Trends in Food Processing and Technology
Sayantani Dutta, Priyanka S., Moses J. A., and Anandharamakrishnan C.
2. Food Preservation and Hurdle Technology
Priyanka S., Arun Kumar E., Moses J. A., and Anandharamakrishnan C.
3. Minimal Processing and Edible Coating
Gnana Silvia M., M. Maria Leena, Vimala S. K. Bharathi, Moses J. A., and Anandharamakrishnan C.
4. Unit Operations in Food Processing
Anukiruthika T., Yoha K. S., Sayantani Dutta, Moses J. A., and Anandharamakrishnan C.
5. Electromagnetics and Its Allied Applications in Food Processing
Bhagya J., Reshmi S. K., Roji Waghmare, Moses J. A., and Anandharamakrishnan C.
6. Ohmic Heating of Foods
Bhagya J., Srinivasan Krishnamoorthy, Reshmi S. K., Kavimughil M., Moses J. A., and Anandharamakrishnan C.
7. Novel Methods of Food Quality Evaluation
Pintu C., Srinivasan Krishnamoorthy., Paranthaman R., Moses J. A., and Anandharamakrishnan C.
8. Nanotechnology for the Food Industry
Mahalakshmi L., Priyanga S., Antoniraj Gover Maria, Moses J. A., and Anandharamakrishnan C.
VOLUME 2: ADVANCES IN NONTHERMAL PROCESSING TECHNOLOGIES
1. High-Pressure Processing of Foods
Vishvaa A., Preethi R., Shweta D., Heera Jayan, Moses J. A., and Anandharamakrishnan C.
2. Applications of Ultrasound in Food Processing
Sivakamasundari S. K., Ganapathy G., Pintu C., Moses J. A., and Anandharamakrishnan C.
3. High-Intensity Pulsed Light Technology
Rohit K. G., Shanthamma S., Swetha D., Preethi R., Moses J. A., and Anandharamakrishnan C.
4. Electrospinning and Electrospraying Processes
Evanjalin Monica., Saranya R., Shan Ahamed Tharifkhan, Moses J. A., and Anandharamakrishnan C.
5. Pulsed Electric Field Processing of Foods
Preethi R., Lavanya M. N., Pintu C., Moses J. A., and Anandharamakrishnan C.
6. Cold Plasma Applications for the Food Industry
Roji Waghmare, Pramila Murugesan, Moses J. A., and Anandharamakrishnan C.
7. Applications of Ozone in Food Processing
Sundus Nida, Srinivasan Krishnamoorthy, Moses J. A., and Anandharamakrishnan C.
8. Advancements in Sub and Supercritical Processes
Sayantani Dutta, Moses J. A., and Anandharamakrishnan C.
VOLUME 3: ICT APPLICATIONS AND FUTURE TRENDS IN FOOD PROCESSING
1. Computational Modeling of Food Processing Operations
Priyadarshini S. R., Reshmi S. K., Moses J. A., and Anandharamakrishnan C.
2. Robotics and Automation in the Food Industry
Ananya Payal, Shubham Nimbkar., Mani Bharathi R., Moses J. A., and Anandharamakrishnan C.
3. Artificial Intelligence in Food Processing
Anila Wilson, Raja V., Mani Bharathi R., Moses J. A., and Anandharamakrishnan C.
4. Big Data, Internet of Things, and Cloud Computing in the Food Industry
Vinitha Kannan, Madhumitha Muthurajan, Sayantani Dutta, Moses J. A., and Anandharamakrishnan C.
5. Block Chain Management for the Food Industry
Drishya C., Subhasri D., Sayantani Dutta., Moses J. A., and Anandharamakrishnan C.
6. Approaches for Improved Delivery of Nutrients
Srinivasan Krishnamoorth, M. Maria Leena., Moses J. A., and Anandharamakrishnan C.
7. Micro- and Nanofluidics in Food Engineering
Sherin M. Joseph., Drishya C., Anand Babu Perumal, M. Maria Leena., Moses J. A., and Anandharamakrishnan C.
8. Novel Drying Techniques
Yoha K. S., Moses J. A., and Anandharamakrishnan C.
9. Smart and Intelligent Packaging of Foods
Anand Babu Perumal, Shaik Khaderbhasha, Moses J. A., and Anandharamakrishnan C.
10. 3D Printing of Foods
Radhika Theagarajan, Prithvika Krishnaraj., Anukiruthika T., Moses J. A., and Anandharamakrishnan C.
Biography
C. Anandharamakrishnan, PhD, has been the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur, India, since 2016. Before that, he was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI. has more than two decades of experience in research and administration. His areas of research include the design of engineered nano- and micro-scale delivery systems for the controlled and targeted release of food bioactive compounds, 3D food printing, engineered human dynamic gastrointestinal system and glycemic index studies, spray drying and spray-freeze-drying of food products, and computational modeling of food processing operations. He is also the author and editor of 10 books and 68 book chapters published by reputable publishers. He has supervised 13 PhD theses and more than 50 bachelor’s and master’s theses. Dr. Anandharamakrishnan is an elected Fellow of the National Academy of Sciences (FNASc), Fellow of the National Academy of Agricultural Sciences (NAAS), Fellow of the Royal Society of Chemistry (FRSC), Fellow of the Royal Society of Biology (FRSB), and Fellow of the Association of Food Scientists and Technologists (India)–AFST(I) and the Institute of Engineers (FIE). He is also the recipient of the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018, Tamil Nadu Scientist Award 2018, and the AIFPA Special Platinum Jubilee Award for Development of Food Processing Technology and Innovation 2018. He has received several other awards, including Dr. B. D. Tilak Chemcon Distinguished Speaker Award 2016 from the Indian Institute of Chemical Engineers (IIChE), the Dr. M. Sabir Oration Award 2017 from the Indian Society of Veterinary Pharmacology and Toxicology, Best Director of the Year 2018 and Visionary Leader of the Year 2018 from the Integrated Chamber of Commerce and Industries (ICCI). During his PhD studies, he was awarded the prestigious Commonwealth Scholarship Programme of Government of the United Kingdom.
Jeyan Arthur Moses, PhD, is working as Assistant Professor in Food Process Engineering, India. His research focuses on 3D printing of foods, computational modeling of food processing systems, nutraceutical delivery systems, and food nanotechnology, as well as on simulation and validation of three-dimensional airflow pressure patterns in grain beds, which he carried out at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada. He has received a National Academy of Sciences India (NASI) Young Scientist Platinum Jubilee Award, Association of Food Scientists & Technologists India (AFSTI) Young Scientist Award, Society of Chemical Industry (SCI)-UK Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), Science & Engineering Research Board (SERB) Early Career Research Award, TN State Council for Science and Technology Travel Grant for Young Scientists and Grant for Dissemination of Innovative Technology, AFSTI Dr. K.R. Bhattacharya Memorial Travel Grant,and SERB- ITS Grant. He has also received best paper and model awards in various technical platforms.
