Advances in Non-Thermal Technologies
- Available for pre-order. Item will ship after April 30, 2021
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of the food products. This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.
- Presents engineering focus on non-thermal food processing technologies.
- Discusses sub-classification for recent trends and relevant industry information/examples.
- Different current research oriented results are included as a key parameter.
- Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
- Includes mathematical modeling and numerical simulations.
Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
Table of Contents
1. Application of high pressure processing in food
Musfirah Zulkurnain, Alifdalino Sulaiman, V.M. Balasubramaniam
2. Application of pulse electric field in food processing
Sourav Chakraborty, Swapnil Prashant Gautam, Mausumi Sarma, Pura Prasad Borah
3. Recent advances in ultrasound processing of food
Abhinav Tiwari, Animesh Singh Sengar, Anjali H. Kurup, Ashish Rawson
4. Osmotic dehydration in food processing
Santanu Malakar, T Manonmani, Saptashish Deb, Kshirod Kumar Dash
5. Pulse light technology applied in food processing
Prasanna Bhalerao, Rishab Dhar, Snehasis Chakraborty
6. Application of membrane processing in food
Ananya Bardhan, S. Senthilmurugan, Kaustubha Mohanty
7. Irradiation technology applied in food products
Dipika Trivedi, Anil Kumar Dikshit
8. Cryogenic freezing
Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar
Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal
10. Cold plasma processing
Mahreen Khan, Priyanka Prasad, Jatindra K Sahu, Satyananda Kar
Kshirod Kumar Dash, is currently working as Assistant Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. Dr Dash has received his B. Tech degree in Agricultural Engineering from CAET Bhubaneswar, M. Tech and PhD in Food Process Engineering from IIT Kharagpur. He earned his post doctorate from the Department of Food Science and Technology 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 from different funding agencies. 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 present research thrust is in novel food processing technologies, food process modelling, heat and mass transfer in food processing, and drying technology. Sourav Chakraborty, Assistant professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. He has received his B. Tech degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), Itanagar, M. Tech in Food Engineering and Technology from Tezpur University, Assam, India. He has published research papers in different refereed journal in the areas of thermal food processing operations. He is currently involved in teaching of post-harvest technology, engineering properties of biological materials and agro-industries and byproduct utilization. His present research area includes different emerging technologies for food processing operations.