1st Edition

Food Processing
Advances in Thermal Technologies

  • Available for pre-order. Item will ship after April 30, 2021
ISBN 9780367337209
April 30, 2021 Forthcoming by CRC Press
248 Pages 31 B/W Illustrations

USD $180.00

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Book Description

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in the thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues related to food technology. Traditional as well as new extraction techniques are also covered.

Key features:

  • Engineering focus on 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 advances in drying, evaporation, blanching, crystallization and ohmic heating.
  • Includes mathematical modeling and numerical simulations.

Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Table of Contents

1. Rate kinetics in food processing operation
Kshirod Kumar Dash, Sourav Chakraborty, Tabli Ghosh, Rahul Kumar

2. Advances in drying technology for food processing
Ipsita Das, Susanta Kumar Das

3. Application of evaporation in food processing
Saptashish Deb, Umexi Rani, Santanu Malakar

4. Blanching treatment applied in food processing
S.B.Kalse, C.B.Khobragade

5. Thermal  processing of food
Kshirod Kumar Dash, Pinki Deka

6. Deep fat frying and it’s fundamentals
Ajita Tiwari, Puja Das

7. Crystallization and it’s fundamentals
Winny Routray

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

9. Extraction technology applied in food and biological products
Aamir Hussain Dar, Rafiya Shams, Qurat ul EainHyder Rizwi, Ishrat Majid, Anurag Singh, Shafat Khan

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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.