1st Edition

Food Processing Advances in Thermal Technologies

Edited By Kshirod Kumar Dash, Sourav Chakraborty Copyright 2021
    222 Pages 31 B/W Illustrations
    by CRC Press

    222 Pages 31 B/W Illustrations
    by CRC Press

    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 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 and new extraction techniques are also covered.

    Key features:

    • Presents 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

    Chapter 1 Rate Kinetics in Thermal Food-Processing Operations

    Kshirod Kumar Dash, Sourav Chakraborty, Rahul Kumar, Tabli Ghosh

    Chapter 2 Advances in Drying Technology for Food Processing

    Ipsita Das, S.K. Das

    Chapter 3 Applications of Evaporation in Food Processing

    Saptashish Deb, Umexi Rani, Santanu Malakar

    Chapter 4 Blanching Treatments in Food Processing

    S.B. Kalse, C.B. Khobragade

    Chapter 5 Thermal Processing of Food

    K.K. Dash, Pinki Deka

    Chapter 6 Fundamentals and Applications of Deep-Fat Frying

    Ajita Tiwari, Puja Das

    Chapter 7 Crystallization: Fundamentals, Current Research, and Role in Product Development

    Winny Routray

    Chapter 8 Application of Ohmic Heating in Food Processing

    M. Kumar, A. Barmanray, K.K. Dash, S. Chakraborty

    Chapter 9 Extraction Technology Applications in Food and Biological Products

    Qurat Ul Eain Hyder Rizvi, Rafeeya Shams, Aamir Hussain Dar, Ishrat Majid, Anurag Singh, Shafat Khan, Mohsin Bashir Aga


    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.