Food Processing Advances in Thermal and Non-Thermal Technologies, Two Volume Set

Volume I:

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

Volume II:

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

9. Nanofiltration

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

Biography

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.