Food Processing : Advances in Thermal and Non-Thermal Technologies, Two Volume Set book cover
1st Edition

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

ISBN 9780367756185
Published May 31, 2021 by CRC Press
568 Pages 88 B/W Illustrations

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Book Description

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter.


Presents engineering focus on thermal and non-thermal food processing technologies.

Discusses sub-classification for recent trends and relevant industry information/examples.

Describes advances in drying, evaporation, blanching, crystallization and ohmic heating.

Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.

Includes mathematical modeling and numerical simulations.

The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Table of Contents

Volume I:

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

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

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

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

  9. Thermal processing of food
  10. Kshirod Kumar Dash, Pinki Deka

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

  13. Crystallization and it’s fundamentals
  14. Winny Routray

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


  17. 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
  2. Musfirah Zulkurnain, Alifdalino Sulaiman, V.M. Balasubramaniam

  3. Application of pulse electric field in food processing
  4. Sourav Chakraborty, Swapnil Prashant Gautam, Mausumi Sarma, Pura Prasad Borah

  5. Recent advances in ultrasound processing of food
  6. Abhinav Tiwari, Animesh Singh Sengar, Anjali H. Kurup, Ashish Rawson

  7. Osmotic dehydration in food processing
  8. Santanu Malakar, T Manonmani, Saptashish Deb, Kshirod Kumar Dash

  9. Pulse light technology applied in food processing
  10. Prasanna Bhalerao, Rishab Dhar, Snehasis Chakraborty

  11. Application of membrane processing in food
  12. Ananya Bardhan, S. Senthilmurugan, Kaustubha Mohanty

  13. Irradiation technology applied in food products
  14. Dipika Trivedi, Anil Kumar Dikshit

  15. Cryogenic freezing
  16. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar

  17. Nanofiltration
  18. Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal

  19. Cold plasma processing

Mahreen Khan, Priyanka Prasad, Jatindra K Sahu, Satyananda Kar

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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.