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
- Rate kinetics in food processing operation
- Advances in drying technology for food processing
- Application of evaporation in food processing
- Blanching treatment applied in food processing
- Thermal processing of food
- Deep fat frying and it’s fundamentals
- Crystallization and it’s fundamentals
- Ohmic heating in food processing
- Extraction technology applied in food and biological products
Kshirod Kumar Dash, Sourav Chakraborty, Tabli Ghosh, Rahul Kumar
Ipsita Das, Susanta Kumar Das
Saptashish Deb, Umexi Rani, Santanu Malakar
Kshirod Kumar Dash, Pinki Deka
Ajita Tiwari, Puja Das
Kshirod Kumar Dash, Sourav Chakraborty, Manish Kumar, Aradhita Roy
Aamir Hussain Dar, Rafiya Shams, Qurat ul EainHyder Rizwi, Ishrat Majid, Anurag Singh, Shafat Khan
- Application of high pressure processing in food
- Application of pulse electric field in food processing
- Recent advances in ultrasound processing of food
- Osmotic dehydration in food processing
- Pulse light technology applied in food processing
- Application of membrane processing in food
- Irradiation technology applied in food products
- Cryogenic freezing
- Cold plasma processing
Musfirah Zulkurnain, Alifdalino Sulaiman, V.M. Balasubramaniam
Sourav Chakraborty, Swapnil Prashant Gautam, Mausumi Sarma, Pura Prasad Borah
Abhinav Tiwari, Animesh Singh Sengar, Anjali H. Kurup, Ashish Rawson
Santanu Malakar, T Manonmani, Saptashish Deb, Kshirod Kumar Dash
Prasanna Bhalerao, Rishab Dhar, Snehasis Chakraborty
Ananya Bardhan, S. Senthilmurugan, Kaustubha Mohanty
Dipika Trivedi, Anil Kumar Dikshit
Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar
Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal
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.