Contents
Editor ................................................................................................................................................ix
Contributors ......................................................................................................................................xi
Chapter 1
High-Pressure Processing: Principles and Engineering Aspects ......................................................1
Simran Kaur Arora and O. P. Chauhan
Chapter 2
High Hydrostatic Pressure Processing of Cereals and Pulses ......................................................... 11
Sajad Ahmad Wani and Pradyuman Kumar
Chapter 3
Effect of High-Pressure Processing on Selected Food Processing Operations ...............................27
Jincy M. George and Navin Kumar Rastogi
Chapter 4
High-Pressure Processing of Meat, Fish, and Poultry Products ...................................................... 47
K. Jayathilakan, Khudsia Sultana and M. C. Pandey
Chapter 5
High-Pressure Processing of Milk and Milk Products ....................................................................69
Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora
Chapter 6
Pulsed Electric Field Processing: Principles and Engineering Aspects ..........................................89
R. Singh, B. P. Kaur, and S. Thangalakshmi
Chapter 7
PEF Processing of Fruits, Vegetables, and their Products ............................................................. 107
R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi
Chapter 8
Pulse Electric Field Processing of Milk and Milk Products ......................................................... 129
Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish
Kumar Singh
Chapter 9
Application of Ultrasonic in Food Processing ............................................................................... 145
Pradeep Singh Negi and Navin Kumar Rastogi
Chapter 10
Use of Pulsed Light in Food Processing ........................................................................................ 173
Lakshmi E. Unni and O. P. Chauhan
Chapter 11
Ozone Application in Food Processing ......................................................................................... 189
C. T. Manoj Kumar and Latha Sabikhi
Chapter 12
Improving the Efficacy of Ozone Treatment in Food Preservation ............................................... 213
Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi
Chapter 13
High-Pressure CO2 Processing of Foods ....................................................................................... 235
Bindvi Arora, Alka Joshi, and Shruti Sethi
Chapter 14
Pulsed Magnetic Field Processing of Foods .................................................................................. 261
K. Chitravathi and O. P. Chauhan
Chapter 15
Use of Plasma in Food Processing .................................................................................................283
A. K. Pandey and O. P. Chauhan
Chapter 16
Electron Beam Processing of Foods .............................................................................................. 315
Shima Shayanfar and Suresh D. Pillai
Chapter 17
Combination of Non-thermal Processes and their Hurdle Effect .................................................. 329
Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan
Chapter 18
Non-thermal Processing of Seafoods ............................................................................................ 373
K. Sarika and J. Bindu
Chapter 19
Packaging Requirements for Non-thermal Processed Foods ........................................................ 395
Poonam Mishra and O. P. Chauhan
Chapter 20
Commercialization and Regulatory Issues of Non-thermal Processed Foods .............................. 417
Feby Luckose, B. S. Mamatha, and O. P. Chauhan
Chapter 21
Consumer Acceptance and Future Trends of Non-thermal-Processed Foods ............................... 433
Prerna Nath, S. J. Kale, and Bharat Bhushan
Index .............................................................................................................................................. 455
Biography
Dr O. P. Chauhan has belonged to Defence Research Development Services (DRDS) since 2004, under Defence Research and Development Organization (DRDO), Ministry of Defence, Government of India. He is working as a Senior Scientist in the Fruits and Vegetables Technology Division at Defence Food Research Laboratory, Mysore, India. Dr Chauhan holds a M.Sc. and a Ph.D. in Food Technology from G B Pant University of Agriculture and Technology, Pantnagar, India. His research areas include High Pressure Processing, Pulsed Electric Field Processing, Microwave Dehydration, Vacuum Frying, and Postharvest Handling of fruits and vegetables. Dr Chauhan’s research findings have appeared in more than 60 international and national peer-reviewed journals and conference proceedings. He has authored 5 international and 6 national book chapters and edited one book on Food Science. He has 7 patents to his credit and 12 of his technologies have been commercialized by 17 Indian industries.
