1st Edition

Novel and Alternative Methods in Food Processing Biotechnological, Physicochemical, and Mathematical Approaches

Edited By N. Veena, Megh R. Goyal, Ritesh B. Watharkar Copyright 2023
    356 Pages 11 Color & 26 B/W Illustrations
    by Apple Academic Press

    356 Pages 11 Color & 26 B/W Illustrations
    by Apple Academic Press

    This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.

    Part I: Novel Methods for Foods Processing and Preservation

    1. Ultrasound Processing of Foods and Food Products

    Deepika Kohli, Mahipal S. Tomar, and Rishi Richa

    2. Microwave Heating of Food Products

    Gazia Nasir, Sadaf Zaidi, and Farhana M. Allai

    3. Potential of Non-Thermal Technologies in the Food Industry

    R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, and Kali Ram

    4. Thermo-Physical and Physicochemical Technologies for Drying of Food Products

    Namrata A. Giri, T. Krishnakumar, G. Jeevarathinam, and M. S. Sajeev

    5. Irradiation of Foods and Food Products

    Pavani Pavuluri, S. Subhashini, and S. Niveadhitha

    Part II: Alternate Methods in Food Processing

    6. Mathematical Modelling in Food Processing

    Sagar V. Gokhale, Jyoti S. Gokhale, and Smita S. Lele

    7. Structural Design of Foods Based on Laws of Physics

    Palak Mahajan, Shubham Saraswat, and Manab B. Bera

    8. Applications of Biotechnological Approaches in the Food Industry: Review

    Sreejit Valiathan and Preetha Radhakrishnan

    9. Valorization of Agro-Industrial Wastes Using Fermentation Technology

    Mandira Kapri, Prem P. Srivastav, and Satyawati Sharma

    Part III: Nutraceuticals and Encapsulation Methods in the Food Industry

    10. Prospects of Citrus as a Nutraceutical Food

    Upasana Deb and Sheena Haorongbam

    11. Potential of Functional Lipids: Production, Properties and Applications

    Ankita Kataria, Bobade Hanuman, and Rajan Sharma

    12. Encapsulation Technologies in the Food Industry

    Nadira Anjum, Insha Zahoor, Meenakshi Trilokia, and Anju Bhat

    13. Technical Characteristics for Encapsulation in the Food Industry

    Carolina E. Demaman Oro, Marcelo L. Mignoni, Giovani L. Zabot, Geciane T. Backes, Rogério M. Dallago, and Marcus V. Tres


    N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her expertise is in fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects, such as Milkfed, as principal or co-investigator. She has published research papers and review articles in national and international peer-reviewed journals as well as several book chapters, popular articles, and chapters in compendium and manuals. Dr. Veena also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project.

    Megh R. Goyal, PhD, PE, is a prolific author and editor, having written more than 200 journal articles and several textbooks and editing over 100 books. He is retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering.

    Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Management, Agriculture and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Senior Research Fellow under a funded project by the Ministry of Food Processing Industries and Assistant Professor at Karunya Institute of Technology and Sciences, at K. K. Wagh Food Tech College, and at Shramshakti College of Food Technology. He was a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme. He has published several journal articles and has attended several national and international conferences.