1st Edition
Ohmic Heating Technology for Processing of Foods and Food Products Design, Food Quality, and Applications
PART I: INTRODUCTION
1. Introduction to Ohmic Heating: Principles and Fundamentals
Priyanka, Mukul Sain, Preeti Birwal, Prashant Saurabh Minz, Chitranayak Sinha, and Aayushi Balyan
2. History and Recent Developments in Ohmic Heating Technology
Thutturu Sravan, S. R. Sharma, Chandan Solanki, and S. K. Gupta
PART II: EQUIPMENT AND PROCESS DESIGN FOR OHMIC HEATING SYSTEMS
3. Generic Configurations for the Design of Ohmic Heating Systems
Mukul Sain, Prashant Saurabh Minz, Hima John, Priyanka, Vishal Thakur, and Chitranayak Sinha
4. Design Aspects and Process Engineering of Ohmic Heating Systems
Malini Buvaneswaran and Chikkaballapur Krishnappa Sunil
PART III: EFFECTS OF OHMIC HEATING ON FOOD QUALITY AND MICROBIAL SAFETY
5. Effect of Ohmic Heating on Microbial and Enzyme Systems
Vishal Vats, Mohini Upadhye, Jyoti Rathee, Ittishree, Deepanshu, Kaushal Arora, and Anju Dhiman
6. Effects of Ohmic Heating on Food Components
Ramanpreet Kaur and Gargi Ghoshal
7. Ohmic Heating: Applications in Various Unit Operations in the Food Processing Industry
Mukul Sain, Prashant Saurabh Minz, and Vishal Thakur
8. Ohmic Heating-Assisted Extraction of Biocomponents from Foods and Food Products
Baldev Singh Kalsi, Sandhya Singh, Kulwinder Kaur, Ruchika Zalpouri, and Pratik Pandit Potdar
PART IV: APPLICATIONS OF OHMIC HEATING IN FOOD PROCESSING
9. Scope of Ohmic Heating Systems in the Food Processing Industry
Akhlash P. Singh
10. Application of Ohmic Heating in Milk and Milk Products Processing
Pankajkumar T. Parmar and Dhruvin Patel
11. Applications of Ohmic Heating in the Processing of Fruits and Vegetables
M. Sivashankari and Sanchita Biswas
12. Applications of Ohmic Heating in Meat and Meat Products
S. Priyadarshini, P. Vinuthna, B. Kavya, Mohona Munshi, and Preeti Birwal
Biography
Preeti Birwal, PhD, is a Scientist in Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India, where she is working on nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has participated at national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer for several journals.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering a the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He 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. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Baldev Singh Kalsi, PhD, is involved in the field of food engineering research, currently working on ohmic heating-assisted extraction of valuable components from agricultural produce. He has participated in national and international conferences.
