Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies.
The book is divided into three sections, systematically examining processes from different areas of food process engineering.
Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing.
Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors.
Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Table of Contents
Section I: Advances in Food Process Engineering
Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications
Deepak Kumar , Ganti S. Murthy, and Gopal Tiwari
Emerging Drying Technologies for Agricultural Products
Chung Lim Law, Wan Ramli Wang Daud, and Arun S. Mujumdar
Osmo-Concentration of Foods
Sujata Jena and H. Das
Membrane Processing of Food Materials
Satyanarayan Dev, Abid Hussain, and Vijaya Raghavan
High Hydrostatic Pressure Processing of Food Materials
P. Srinivasan Rao, S. Chakraborty, N. Kaushik, B. Pal Kaur, and N.R. Swam i Hulle
High Voltage Pulsed Electric Field Processing of Foods
Jatindra K. Sahu
Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields
Ultrasonic System for Food Processing
CA and MA Storage of Fruits and Vegetables
T.K. Goswami, and S. Mangaraj
Innovation in Food Packaging
Mohammad Shafiur Rahman
Nanotechnology in Food Processing
Sanjib K. Paul and Jatindra K. Sahu
Computational Fluid Dynamics in Food Processing
Tomás Norton and Brijesh Tiwari
Section II: Food Safety and Quality Assessment
Safety and Quality Management in Food Processing
Alok Jha , Catherine W. Donnelly, Ashutosh Upadhyay, and B.S. Buskar
Biosensors for Food Safety
Amit Singh , Somayyeh Poshtiban, and Stephane Evoy
Machine Vision Systems for Food Quality Assessment
C. Karunakaran, N.S. Visen, J. Paliwal, G. Zhang, D.S. Jayas, and N.D.G. White
Vibrational Spectroscopy for Food Processing
Wenbo Wang and J. Paliwal
Chemosensor (Electronic Nose) for Food Quality Evaluation
P. Kumar Mallikarjunan
Section III: Waste and Byproduct Management and Energy Conservation
Waste Management in Food Processing
Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts
Nóra Pap , Eva Pongrácz, Liisa Myllykoski, and Riitta L. Keiski
Energy-Efficient Food Processing: Principles and Practices
Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for non-thermal pasteurization of fruit juices, and more.