Non-Thermal Technologies for the Food Industry

Advances and Regulations
1. Auflage 2024
ISBN: 978-1-032-39973-7
Verlag: CRC Press

Buch, Englisch, 392 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 930 g

Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies.

Features:

- Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing

- Covers novel disinfectant technologies and packaging methods for non-thermal processing

- Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth

- Focus on topics such as the valorization of agri-food wastes and by-products and sustainability

- Reviews ClO2 in combined/hybrid technologies for food processing

This book is aimed at researchers and graduate students in food and food process engineering.

Zielgruppe

Academic, Postgraduate, and Professional Reference

Autoren/Hrsg.

Anandharamakrishnan, C.

Sinija, V. R.

Mahendran, R.

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde

Inhaltsverzeichnis

1. Introduction to nonthermal Processing 2. Ultraviolet processing of food products 3. High voltage Pulsed Electric fields in Food Processing and Preservation 4. Cold plasma applications in food structure transformation 5. Processed water: Types, generation, and its applications on food preservation 6. Ozone Technologies in Food Processing, Preservation 7. Electrospraying and Electrospinning: Applications in the Food Industry 8. Oscillating magnetic fields in food processing 9. Ionizing radiation technologies in food preservation 10. Emerging applications of Power Ultrasound in Food Processing 11. Ultrasound – an emulsification tool in food processing 12. Hydrodynamic Cavitation and Its Applications in the Food Industries 13. High-pressure processing interventions in marine food processing 14. Applications of High-Pressure Processing in Liquid Food Processing 15. Sub and supercritical food processing 16. Recent Advances in Membrane Processing 17. Low-temperature Drying Technologies 18. Emerging Trends in Biological Control agents for Food Safety Applications 19. Novel Disinfectant Technologies Applications for the Food Industries 20. Emergence of Hybrid Technologies for Processing of Foods 21. Environmental Impact of Nonthermal Technologies 22. Status of international regulations for non-thermal processing of foods 23. Sustainable processing using non-thermal techniques

Über Autor(innen)

Dr. C. Anandharamakrishnan

Dr. C. Anandharamakrishnan is presently the Director of the CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India, from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu, during the period April 2016–2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at Loughborough University in the United Kingdom. During his PhD, he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor publications, 2 international patents, and 7 Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering, and various international journals, apart from being a peer reviewer for more than 20 international journals.

Affiliations and expertise

Director, CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India, [e-mail]

Dr. V.R. Sinija

Dr. Sinija currently working as Professor and Chairman for the working group on Nonthermal Processing at National Institute of Food Technology Entrepreneurship and Management (NIFTEM-T), Thanjavur, has acquired her PhD (Agricultural & Food Engineering) and M. Tech. (Post-Harvest Engineering) degrees from the prestigious Indian Institute of Technology, Kharagpur, after her B. Tech. (Agricultural Engineering) degree from Kerala Agricultural University. She was awarded with National Doctoral Fellowship by AICTE (All India Council for Technical Education), New Delhi, for carrying out her research work. She has 18 years of teaching and research experience in the field of food processing. Dr. Sinija is a member of Academic Council, Board of Studies, and Board of Examinations of various institutions across the country. Her research works have been published as papers in 79 peer-reviewed journals, 20 popular articles, 5 book chapters, and more than 85 international and national conference proceedings and 3 patents. She is also a reviewer of various national and international journals. She has received the prestigious Prof. Jeevan Singh Sidhu Award for the year 2018 by the Association of Food Scientists and Technologists (India) for Teaching Excellency. She has also received the Bharat Vikas Award from Institution of Self Reliance, Bhubaneswar, for outstanding performance in food research and incubation. Also, for the year 2022, she has been conferred the Dr. V Subramanian Best Scientist Award from NIFTEM, Thanjavur.

Dr. R. Mahendran

Dr. R. Mahendran is presently working as a Professor at National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur. He has acquired graduation in B. Tech (Chemical Engineering) and M. Tech (Industrial Biotechnology) from SASTRA University, and PhD in Food Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India. Prior to his association with NIFTEM, Thanjavur, he worked as a Scientist in TIFAC, Department of Science and Technology, Government of India at New Delhi from 2006 to 2010.

Dr. Mahendran also heading the department, Centre of Excellence in Nonthermal Processing, one of the unique centers in the world. Mahendran’s research focus includes cold plasma applications on agri-food, food structure shape transformation, and novel nonthermal processing on food systems. He is the recipient of Dr. V Subramanian Best Scientist Award from NIFTEM, Thanjavur, for the year 2021. Mahendran has authored over 100 publications in reputed journals, apart from popular articles and book chapters. He is also a member of various professional bodies of food & chemical engineering. He serves as guest editor and editorial board member for reputed food processing journals.