Handbook of Research on Food Processing and Preservation Technologies
Apple Academic Press Inc. (Verlag)
978-1-77463-003-7 (ISBN)
This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application.
The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported.
This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies.
Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.
Preeti Birwal, PhD, is working as a Scientist (processing and food engineering) in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She is currently working in the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has participated at several national and international conferences and seminars and has delivered lectures as a resource person on doubling the farmers‘ income through dairy technology in training sponsored by the directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has published research papers, an edited book, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She is advising several MTech scholars in food technology and has successfully guided five postgraduate students for their dissertation work. She also serves as an external examiner for various Indian state agricultural universities. She is also serving as editor and reviewer of several journals. Dr. Birwal has been named outstanding reviewer of the month by the online journal Current Research in Nutrition and Food Science. She has successfully completed AUTOCAD 2D & 3D certification. She is a life member of IDEA. She graduated with a degree in Dairy Technology from ICAR–National Dairy Research Institute, Karnal, India; a master’s degree in Food Process Engineering and Management from NIFTEM, Haryana; and a PhD (Dairy Engineering) from ICAR–NDRI, Bangalore, India. She is recipient of fellowships from MHRD, Nestle India, GATE, and UGC–RGNF. Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico, and 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 75 books. Monika Sharma, PhD, is working as a Scientist in the Dairy Technology Division at the Southern Regional Station of the ICAR–National Dairy Research Institute, Bengaluru, India, and is actively involved in teaching and research activities. She was formerly a scientist at ICAR–Central Institute of Postharvest Engineering & Technology, Ludhiana, Punjab, for more than five years. Dr. Sharma has more than ten years of research experience. She has worked in the area of convenience and ready-to-eat foods, functional foods, quality evaluation, composite dairy foods, starch modification and its application in dairy food products, etc. Presently, she is working in the area of functional and indigenous dairy foods. She has published several research papers in peer-reviewed journals, edited books, technical bulletins, technology inventory books, book chapters, popular articles, and more than 20 conference papers. She has successfully guided six postgraduate students for their dissertation work. She has worked as a principal investigator of several research projects and has developed various technologies, for which she has also conducted entrepreneurship development programs. She has earned several awards, such as an ICAR–JRF award and fellowship, first rank in all India level Agricultural Research Services examination in the discipline of Food Science & Technology ICAR–NET, conference awards, institute awards, etc. She is a life member of the Indian Science Congress and the Association of Food Scientists and Technologists (India).
PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure Processing and Preservation of Foods 2. Ultrasonication of Foods 3. Microwave Vacuum Dehydration Technology in Food Processing 4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables 5. Electrospinnability of Food-Grade Biopolymers PART II: Advances in Food Processing and Preservation Techniques 6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables 7. Advanced Methods of Encapsulation 8. Ozonation: Potential Applications in Oilseed Storage 9. Role of Vacuum Technology in Food Preservation PART III: Food Processing Techniques for Product Formulation 10. Advanced Encapsulation Methodologies for Herbal Food Products 11. Encapsulation of Probiotics by Electrospinning 12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing
| Erscheinungsdatum | 26.11.2021 |
|---|---|
| Reihe/Serie | Innovations in Agricultural & Biological Engineering |
| Zusatzinfo | 15 Tables, black and white; 5 Line drawings, color; 27 Line drawings, black and white; 3 Halftones, color; 4 Halftones, black and white; 8 Illustrations, color; 31 Illustrations, black and white |
| Verlagsort | Oakville |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 653 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-77463-003-6 / 1774630036 |
| ISBN-13 | 978-1-77463-003-7 / 9781774630037 |
| Zustand | Neuware |
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