Advances in Food Process Engineering Novel Processing, Preservation, and Decontamination of Foods

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Part I: NOVEL FOOD PROCESSING METHODS 1. Ultrasound Processing of Foods: An Overview Sandip Prasad, Shruthy Ramesh, and Preetha Radhakrishnan 2. Supercritical Fluid Technology: Recent Trends in Food Processing Mayuri A. Patil, Aniket P. Sarkate, Bhagwan K. Sakhale, and Rahul C. Ranveer 3. Extrusion Technology of Food Products: Types and Operation Anjali Sudhakar, Kanupriya Choudhary, Subir Kumar Chakraborty, and Cinu Varghese 4. Fundamentals of Advanced Drying Methods of Agricultural Products Shikha Pandhi and Arvind Kumar 5. Encapsulation Methods in the Food Industry: Mechanisms and Applications Rekha Rani, Payal Karmakar, Neha Singh, and Ronit Mandal Part II: MEMBRANE TECHNOLOGY IN FOOD PROCESSING 6. Membrane Processing in the Food Industry S. Abdullah, Rama C. Pradhan, and Sabyasachi Mishra 7. Potential of Membrane Technology in Food Processing Systems Olviya S. Gonsalves, Rahul S. Zambare, and Parag R. Nemade Part III: MATHEMATICAL MODELLING IN FOOD PROCESSING 8. Mathematical Modelling in Fermentation Processes Ankit Paliwal and Himjyoti Dutta 9. Modelling of Hydration Kinetics in Grains Ankit Paliwal, Ashish M. Mohite, and Neha Sharma Part IV: DECONTAMINATION METHODS FOR FOODS 10. Cold Plasma Processing Methods: Impact of Decontamination on Food Quality Nikhil K. Mahnot, Sayantan Chakraborty, Kuldeep Gupta, and Sangeeta Saikia 11. Microbial Decontamination of Foods with Cold Plasma: A Noninvasive Approach Irfan Khan, Nazia Tabassum, and Abdul Haque 12. Food Irradiation: Concepts, Applications, and Future Prospects Subhajit Ray

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 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. N. Veena, PhD, is an Assistant Professor at the College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. Her area of expertise includes 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 (Punjab), ICAR, and RKVY, as principal or co-investigator. She has published many 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. Ritesh Balaso Watharkar, PhD, is affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India. He was formerly Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, India. He was a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology. He has published several journal articles in reputed journals and has attended more than 10 national and international conferences. He also published several popular articles.