Handbook of Research on Food Processing and Preservation Technologies 5-volume set

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Volume 1: Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses 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. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques presents a number of exciting applications of computer-aided techniques for quality evaluation and secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including detailed discussions on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, and more. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This book covers in detail the design of functional foods for beneficial gut microflora and microbiota; composite probiotic dairy products; encapsulation technology for development of specific foods; edible, biodegradable, and alternative food packaging technologies; ozonation in surface modification of food packaging polymers; characterization applications and safety aspects of nanomaterials used in food and dairy industry; and more. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing and nondestructive quality evaluation techniques, such low-temperature-based ultrasonic drying, hypobaric processing, viability of high-pressure technology, pulsed electric fields in food preservation, green nanotechnology, advanced methods of encapsulation, the use of robotic engineering for quality and safety, and more. Together, the 5 volumes of the Handbook of Research on Food Processing and Preservation Technologies will prov

VOLUME 1: NONTHERMAL AND INNOVATIVE FOOD PROCESSING METHODS PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING 1. High-Pressure Processing: Potential Applications for Foods K. Gomathy, R. Pandiselvam, Anjineyulu Kothakota, and S. V. Ramesh 2. Ultraviolet Light Technology: Applications for Fresh Produce Gozde Oguz Korkut and Gurbuz Gunes 3. Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components Faizan Ahmad, Sadaf Zaidi, and Z. R. A. A. Azad 4. High-Pressure Assisted Freezing of Foods Pavan Manjunath Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Gunjal Mahendra Vishram 5. Microencapsulation Technology: Potential in Formulations of Probiotic Foods Meenatai G. Kamble, Ajay Chinchkar, and Anurag Singh PART II: PROSPECTS OF INNOVATIVE FOOD PRESERVATION STRATEGIES 6. Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods Lavanya Devraj, Mohan G. Naik, Nikitha Modupalli, Suka Thangaraju, and Venkatachalapathy Natarajan 7. Ionic Liquids: Applications in Food Science and Food Processing Carolina Elisa Demaman Oro, Victor De Aguiar Pedott, Marcelo Luis Mignoni, Rogério Marcos Dallago, Marcus Vinícius Tres, and Giovani Leone Zabot 8. Application of Ozone in the Food Industry: Recent Advances and Prospects Ravi Pandiselvam, Nukasani Sagarika, Yarrakula Srinivas, Anjineyulu Kothakota, Kamalakkannan Gomathy, and Kaliramesh Siliveru 9. Advances in Osmotic Dehydration Barinderjeet Singh Toor, Harinderjeet Kaur Bhullar, and Amarjeet Kaur VOLUME 2: NONTHERMAL FOOD PRESERVATION AND NOVEL PROCESSING STRATEGIES PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure Processing and Preservation of Foods Robina Rai, Swastika Das, and Shyam Kumar Singh 2. Ultrasonication of Foods Brindha Deivendran, Madhumitha Maran, and S. Subhashini 3. Microwave Vacuum Dehydration Technology in Food Processing Ronit Mandal and Anubhav Pratap Singh 4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables Prasad Chavan, Gagandeep Kaur, and Mohammed Shafiq Alam 5. Electrospinnability of Food-Grade Biopolymers B. G. Seethu, R. Devaraju, B. Rajunaik, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, B. Surendra Nath, and Laxmana N. Naik PART II: Advances in Food Processing and Preservation Techniques 6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables R. S. Gaudham, Rohit Kumar, Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel 7. Advanced Methods of Encapsulation Priyanka Kundu and Prerna Gupta 8. Ozonation: Potential Applications in Oilseed Storage Gurjeet Kaur, Gagandeep Kaur Sidhu, Jashandeep Singh, and Preeti Birwal 9. Role of Vacuum Technology in Food Preservation Aswin S. Warrier PART III: Food Processing Techniques for Product Formulation 10. Advanced Encapsulation Methodologies for Herbal Food Products Sadhna Mishra, Arvind Kumar, Shikha Pandhi, and Dinesh Chandra Rai 11. Encapsulation of Probiotics by Electrospinning Aditya P. Sukumar, P. Devikrishna, F. Magdaline Eljeeva Emerald, Heartwin A. Pushpadass, and B. Surendra Nath 12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing Rajasekhar Tellabati and Rekha Ravindra Menon VOLUME 3: COMPUTER-AIDED FOOD PROCESSING AND QUALITY EVALUATION TECHNIQUES PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry Varsha Kanojia, Swati Kapoor, and Gagandeep Kaur Sidhu 2. Applications of Radio Frequency Heating Technology in Food Processing R. Pandiselvam, V. Prithviraj, and Anjineyulu Kothakota 3. Potential Use of Robotics in the Food Industry Ajay Chinchkar, Meenatai G. Kamble, and Anurag Singh 4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials Leena Kumari, Monika Sharma, and Neelam Upadhyay PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality Evaluation of Food Products Amit Kumar Juneja, V. K. Ammu, and Dharinkumar Bharatkumar Jayswal 6. Advances in Color Measurement of Food Products Prashant Saurabh Minz, Charanjiv Singh Saini, Ashish Kumar Singh, and Chitranayak Sinha 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products Amreena Jan, R. Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, and S. V. Ramesh 8. Food Labeling as a Marketing and Quality Assurance (QA) Tool Samreen Siddiqui, Rashi Khatri, and G. Nagamaniammai 9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods Krishna Gopalakrishnan, Rohit Kumar, Rajasree Ranjit, Arun Sharma, and Pramod K. Prabhakar PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis of Moisture Sorption in Food Products Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh 11. Numerical Methods and Modeling Techniques in Food Processing R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru 12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing Ravi Prakash and Menon Rekha Ravindra 13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel VOLUME 4: DESIGN AND DEVELOPMENT OF SPECIFIC FOODS, PACKAGING SYSTEMS, AND FOOD SAFETY 1. Design of Specific Foods Favorable for Gut Microflora Robin Alvin Wilson 2. Human Gut Microbiota: Designer Diet and Review of Techniques for Identification of Microflora Akhlash Pratap Singh 3. Composite Probiotic Dairy Products: Concepts and Design with a Focus on Millets Shubham Kumar and Monika Sharma 4. Encapsulation Technology for Development of Specific Foods Pavuluri Pavani, S. Subhashini, S. Niveadhitha, and Challagali Gowtami Apurva 5. Recent Trends in Edible and Alternative Food Packaging Technologies Ajay Yadav, Samlesh Kumari, and Dibyakanta Seth 6. Recent Advancements in Edible and Biodegradable Food Packaging Gargi Ghoshal 7. Potential of Ozonation in Surface Modification of Food Packaging Polymers R. Pandiselvam, B. L. Dinesha, Anjineyulu Kothakota, S. V. Ramesh, B. Kamalapreetha, and T. Rohit 8. Characterization, Applications, and Safety Aspects of Nanomaterials in the Food and Dairy Industries Anu Kumari, Prachi Wasnik, Saurabh Shankar Patel, and Sandeep Kumar 9. Toxic Effects of Tinplate Corrosion and Mitigation Measures in Canned Foods Shubhra Pareek, Deepti Jain, and Debasis Behera VOLUME 5: EMERGING TECHNIQUES FOR FOOD PROCESSING, QUALITY, AND SAFETY ASSURANCE 1. Low Temperature Based Ultrasonic Drying of Foods Pavan M. Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Abila Krishna 2. Hypobaric Processing of Food Sharanabasava Kumbar and Menon Rekha Ravindra 3. Viability of High-Pressure Technology in the Food Industry Mohona Munshi, Madhusudan Sharma, and Saptashish Deb 4. Potential of Pulsed Electric Fields in Food Preservation Pranali Nikam, Suvartan Ranvir, John David, Thejus Jacob, and Raman Seth 5. Pulsed Light Technology in Food Processing and Preservation Mahendra Gunjal, Humeera Tazeen, Pavan M. Gundu, Preeti Birwal, and Abila Krishna 6. Potential of Green Nanotechnology in Food Processing and Preservation Shikha Pandhi, Arvind Kumar, Sadhna Mishra, and Dinesh Chandra Rai 7. Food Encapsulation: Principles, Novel Methods, and Applications Nikunj Sharma, Syed Mansha Rafiq, and Syed Insha Rafiq 8. Food Authentication: Basics and Detection Methods Sangita Bansal, Kanika Sharma, and Era V. Malhotra 9. Imaging Techniques for Quality Assessment of Spices and Nuts Leena Kumari, Monika Sharma, and Gajanan Deshmukh 10. Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety Neelam Upadhyay, C. G. Harshitha, Nilesh Kumar Path

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. 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 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 PhD (Dairy Engineering) from ICAR–NDRI, Bangalore, India. She is recipient of fellowships from MHRD, Nestle India, GATE, and UGC-RGNF. 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). She received a degree in Food Science & Technology from Delhi University, New Delhi; an MSc in Food Technology from Govind Ballabh Pant University of Agriculture and Technology, Pantnagar; and a PhD in Dairy Technology from ICAR–National Dairy Research Institute (NDRI), Karnal, Haryana, India.