Details

<p>Preface xvii</p> <p><b>1 Ultrasound 1<br /> </b><i>Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez-Jacobo, Hilda María Hernández-Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores and Adriano Gomes da Cruz</i></p> <p>1.1 Introduction 2</p> <p>1.2 Basic Principles of Ultrasound 3</p> <p>1.2.1 Generation of the Ultrasonic Wave 4</p> <p>1.2.2 Principles of Acoustic Cavitation 5</p> <p>1.3 Mechanisms of Microbial Inactivation 6</p> <p>1.4 Ultrasound Application in the Food Industry 17</p> <p>1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food 20</p> <p>1.4.1.1 Meat Products 20</p> <p>1.4.1.2 Fruits and Vegetables 21</p> <p>1.4.1.3 Dairy Industry 22</p> <p>1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods 23</p> <p>1.5 Conclusion 28</p> <p>References 29</p> <p><b>2 Pulse Electric Field: Novel Technology in Food Processing 39<br /> </b><i>Navnidhi Chhikara, Anil Panghal, D.N. Yadav, Sandeep Mann and Priya Bishnoi</i></p> <p>2.1 Introduction 39</p> <p>2.2 Principle 40</p> <p>2.3 Electroporation 42</p> <p>2.4 PEF System 42</p> <p>2.5 Factors Affecting PEF 44</p> <p>2.5.1 Process Factors 44</p> <p>2.5.2 Food Matrix 45</p> <p>2.5.3 Microbial Factors 46</p> <p>2.6 Benefits and Shortcomings of PEF 46</p> <p>2.7 Application in Food Industry 47</p> <p>2.7.1 Drying 47</p> <p>2.7.2 Food Preservation 49</p> <p>2.7.3 Improvement of Extraction of Intracellular Compounds 52</p> <p>2.8 Effect of PEF on Food Components 53</p> <p>2.8.1 Proximate Composition 53</p> <p>2.8.2 Other Components 54</p> <p>2.8.3 Sensory Attributes 54</p> <p>2.9 Conclusion 55</p> <p>References 55</p> <p><b>3 An Overview of Membrane Technology in Dairy & Food Industry 65<br /> </b><i>Sunil Kumar Khatkar, Kuldeep Dudi, Shubham Arjun Lonkar, Kiranpreet Singh Sidhu, Anju Boora Khatkar, Narender Kumar Chandla and Anil Panghal</i></p> <p>List of Abbreviations 66</p> <p>3.1 Introduction 68</p> <p>3.2 Terminology in Membrane Processing 69</p> <p>3.2.1 Membrane 69</p> <p>3.2.2 Permeate 69</p> <p>3.2.3 Retentive/Retentate 69</p> <p>3.2.4 Fouling 69</p> <p>3.2.5 Concentration Polarization 69</p> <p>3.2.6 Concentration Factor 70</p> <p>3.2.7 Feed 70</p> <p>3.2.8 Flux 70</p> <p>3.2.9 Pore Size 70</p> <p>3.2.10 Molecular Weight Cut-Off 70</p> <p>3.3 Types of Membrane 70</p> <p>3.3.1 Microporous Membrane 70</p> <p>3.3.2 Nonporous, Dense Membrane 71</p> <p>3.3.3 Electrically Charged Membranes 71</p> <p>3.3.4 Anisotropic Membranes (Asymmetrical) 71</p> <p>3.3.5 Ceramic, Metal and Liquid Membranes 72</p> <p>3.4 Processes in Membrane Technology 72</p> <p>3.4.1 Microfiltration (MF) 72</p> <p>3.4.2 Ultrafiltration (UF) 72</p> <p>3.4.3 Nano-Filtration (NF) 73</p> <p>3.4.4 Reverse Osmosis (RO) 73</p> <p>3.5 Membrane Modules 74</p> <p>3.6 Mechanism of Mass Transfer in Membrane Separation 76</p> <p>3.6.1 Concentration Polarization (CP) 76</p> <p>3.6.2 Membrane Fouling 77</p> <p>3.6.3 Major Categories of Fouling 78</p> <p>3.6.3.1 Inorganic Fouling 78</p> <p>3.6.3.2 Organic Fouling 78</p> <p>3.6.3.3 Colloidal Fouling 78</p> <p>3.6.3.4 Biological Fouling 79</p> <p>3.7 Mechanism of Membrane Fouling 79</p> <p>3.8 Factors Influencing Fouling of Membrane 80</p> <p>3.8.1 Properties of Membrane 81</p> <p>3.8.2 Feed Properties 81</p> <p>3.8.3 Operating Parameters 82</p> <p>3.9 Prevention of Membrane Fouling 82</p> <p>3.9.1 Type of Feed and Pre-Treatment 82</p> <p>3.9.2 Operating Parameters 83</p> <p>3.9.2.1 Operating Pressure 83</p> <p>3.9.2.2 Operating Temperature 83</p> <p>3.9.2.3 Feed Velocity 83</p> <p>3.10 Mass Transfer Model for Filtration Process in Absence of Fouling 83</p> <p>3.10.1 Diffusion Theory Through Dense Membrane 84</p> <p>3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model 85</p> <p>3.11 Application of the Membrane Technology in Dairy Industry 85</p> <p>3.11.1 Microfiltration 85</p> <p>3.11.1.1 Waste Water Processing 85</p> <p>3.11.1.2 Production of the Protein Concentrate 86</p> <p>3.11.1.3 Isolation 86</p> <p>3.11.1.4 Separation of Micellar Casein from the Milk 86</p> <p>3.11.1.5 Pretreatment of the Cheese Milk 87</p> <p>3.11.2 Ultrafiltration 87</p> <p>3.11.2.1 Enzyme Recovery and Concentration 87</p> <p>3.11.2.2 Cheese Manufacturing 87</p> <p>3.11.3 Nanofiltration 88</p> <p>3.11.4 Reverse Osmosis 88</p> <p>3.12 Application of Membrane Technology in Food Industry 88</p> <p>3.12.1 Beverages 89</p> <p>3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices 89</p> <p>3.12.3 Concentration, De-Acidification, and Demineralization of Juices 90</p> <p>3.12.4 Demineralization of Sugar Syrup 91</p> <p>3.12.5 Manufacturing of Beverages Using Vegetable Proteins 91</p> <p>3.12.6 Rough Beer Clarification 92</p> <p>3.12.7 Preservation of Beer 92</p> <p>3.12.8 Membrane Processing in the Wine Industry 92</p> <p>3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry 94</p> <p>3.13 Uses of Membrane Technology in Biotechnology 94</p> <p>3.13.1 Purification of Proteins 94</p> <p>3.13.2 Purification of Antibody 94</p> <p>3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy 95</p> <p>3.13.4 Enantiomer Isolation from Racemic Mixtures 95</p> <p>3.14 Membrane Distillation 96</p> <p>References 98</p> <p><b>4 Cold Plasma 109<br /> </b><i>Rodrigo Nunes Cavalcanti, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Monica Queiroz de Freitas, Silvani Verruck, Marcia Cristina Silva and Adriano Gomes da Cruz</i></p> <p>4.1 Introduction 109</p> <p>4.2 Principles and Methods of Plasma Generation 111</p> <p>4.3 Cold Plasma Applied in Food Systems 115</p> <p>4.3.1 Modification of Food Components Functionality 115</p> <p>4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation 127</p> <p>4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma 139</p> <p>4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation 142</p> <p>4.3.5 Cold Plasma for Food Packaging 143</p> <p>4.3.6 Cold Plasma in Biofilms and Surfaces Treatment 150</p> <p>4.3.7 Cold Plasma in Wastewater Treatment 151</p> <p>4.4 Conclusions 152</p> <p>References 152</p> <p><b>5 Utilization of Magnetic Fields in Food Industry 171<br /> </b><i>S. Abinaya, Anil Panghal, Roopa H., Navnidhi Chhikara, Anju Kumari and Rakesh Gehlot</i></p> <p>5.1 Introduction 172</p> <p>5.2 Magnetism 173</p> <p>5.2.1 Classification of Magnetic Fields 175</p> <p>5.2.2 Generation of Magnetic Field 176</p> <p>5.2.3 Magnetic Field Around a Current Carrying Conductor 177</p> <p>5.2.4 Effect of Magnetic Fields in Biological Systems 179</p> <p>5.2.4.1 Effect on Microorganisms 180</p> <p>5.2.4.2 Operating Conditions 185</p> <p>5.2.4.3 Characteristics of Magnetic Field 185</p> <p>5.2.4.4 Temperature 185</p> <p>5.2.4.5 Microbial Growth Stage 185</p> <p>5.2.4.6 Electrical Resistivity 186</p> <p>5.2.4.7 Effect on Enzymes 186</p> <p>5.3 Potential Applications of Magnetic Fields in Food Industry 190</p> <p>5.3.1 Compositional Analysis 190</p> <p>5.3.1.1 Water 190</p> <p>5.3.1.2 Fat 191</p> <p>5.3.1.3 Protein 192</p> <p>5.3.2 Structure Analysis 192</p> <p>5.4 Food Processing 193</p> <p>5.4.1 Freezing 193</p> <p>5.4.2 Drying 195</p> <p>5.4.3 Frying 197</p> <p>5.4.4 Fermentation 198</p> <p>5.4.5 Extraction 199</p> <p>5.4.6 Packaging 200</p> <p>5.5 Quality Inspection 200</p> <p>5.5.1 Fruits 200</p> <p>5.5.1.1 Apples 213</p> <p>5.5.1.2 Citrus Fruits 213</p> <p>5.5.1.3 Kiwifruit 214</p> <p>5.5.2 Vegetables 215</p> <p>5.5.2.1 Tomato 215</p> <p>5.5.2.2 Potatoes 216</p> <p>5.5.3 Cereal and Cereal Products 217</p> <p>5.5.4 Seafood 218</p> <p>5.5.5 Other Food Applications 222</p> <p>5.6 Conclusion 224</p> <p>References 224</p> <p><b>6 Microwaves Application to Food and Food Waste Processing 235<br /> </b><i>Cristina Barrera, Pedro J. Fito, Marta Castro-Giráldez, Noelia Betoret and Lucía Seguí</i></p> <p>6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range 236</p> <p>6.2 Microwaves Applications to Food Process Monitoring 238</p> <p>6.3 Microwaves in Food Processing 240</p> <p>6.4 Microwaves Contribution to Food Waste Valorization Processes 246</p> <p>6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products 246</p> <p>6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes 251</p> <p>6.5 Microwaves for Functional Food Development and Increased Bioaccessibility 253</p> <p>6.6 Conclusions and Prospects 257</p> <p>References 258</p> <p><b>7 Radio-Frequency Technology in Food Processing 271<br /> </b><i>Aastha Dewan, Anil Panghal, Bahareh Dabaghiannejad, Vivek Ranga, Naveen Kumar and Navnidhi Chhikara</i></p> <p>7.1 Introduction 272</p> <p>7.2 RF Technology and Principle 272</p> <p>7.2.1 Types and Equipment 274</p> <p>7.2.2 RF vs. Microwave (MW) Heating 276</p> <p>7.3 Application of RF in Processing 276</p> <p>7.3.1 Drying 276</p> <p>7.3.2 Baking 285</p> <p>7.3.3 Sterilization & Pasteurization 287</p> <p>7.3.4 Roasting 289</p> <p>7.3.5 Blanching 289</p> <p>7.3.6 Thawing and Defrosting 290</p> <p>7.3.7 Inhibition of Anti-Nutritional Factors 290</p> <p>7.3.8 Disinfestation 291</p> <p>7.4 Effect on Food Quality 292</p> <p>7.4.1 Microbiological Quality 292</p> <p>7.4.2 Nutritional Quality 293</p> <p>7.5 Future Scope/Prospectus 298</p> <p>7.6 Conclusion 298</p> <p>References 299</p> <p><b>8 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications 307<br /> </b><i>Kaidi Peng, Olivier Bals, Eugène Vorobiev and Mohamed Koubaa</i></p> <p>8.1 Introduction 307</p> <p>8.2 Mechanisms of Action of Ultrasound Technology 308</p> <p>8.3 Equipment Used for Ultrasonic Applications 312</p> <p>8.4 Selected Applications of Ultrasounds in Food Processing 315</p> <p>8.4.1 Ultrasound-Assisted Extraction 316</p> <p>8.4.2 Ultrasound-Assisted Fermentation 316</p> <p>8.4.3 Ultrasound-Assisted Filtration 318</p> <p>8.4.4 Ultrasound-Assisted Emulsification 319</p> <p>8.4.5 Ultrasound-Assisted Drying 320</p> <p>8.4.6 Ultrasound-Assisted Freezing and Crystallization 321</p> <p>8.5 Conclusions 323</p> <p>References 324</p> <p><b>9 Irradiation of Food 333<br /> </b><i>Monalisa Sahoo, Pramod Aradwad, Chirasmita Panigrahi, Vivek Kumar and S. N. Naik</i></p> <p>9.1 Irradiation 334</p> <p>9.1.1 Sources of Radiation 334</p> <p>9.1.2 Dose Range & Dose Mapping 335</p> <p>9.1.3 Packaging Material for Irradiation 337</p> <p>9.2 Techniques for Food Irradiation 338</p> <p>9.2.1 Gamma Rays Irradiators 338</p> <p>9.2.2 Electron Beam Accelerators 340</p> <p>9.2.2.1 Direct Methods 341</p> <p>9.2.2.2 Induction Methods 341</p> <p>9.2.2.3 Microwave or Radio-Frequency Methods 341</p> <p>9.2.3 X-Rays (Bremsstrahlung) Irradiators 341</p> <p>9.3 Wholesomeness of Irradiated Foods 343</p> <p>9.4 Application of Irradiation on Different Food Commodities 343</p> <p>9.4.1 Sanitation and Decontamination 344</p> <p>9.4.2 Sprout Inhibition and Delay in Ripening 344</p> <p>9.4.3 Insects and Pest Control 349</p> <p>9.5 Advantages and Disadvantages of Irradiation of Food 349</p> <p>9.5.1 Advantages of Food Irradiation 349</p> <p>9.5.2 Disadvantages of Food Irradiation 350</p> <p>9.6 Factors Affecting Irradiation of Food 351</p> <p>9.6.1 Water Content 351</p> <p>9.6.2 Temperature 351</p> <p>9.7 Interaction of Ionizing Radiation and Food Components 352</p> <p>9.8 Interaction of Ionizing Radiation and Biological Cells 353</p> <p>9.9 Interaction of Ionizing Radiation and Food Packaging Materials 354</p> <p>9.10 Detection and Risk Assessment 354</p> <p>9.10.1 Detection of Irradiation 354</p> <p>9.10.2 Risk Assessment of Irradiated Foods 354</p> <p>9.11 Consumer Behavior Towards Irradiated Food 356</p> <p>9.12 Standards, Regulations and Legislation on Food Irradiation 357</p> <p>9.12.1 International Standards 358</p> <p>9.12.1.1 Human Health 358</p> <p>9.12.1.2 Labelling 358</p> <p>9.12.1.3 Plant Protection 359</p> <p>9.12.1.4 Facilities 359</p> <p>9.12.1.5 Dosimetry 359</p> <p>9.12.1.6 Packaging 360</p> <p>9.12.2 National Regulations 360</p> <p>9.12.2.1 Regulations for Human Health 360</p> <p>9.12.2.2 Regulations for Labeling 361</p> <p>9.12.2.3 Regulations for Plant Health 361</p> <p>9.13 Future Perspectives and Conclusions 362</p> <p>References 362</p> <p><b>10 Active Packaging in Food Industry 375<br /> </b><i>Roopa H., Anil Panghal, Anju Kumari, Navnidhi Chhikara, Ekta Sehgal and Kritika Rawat</i></p> <p>10.1 Introduction 376</p> <p>10.2 Active Packaging Components 378</p> <p>10.2.1 Oxygen Scavengers 379</p> <p>10.2.2 Carbondioxide Absorber/Emitter 383</p> <p>10.2.3 Ethylene Scavengers 383</p> <p>10.2.4 Flavor & Odor Absorber/Emitter 384</p> <p>10.2.5 Humidity Control 384</p> <p>10.3 Antimicrobial Packaging 384</p> <p>10.3.1 Composition 385</p> <p>10.3.2 Mechanism of Antimicrobial Agents 386</p> <p>10.3.3 Types of Antimicrobial Packaging 388</p> <p>10.3.3.1 Antimicrobial Agent Sachets/Pads are Inserted Into Packages 388</p> <p>103.3.2 Antimicrobial Agents are Directly Incorporated Into Polymers 389</p> <p>10.3.3.3 Coating or Adsorbing Antimicrobials to Polymer Surfaces 389</p> <p>10.3.3.4 Immobilization of Antimicrobials by Ionic or Covalent Linkages to Polymers 389</p> <p>10.3.4 Commercial Antimicrobial Packaging Products and Manufactures 390</p> <p>10.4 Uses of Active Packaging 390</p> <p>10.5 Comparison Between Active and Intelligent Packaging 390</p> <p>10.6 Market Report on Active and Intelligent Packaging 391</p> <p>10.7 Disadvantage 392</p> <p>10.8 Advantage 393</p> <p>10.9 Safety Issues in Active Packaging 393</p> <p>10.10 Applications in Food Industry 395</p> <p>10.11 Recent Advancement in Antimicrobial Packaging Films 397</p> <p>10.12 Challenges 398</p> <p>10.13 Conclusion 398</p> <p>References 399</p> <p><b>11 Supercritical Fluid 405<br /> </b><i>Cassia Pereira Barros, Jonas Toledo Guimarães, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Socorro Josefina Villanueva-Rodríguez and Adriano Gomes da Cruz</i></p> <p>11.1 Introduction 405</p> <p>11.2 Supercritical Carbon Dioxide (SC-CO₂) Technology: General Aspects and Fundamentals 407</p> <p>11.3 Supercritical Carbon Dioxide (SC-CO₂) Processing 411</p> <p>11.4 Applications in Food Processing 413</p> <p>11.4.1 Extraction and Fractionation of Food Compounds 413</p> <p>11.4.2 Enzymatic and Microbial Inactivation 422</p> <p>11.4.3 Effects on Physicochemical Parameters 432</p> <p>11.4.4 Effects on Sensory Properties 434</p> <p>11.5 Advantages and Limitations of Supercritical Carbon Dioxide (SC-CO₂) 435</p> <p>References 441</p> <p><b>12 Image Processing for Food Safety and Quality 451<br /> </b><i>Krishna Kumar Patel, S. K. Goyal and Yashwant Kumar Patel</i></p> <p>12.1 Introduction 452</p> <p>Image Acquisition Techniques 454</p> <p><b>(1) Image acquisition Technique for External Quality Assessment 454</b></p> <p>Computer Vision 454</p> <p>Principle of Computer Vision and Its Basic Components 456</p> <p>Image Processing 457</p> <p>Application of Image Processing 462</p> <p>Sorting and Grading of Fruits and Vegetables 462</p> <p>Defect Detection of Fruits and Vegetables 464</p> <p>Cereals/Grains Assessment 464</p> <p>Processed Food 465</p> <p><b>(2) Image Acquisition Technique for Internal Quality Assessment 466</b></p> <p>Application MRI, X-Ray and CT 471</p> <p>Conclusion 473</p> <p>References 473</p> <p><b>13 High Pressure Processing: An Overview 479<br /> </b><i>Yashwant Kumar Patel and Krishna Kumar Patel</i></p> <p>13.1 Introduction 480</p> <p>13.2 What is HPP? 481</p> <p>13.3 Historical Background 481</p> <p>13.4 Principle of High Pressure Processing 483</p> <p>13.5 Classification of High Pressure Processing Equipment 486</p> <p>13.5.1 Pressure Application Based HPP Equipments 486</p> <p>13.5.2 Processing System Based HPP Equipments 487</p> <p>13.5.3 HPP Based on Energy Recovery System 488</p> <p>13.5.4 HPP System Based on Vessel Arrangement 488</p> <p>13.6 Effects of HPP on Food Derivatives 488</p> <p>13.6.1 Effect of HPP on Color, Texture and Sensory Attributes 488</p> <p>13.6.2 Effect on Fat 489</p> <p>13.6.3 Effect on Carbohydrates, Proteins and Molecular Weight of Molecules 490</p> <p>13.6.4 Effect of HPP on Other Bio-Active Molecules 491</p> <p>13.7 Effect on Microorganisms during HPP 491</p> <p>13.7.1 Critical Processing Parameters of HPP 492</p> <p>13.7.1.1 Pressure and Time 493</p> <p>13.7.1.2 Temperature 493</p> <p>13.7.1.3 pH 494</p> <p>13.7.1.4 The Water Activity (a_w) 495</p> <p>13.8 Kinetics Belongs to Microbial Growth and Inactivation 495</p> <p>13.8.1 D Value 495</p> <p>13.8.2 Z Value (°C) 497</p> <p>13.8.3 F Value (Second) 497</p> <p>13.8.4 Spoilage Probability 497</p> <p>13.9 Packaging Importance in HPP 498</p> <p>13.10 High Pressure Processing Applications 499</p> <p>13.10.1 Fruits, Vegetables and Processed Food Products 500</p> <p>13.10.2 Meat and Sea-Foods 502</p> <p>13.11 Benefits and Drawbacks 502</p> <p>13.12 Future Prospects of the HPP 504</p> <p>13.13 Conclusion 504</p> <p>References 505</p> <p><b>14 Artificial Intelligence in Food Processing 511<br /> </b><i>Manish Tiwari, H. Pandey, Arunima Mukherjee and R. F. Sutar</i></p> <p>14.1 Introduction 512</p> <p>14.2 Evolution of Artificial Intelligence 514</p> <p>14.3 Principles of Artificial Intelligence 515</p> <p>14.4 Global Developments in Artificial Intelligence 518</p> <p>14.5 Artificial Intelligence and Food Processing 520</p> <p>14.6 Applications of Artificial Intelligence in Food Processing 521</p> <p>14.6.1 Sorting Fresh Produce 522</p> <p>14.6.2 Quality Assessment 522</p> <p>14.6.2.1 Using AI Methods 522</p> <p>14.6.2.2 Using Integrated Computer Vision-AI System 530</p> <p>14.6.3 Flavor Identification 535</p> <p>14.6.4 Drying Technology 537</p> <p>14.6.5 Food Safety Compliance 537</p> <p>14.6.6 Cleaning Food Processing Equipment 538</p> <p>14.6.7 Efficient Supply Chain Management 538</p> <p>14.6.8 Anticipating Consumer Preferences 538</p> <p>14.6.9 Developing New Products 539</p> <p>14.7 Challenges 539</p> <p>14.8 Future Aspects 539</p> <p>Conclusions 540</p> <p>References 541</p> <p><b>15 Ohmic Heating 551<br /> </b><i>Ramon da Silva Rocha, Cássia Pereira Barros, Tatiana Colombo Pimentel, Paola Mutti, Massimo Cigarini, Matteo Di Rocco, Andrea Brutti, Cristina Alamprese, Marcia Cristina Silva, Erick Almeida Esmerino and Adriano Gomes da Cruz</i></p> <p>15.1 Definition 552</p> <p>15.2 Microbial Inactivation 554</p> <p>15.3 Applications 564</p> <p>15.3.1 Dairy 564</p> <p>15.3.2 Meat and Fish 574</p> <p>15.3.2.1 Meat 574</p> <p>15.3.2.2 Fish 580</p> <p>15.3.3 Eggs and Egg Products 584</p> <p>15.3.4 Cereal Products 586</p> <p>15.3.5 Juices 591</p> <p>15.4 Commercial Status 593</p> <p>15.5 Limitations and Advantages 594</p> <p>References 597</p> <p>Index 611</p>

<p><b>Navnidhi Chhikara, PhD,</b> is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship. <p><b>Anil Panghal, PhD,</b> is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. <p><b>Gaurav Chaudhary, PhD, </b>is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

<p><b>Presenting cutting-edge information on new and emerging food engineering processes, <i>Novel Technologies in Food Science</i>, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today.</b> <p><i>Novel Technologies in Food Science, </i>the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume. <p>The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. <p>Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

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