<p>Preface xv</p> <p><b>1 Artificial Intelligence (AI) in Food Processing 1</b><br /><i>S. Abinaya, Anil Panghal, Sunil Kumar, Anju Kumari, Nitin Kumar and Navnidhi Chhikara</i></p> <p>1.1 Introduction 2</p> <p>1.2 Evolution of Artificial Intelligence 3</p> <p>1.3 Artificial Intelligence in Food Processing 5</p> <p>1.4 Artificial Neural Network (ANN) 6</p> <p>1.5 Fuzzy Logic System 22</p> <p>1.6 Knowledge-Based Expert System (ES) 33</p> <p>1.7 Machine Learning System (ML) 37</p> <p>1.8 Conclusion 43</p> <p><b>2 Advances in Ultrasound in Food Industry 55</b><br /><i>S. Abinaya, Anil Panghal, Nitin Kumar, Anju Kumari, Rakesh Gehlot, Sunil Kumar and Navnidhi Chhikara</i></p> <p>2.1 Introduction 56</p> <p>2.2 Background of Ultrasound 57</p> <p>2.3 Ultrasonic Waves 59</p> <p>2.4 Applications of Ultrasonics in the Food Industry 66</p> <p>2.5 Detection of Fruit Quality 97</p> <p>2.6 Ultrasound in Dairy Sector 102</p> <p>2.7 Conclusion 105</p> <p><b>3 Biosensors in Food Quality and Safety 115</b><br /><i>Maninder Kaur, Ruchika Zalpouri, Kulwinder Kaur, Kirandeep Devgan and Preetinder Kaur</i></p> <p>3.1 Introduction 115</p> <p>3.2 What is a Biosensor? 116</p> <p>3.3 Categorization of Biosensors 118</p> <p>3.4 Application of Biosensors 125</p> <p>3.5 Future Prospects 132</p> <p><b>4 Cold Plasma: Principles and Applications 141</b><br /><i>Sapna Birania, Arun Kumar Attkan and Sachin Ghanghas</i></p> <p>4.1 Introduction 141</p> <p>4.2 Physics of Plasma 143</p> <p>4.3 Methods of Generation 144</p> <p>4.4 Principles of Cold Plasma Decontamination 150</p> <p>4.5 Plasma Species’ Role in Microbial Inactivation 150</p> <p>4.6 Cold Plasma Affecting Microbial Cells 151</p> <p>4.7 Limitations 156</p> <p>4.8 Conclusion and Future Prospects 156</p> <p><b>5 Food Extrusion: An Approach to Wholesome Product 163</b><br /><i>Mohammed Shafiq Alam, Kirandeep Devgan, Gurveer Kaur and Nitin Kumar</i></p> <p>5.1 Introduction 163</p> <p>5.2 Principle and Components of Extrusion Equipment 165</p> <p>5.3 Types of Extruders 166</p> <p>5.4 Food Product Based on Extrusion Technology 172</p> <p>5.5 Effect of Extrusion Cooking on Nutritional Aspects of Food 183</p> <p>5.6 New Research Area of Byproduct Waste Utilization 187</p> <p>5.7 Conclusion 188</p> <p><b>6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector 193</b><br /><i>Sachin Ghanghas, Nitin Kumar, Vijay Kumar Singh, Sunil Kumar, Sapna Birania and Ajay Kumar</i></p> <p>6.1 Introduction 194</p> <p>6.2 Image Processing Technology 195</p> <p>6.3 Machine Learning Algorithms 202</p> <p>6.4 Industrial Applications 204</p> <p>6.5 Novel Imaging Techniques and Their Applications 205</p> <p>6.6 Challenges and Opportunities 215</p> <p><b>7 Active and Passive Modified Atmosphere Packaging: Recent Advances 225</b><br /><i>Nitin Kumar, Kirandeep Devgan, Ajay Kumar, Preetinder Kaur and Pramod Mahajan</i></p> <p>7.1 Introduction 226</p> <p>7.2 Modified Atmosphere Packaging 226</p> <p>7.3 Final Remarks 250</p> <p><b>8 Membrane Processing Techniques in Food Engineering 261</b><br /><i>Hima John, Mukul Sain, Punit Chandra and Sunil Kumar</i></p> <p>8.1 Introduction 261</p> <p>8.2 Overview of Membranes 262</p> <p>8.3 Types of Membrane Separation Processes 263</p> <p>8.4 Filtration Modes 267</p> <p>8.5 Membrane Structure 268</p> <p>8.6 Important Terms Related to Membrane Processes 268</p> <p>8.7 Operational Requirements of Membranes 274</p> <p>8.8 Theoretical Models for Membrane Processes 274</p> <p>8.9 Factors Affecting the Separation Processes 275</p> <p>8.10 Major Advantages of Membranes 276</p> <p>8.11 Microfiltration 276</p> <p>8.12 Ultrafiltration 277</p> <p>8.13 Nanofiltration 280</p> <p>8.14 Application of Membrane Separation in Food Industry 281</p> <p>8.15 Conclusion 281</p> <p><b>9 Nano Technology in Food Packaging 285</b><br /><i>Ajay Yadav, Nishant Kumar, Aishwarya Dixit, Sunil Kumar and Ashutosh Upadhyay</i></p> <p>9.1 Introduction 286</p> <p>9.2 Nanomaterials 291</p> <p>9.3 Use of Nanotechnology in Improved Packaging 295</p> <p>9.4 Use of Nanotechnology in Active Packaging 297</p> <p>9.5 Use of Nanotechnology in Smart Packaging 300</p> <p>9.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles 303</p> <p>9.7 Future Outlook and Conclusion 305</p> <p><b>10 Polysaccharide-Based Bionanocomposites for Food Packaging 319</b><br /><i>Gurjeet Kaur, Kirandeep Devgan, Preetinder Kaur and Nitin Kumar</i></p> <p>10.1 Introduction 320</p> <p>10.2 Classification of Polysaccharides 322</p> <p>10.3 Extraction and Purification of Polysaccharides 327</p> <p>10.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques 335</p> <p>10.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications 337</p> <p>10.6 Conclusions 349</p> <p><b>11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods 369</b><br /><i>Paola Del Serrone, Luca Buttazzoni, Giovanna Palazzino and Marcello Nicoletti</i></p> <p>11.1 Introduction 370</p> <p>11.2 Novel Types of Food Packaging 372</p> <p>11.3 Regulatory Framework 376</p> <p>11.4 Novel Smart Packaging Proposals 387</p> <p>11.5 Considerations 392</p> <p>11.6 Conclusions 393</p> <p><b>12 Supercritical and Subcritical Fluid Extraction Systems 403</b><br /><i>Naveen Kumar Mahanti, Divyasree Arepally, Sai Prasanna Narakatla and Km. Sheetal Banga</i></p> <p>12.1 Introduction 404</p> <p>12.2 Supercritical Fluids 405</p> <p>12.3 Super Critical Fluid Extraction 407</p> <p>12.4 Factors Affecting Supercritical Fluid Extraction 408</p> <p>12.5 Applications of Supercritical Fluid Extraction 410</p> <p>12.6 Sub-Critical Fluid Extraction 417</p> <p>12.7 Factors Affecting Subcritical Fluid Extraction 418</p> <p>12.8 Application of Subcritical Fluid Extraction 419</p> <p>12.9 Conclusion and Future Trends 426</p> <p><b>13 Ultraviolet Rays in Food Processing 435</b><br /><i>Charan Singh, Nirav U. Joshi, Ravi Kumar, Neha and Ajay Kumar</i></p> <p>13.1 Introduction 436</p> <p>13.2 Types of UV Radiation 437</p> <p>13.3 Principles of Ultraviolet Radiation 438</p> <p>13.4 Types of Ultraviolet Sources 439</p> <p>13.5 Types of Influencing Factors of UV Processing 444</p> <p>13.6 Effect of UV Processing on Vegetable Crops 445</p> <p>13.7 Effect of UV Processing on Fruits Crops 464</p> <p>13.8 Effect of UV Processing on Miscellaneous Foods 472</p> <p>13.9 Conclusion 473</p> <p>References 474</p> <p>Index 487</p>