Nonthermal Food Engineering Operations
Om den här e-boken
Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.
As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.
During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.
Om författaren
Nitin Kumar, PhD, is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University, India, focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging, biopolymers, shelf-life extension, and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA, UK, and Germany.
Anil Panghal, PhD, 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.
M.K. Garg, PhD, is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute, New Delhi, he started his career at Haryana Agricultural University, Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology, Hisar. He has been involved in the design, development, and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.
