Nitin Kumar, Anil Panghal, M. K. Garg

Thermal Food Engineering Operations

• Gebundenes Buch

Produktbeschreibung

Thermal Food Engineering Operations

Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

As the demand for healthy food increases 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.

This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-havefor any library.

This outstanding new volume:
_ Discusses food safety and quality and thermal processing, laying the groundwork for further study and research
_ Provides case studies of solid-liquid and supercritical fluid extraction
_ Explores pasteurization, ohmic heating, irradiation, and more
_ Presents cutting-edge information on new and emerging food engineering processes

Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

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Produktdetails

• Verlag: Wiley & Sons / Wiley-Scrivener
• Artikelnr. des Verlages: 1W119775590
• 1. Auflage
• Seitenzahl: 496
• Erscheinungstermin: 19. April 2022
• Englisch
• Abmessung: 238mm x 156mm x 32mm
• Gewicht: 824g
• ISBN-13: 9781119775591
• ISBN-10: 1119775590
• Artikelnr.: 60509809

Autorenporträt

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.

Inhaltsangabe

Preface xvii

1 Novel Thermal Technologies: Trends and Prospects 1
Amrita Preetam, Vipasha, Sushree Titikshya, Vivek Kumar, K.K Pant and S N Naik

1.1 Introduction 1

1.2 Novel Thermal Technologies: Current Status and Trends 3

1.2.1 Environmental Impact of Novel Thermal Technologies 6

1.2.2 The Objective of Thermal Processing 8

1.2.3 Preservation Process 9

1.3 Types of Thermal Technologies 11

1.3.1 Infrared Heating 12

1.3.1.1 Principal and Mechanism 12

1.3.1.2 Advantages of IR Heating 13

1.3.1.3 Applications of IR Heating 14

1.3.2 Microwave Heating 14

1.3.2.1 Principal and Mechanism 14

1.3.2.2 Advantages of Microwave in Food Industry 17

1.3.2.3 Application of Microwave in Food Processing Technologies 19

1.3.3 Radiofrequency (RF) Heating 24

1.3.3.1 Principal and Mechanism 24

1.3.3.2 Advantages and Disadvantages 26

1.3.3.3 Applications 27

1.3.4 Ohmic Heating 28

1.3.4.1 Principal and Mechanism 28

1.3.4.2 Advantages and Disadvantages 31

1.3.4.3 Applications 33

1.4 Future Perspective of Novel Thermal Technologies 36

1.5 Conclusion 36

References 37

2 Microbial Inactivation with Heat Treatments 45
Sushree Titikshya, Monalisa Sahoo, Vivek Kumar and S.N Naik

2.1 Introduction 45

2.2 Innovate Thermal Techniques for Food Reservation 47

2.3 Inactivation Mechanism of Targeted Microorganism 48

2.3.1 Action Approach and Inactivation Targets 49

2.4 Environmental Stress Adaption 50

2.4.1 Sublethal Injury 50

2.5 Resistance of Stress 51

2.5.1 Oxidative Stress 51

2.5.2 Osmotic Stress 52

2.5.3 Pressure 52

2.6 Various Techniques for Thermal Inactivation 52

2.6.1 Infrared Heating 52

2.6.1.1 Principle and Mechanism 52

2.6.1.2 Application for Inactivation in Food Sector 53

2.6.2 Microwave Heating 57

2.6.2.1 Principle and Mechanism 57

2.6.2.2 Application for Inactivation in Food Sector 58

2.6.3 Radiofrequency Heating 59

2.6.3.1 Principle and Mechanism 59

2.6.3.2 Application for Inactivation in Food Sector 60

2.6.4 Instant Controlled Pressure Drop Technology (DIC) 60

2.6.4.1 Principle and Mechanism 60

2.6.4.2 Application for Inactivation in Food Sector 61

2.6.5 Ohmic Heating 62

2.6.5.1 Principle and Mechanism 62

2.6.5.2 Application for Inactivation in Food Sector 63

2.7 Forthcoming Movements of Thermal Practices in Food Industry 64

2.8 Conclusion 65

References 66

3 Blanching, Pasteurization and Sterilization: Principles and Applications 75
Monalisa Sahoo, Sushree Titikshya, Pramod Aradwad, Vivek Kumar and S N Naik

3.1 Introduction 76

3.2 Blanching: Principles & Mechanism 76

3.2.1 Types of Blanching 76

3.2.1.1 Hot Water Blanching 76

3.2.1.2 Steam Blanching 80

3.2.1.3 High Humidity Hot Air Impingement Blanching (HHAIB) 81

3.2.1.4 Microwave Blanching 81

3.2.1.5 Ohmic Blanching 85

3.2.1.6 Infrared Blanching 86

3.2.2 Application of Blanching 89

3.2.2.1 Inactivation of Enzymes 89

3.2.2.2 Enhancement of Product Quality and Dehydration 90

3.2.2.3 Toxic and Pesticides Residues Removal 90

3.2.2.4 Decreasing Microbial Load 90

3.2.2.5 Reducing Non-Enzymatic Browning Reaction 91

3.2.2.6 Peeling 91

3.2.2.7 Entrapped Ai