Handbook of research on food processing and preservation technologies. Volume 5, Emerging techniques for food processing, quality, and safety assurance / edited by Monika Sharma, Megh R. Goyal, Preeti Birwal.

Format:

Book

Author/Creator:

Sharma, Monika.

Contributor:

Sharma, Monika (Food scientist), editor.

Goyal, Megh R., editor.

Birwal, Preeti, editor.

Series:

Innovations in agricultural and biological engineering.

Innovations in agricultural and biological engineering

Language:

English

Subjects (All):

Food--Preservation.

Food.

Food industry and trade--Technological innovations.

Food industry and trade.

Physical Description:

1 online resource (382 pages).

Edition:

1st ed.

Place of Publication:

Boca Raton, FL ; Palm Bay, FL : CRC Press : Apple Academic Press, 2021.

Summary:

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on 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 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. 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 methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Contents:

Low Temperature Based Ultrasonic Drying of Foods / Pavan M. Gundu, Preeti Birwal, Chaitradeepa G. Mestri, and Abila Krishna

Hypobaric Processing of Food / Sharanabasava Kumbar and Menon Rekha Ravindra

Viability of High-Pressure Technology in the Food Industry / Mohona Munshi, Madhusudan Sharma, and Saptashish Deb

Potential of Pulsed Electric Fields in Food Preservation / Pranali Nikam, Suvartan Ranvir, John David, Thejus Jacob, and Raman Seth

Pulsed Light Technology in Food Processing and Preservation / Mahendra Gunjal, Humeera Tazeen, Pavan M. Gundu, Preeti Birwal, and Abila Krishna

Potential of Green Nanotechnology in Food Processing and Preservation / Shikha Pandhi, Arvind Kumar, Sadhna Mishra, and Dinesh Chandra Rai

Food Encapsulation: Principles, Novel Methods, and Applications / Nikunj Sharma, Syed Mansha Rafiq, and Syed Insha Rafiq

Food Authentication: Basics and Detection Methods / Sangita Bansal, Kanika Sharma, and Era V. Malhotra

Imaging Techniques for Quality Assessment of Spices and Nuts / Leena Kumari, Monika Sharma, and Gajanan Deshmukh

Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety / Neelam Upadhyay, C. G. Harshitha, Nilesh Kumar Pathak, and Rajan Sharma

Robotic Engineering: A Tool for Quality and Safety of Foods / Ravi Prakash and Menon Rekha Ravindra.

Notes:

Includes index.

Description based on: online resource; title from PDF information screen (Taylor & Francis Group, viewed January 5, 2023).

ISBN:

9781003184720

1003184723

9781000405033

1000405036

9781000405101

1000405109

OCLC:

1252739403