Cryogenic Processing : Advances in the Food Industry.

Format:

Book

Author/Creator:

Pathak, Sumit Sudhir.

Language:

English

Subjects (All):

Low temperature engineering.

Frozen milk.

Physical Description:

1 online resource (320 pages)

Edition:

1st ed.

Place of Publication:

Newark : John Wiley & Sons, Incorporated, 2026.

Summary:

Presents comprehensive insights into cryogenic processing to transform food industries and expand future technological applications Cryogenic processing has advanced rapidly from its origins in industrial metal treatment to becoming a powerful, interdisciplinary technology that is reshaping food production, preservation, and innovation.

Contents:

Cover

Title Page

Copyright Page

Dedication Page

Contents

List of Contributors

Preface

Chapter 1 Cryogenics: An Overview and Introduction

1.1 Introduction

1.1.1 Simple Concept of Cryogenics

1.1.2 Significance of Cryogenics in General Science and Technology

1.2 Historical Developments of Cryogenics

1.3 Fundamental Concepts of Cryogenics

1.3.1 Behaviour of Materials at Room Temperature

1.3.2 Phenomena and Temperature Scales Related to Low Temperatures

1.3.3 Behaviour of Solids, Liquids, and Gases at Extremely Low Temperatures

1.3.4 Low-Temperature Thermodynamics

1.3.5 Various Cryogenic Fluid Phase Transitions

1.4 Cryogenic Equipment and Systems

1.4.1 Cryogenic Fluids and Their Properties

1.4.2 Challenges in Cryogenic Fluid and Material Selection

1.4.3 Safety Measures - Working with Cryogenic Systems

1.5 Impacts and Application of Cryogenics

1.5.1 Cryogenics in Space Science

1.5.2 Cryogenics in Physics and Material Science

1.5.3 Cryogenics in Health and Medicine

1.5.4 Cryogenics in Food Processing

1.6 Influence of Cryogenics in Food

1.7 Safety in Cryogenics

1.7.1 Hazards of Cryogenic Fluids

1.7.2 Safe Practices for Transporting

1.7.3 Cryogenic System Safety

1.7.4 Safety Aspects: Designing Cryogenic Systems to Prevent Failure and Accidents

1.7.5 Pressure Curtailment and Self-Explosion Management

1.8 Limitations and Challenges in Cryogenics

1.9 Summary and Structure of the Book

1.10 Conclusion

References

Chapter 2 Molecular Foundations of Cryogenic Processes: : A Chemical Perspective

2.1 Introduction

2.1.1 Overview of Cryogenic Processing in the Food Industry

2.2 Thermodynamic Principles of Cryogenic Systems

2.2.1 Heat Transfer and Temperature Gradients

2.2.2 Phase Diagrams and Freezing Point Depression.

2.2.3 Energy Changes During Cryogenic Transitions

2.3 Kinetic and Molecular Motion in Cryogenic Conditions

2.3.1 Molecular Vibrations and Rotations at Low Temperatures

2.3.2 Diffusion and Reaction Rate Alterations

2.3.2.1 Effects on Diffusion

2.3.2.2 Effects on Chemical Reaction Rates

2.3.3 Glass Transition and Molecular Immobilization

2.3.3.1 Glass Transition in Cryogenic Food Systems

2.3.3.2 Kinetic Consequences of Glassy States

2.4 Intermolecular Forces and Structural Stabilization

2.4.1 Hydrogen Bonding and Cryoprotection

2.4.2 Hydrophobic and van der Waals Interactions in Frozen Matrices

2.5 Cryogenic Effects on Biomolecules

2.5.1 Protein Denaturation and Refolding

2.5.2 Lipid Crystallization and Oxidative Stability

2.5.3 Carbohydrate Glass Formation and Mobility

2.6 Water Behaviour and Ice Crystallization in Cryogenic Processing in the Food Industry

2.6.1 Nucleation and Growth of Ice Crystals

2.6.2 Amorphous vs. Crystalline Ice

2.6.3 Effects on Cell and Tissue Integrity

2.7 Role of Cryogens: Liquid Nitrogen and Carbon Dioxide

2.7.1 Physical and Chemical Properties

2.7.2 Reaction with Food Constituents

2.7.3 Safety and Handling Considerations

2.8 Implications for Food Structure and Quality

2.8.1 Texture Modification and Structural Integrity

2.8.2 Flavour and Volatile Compound Retention

2.8.3 Nutritional Stability and Enzyme Inactivation

2.8.4 Structural Enhancement in Composite Foods

2.9 Molecular Basis of Bioactive Stabilization

2.9.1 Antioxidants, Polyphenols, and Essential Oils

2.9.2 Encapsulation and Retention During Cryogenic Processing

2.10 Emerging Trends and Future Directions

2.10.1 Nanostructured Cryogenic Interfaces

2.10.2 Integration with Smart Packaging and Sensors

2.10.3 Cryogenic for Functional Foods.

2.10.4 Industrial Relevance and Application Potential

2.11 Conclusion and Summary

Chapter 3 Cryogenic Impact on Food Material Properties: Structural and Functional Transformations

3.1 Introduction

3.1.1 Historical Perspective and Evolution

3.1.2 Importance in Food Systems

3.2 Fundamentals of Cryogenic Processing in Food Industry

3.2.1 Principles and Methodologies

3.2.2 Equipment and Techniques

3.2.3 Advantages of Cryogenic Processing

3.2.4 Applications in the Food Industry

3.3 Structural Alterations in Cryogenically Treated Food Materials

3.3.1 Molecular and Microstructural Changes

3.3.1.1 Molecular Changes

3.3.1.2 Microstructural Changes

3.3.2 Crystalline Structures and Phase Transitions

3.3.2.1 Ice Crystallization

3.3.2.2 Glass Transition and Vitrification

3.3.2.3 Phase Separation and Recrystallization

3.3.3 Advanced Characterization Techniques

3.3.3.1 Microscopy Techniques

3.3.3.2 Spectroscopic Techniques

3.3.3.3 Thermal Analysis

3.3.3.4 Chromatographic Techniques

3.3.4 Sensory Analysis

3.4 Functional Enhancements and Impacts on Food Quality

3.4.1 Texture and Flavour Improvements

3.4.1.1 Texture Improvements

3.4.1.2 Flavour Improvements

3.4.2 Nutritional Content and Bioavailability

3.4.3 Shelf Stability and Safety

3.4.3.1 Shelf Stability

3.4.3.2 Safety

3.5 Applications of Cryogenic Processing

3.5.1 Food Preservation and Shelf-Life Extension

3.5.2 Meat and Poultry Processing

3.5.3 Frozen Desserts and Baked Goods

3.5.4 Functional Foods and Nutraceuticals

3.6 Future Directions and Challenges

3.7 Conclusion

Chapter 4 Industrial Design and Engineering Aspects in Cryogenic Applications

4.1 Introduction

4.2 Fundamental Principles of Cryogenics

4.2.1 Heat Transfer Mechanism in Cryogenics.

4.2.2 Thermodynamic Applications in Cryogenics

4.3 Industrial Role of Cryogenics in the Food Processing

4.4 Industrial Design and Engineering Considerations in Food Processing Applications

4.4.1 Material Selection for Cryogenics

4.4.2 Thermal Insulation Technique

4.4.3 Safety Measures and Standards

4.5 Role of LN2 and LCO2 in Food Processing Applications

4.6 Key Design Elements of Cryogenic Equipment for Food Processing Applications

4.6.1 Cryogenic Freezers

4.6.1.1 Cabinet Freezers

4.6.1.2 Cryogenic Freezer Tunnel

4.6.1.3 Cryogenic Fluidized Bed Freezers

4.6.1.4 Cryogenic Spiral Freezers

4.6.1.5 Cryogenic Immersion Freezers

4.6.2 Cryogenic Storage Tanks

4.6.3 Cryogenic Grinding System

4.6.4 Cryogenic Encapsulation by Spray Chilling

4.7 Challenges and Future Trends

4.8 Conclusion and Summary

Chapter 5 Cryogenic Freezing Process for the Preservation of Fruits and Vegetables

5.1 Introduction

5.2 Overview of Cryogenics in Food Processing

5.3 Conventional Freezing Methods for Fruits and Vegetables

5.3.1 Air-Blast Freezing

5.3.2 Plate-Freezing Systems

5.3.3 Immersion Freezing

5.4 Cryogenic Freezing Techniques

5.4.1 Direct-Contact Cryogenic Freezing

5.4.1.1 Immersion Cryogenic Freezer

5.4.1.2 Spray Cryogenic Freezer

5.4.2 Indirect Contact Cryogenic Freezing

5.5 Case Studies on Cryogenic Freezing of Fruits and Vegetables

5.6 Advantages and Limitations of Cryogenic Freezing

5.6.1 Advantages of Cryogenic Freezing

5.6.2 Economic Feasibility, Challenges, and Limitations

5.7 Conclusion

Chapter 6 Cold Revolution: Cryogenic Innovations in Dairy Production and Preservation

6.1 Introduction

6.2 Cryogenics in Dairy Production and Preservation

6.2.1 Cryogenic Technology in Milk Processing and Preservation.

6.2.2 Cryogenic Cooling for Milk Quality Preservation

6.2.3 Applications in Milk Processing

6.2.4 Energy Efficiency and Environmental Benefits

6.2.5 Challenges and Future Perspectives

6.3 Cryogenic Processing of Dairy Products

6.3.1 Cryogenic Technology in Cheese Processing

6.3.2 Cryogenic Processing in Starter Culture Preservation

6.3.2.1 Importance of Starter Culture Preservation

6.3.2.2 Cryogenic Processing Technique

6.4 Cryogenic Drying: A Revolution in Milk Powder Production

6.4.1 Cryogenic Drying in Milk Powder Processing

6.4.2 Cryogenic Drying Processing in Dairy Products (Milk Powder)

6.4.3 Preservation of Nutritional and Bioactive Compounds

6.4.4 Energy Efficiency and Environmental Sustainability

6.4.5 Challenges and Innovations in Cryogenic Drying

6.5 Ice Cream and Frozen Desserts

6.5.1 Role of Cryogenic Freezing in Texture and Structure Preservation

6.5.2 Enhancing Product Quality and Flavours

6.5.3 Energy Efficiency and Operational Flexibility

6.5.4 Challenges and Innovations in Cryogenic Freezing

6.6 Cryogenic Technology in Fermented Milk Processing

6.6.1 Preserving Product Quality Through Rapid Freezing

6.6.2 Ensuring Microbial Viability and Probiotic Efficacy

6.6.3 Energy Efficiency, Sustainability, and Operational Benefits

6.6.4 Challenges and Future Prospects

6.7 Cryogenic Preservation of Cultures and Enzymes

6.7.1 Storage and Transportation of Dairy Products

6.7.2 Applications in Cryogenic Storage

6.7.3 Applications in Cryogenic Transportation

6.7.4 Benefits of a Cryogenic System

6.7.5 Sustainability and Future Implications

6.8 Cryogenic Technology in Value-Added Dairy Products

6.8.1 Nitrogen-Infused Milk Beverages

6.8.2 Nutrient Encapsulation

6.8.3 Colostrum Preservation

6.8.4 Environmental and Economic Considerations.

6.9 Technological Evolution of Cryogenic Systems.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

1-394-28011-4

1-394-28010-6

9781394280100

OCLC:

1584460594