Kshirod Kumar Dash – författare

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations.Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations.Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations.Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations.Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter.Features:Presents engineering focus on thermal and non-thermal food processing technologies.Discusses sub-classification for recent trends and relevant industry information/examples.Describes advances in drying, evaporation, blanching, crystallization and ohmic heating.Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.Includes mathematical modeling and numerical simulations.The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter.Features:Presents engineering focus on thermal and non-thermal food processing technologies.Discusses sub-classification for recent trends and relevant industry information/examples.Describes advances in drying, evaporation, blanching, crystallization and ohmic heating.Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.Includes mathematical modeling and numerical simulations.The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.Discusses the effects of nanotechnology on the rheological propertiesDetails the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisinesIllustrates various food components playing a major role in the popularity of modern productsReviews factors affecting technology transfer from lab to industry This book is aimed at graduate students and researchers in food and chemical engineering.

This book covers different aspects of food bioprocess engineering for value-added food production and waste management. The various topics presented include food biotechnology and bioprocess engineering, fermenter and bioreactor design, studies related to unit operations, and food safety and regulatory issues for safe and nutritious food product development using novel biotechnology and bioprocessing technologies. The book also addresses food industry waste utilization for first-, second-, and third-generation biofuel production, as well as biodegradable packaging materials. This book:Includes the basic principles of both biotechnology and bioprocess engineering related to food preservation and product development.Covers unit operations such as membrane filtration, chromatography, cocrystallization and nano-encapsulation, supercritical fluid extraction, DNA recombination, and PCR technology.Discusses pertinent regulatory constraints.Reviews recent developments, challenges, and opportunities in food biotechnology and bioprocess engineering, including fermenter and bioreactor design.Addresses food safety and regulatory issues for safe and nutritious food product development.Is aimed at graduate students and researchers in food and chemical engineering, bioprocessing, and food biotechnology.The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC BY-NC-ND)] 4.0 license.

The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet.The book highlights advanced and innovative techniques, such as thermal and non-thermal treatments, including pulse electric field treatment, high intensity ultrasound treatment, and high-pressure processing. The development and characterization of value-added food products, including spirulina platensis powder, meat-based products, chocolate bars, and chickpea flour-based extruded products, are also presented. The book covers the drying properties of food products using hot air drying and freeze drying for heat-sensitive products.The book also features advanced packaging-based studies, including edible coatings, modified atmospheric packaging, encapsulation for shelf-life extension of fruits and vegetables, and food biotechnology topics such as the production of Bio cellulose through Acetobacteraceti and brewing technology.