Conductive Hydro Drying of Foods - Principles and Applications

List of contents

1. Novel drying techniques
Jeyan A. Moses, Anandharamakrishnan C and S.P. Prakash
2. Evolution and advances in CHD approaches
Claudia Ochoa-Martinez
3. Design and selection
Vanmathi Mugasundari, K S Yoha, Jeyan A. Moses and Anandharamakrishnan C
4. Heat and mass transfer in CHD
Sourav Chakraborty
5. Drying of fruits and vegetables
Ismail Tontul
6. . Drying of spices and herbs
Aditi Pare
7. Drying of cereals and pulses
Bengt Åke Aake Sunden
8. Drying of meat, fish, poultry, and egg
Sabah Mounir
9. Drying of other edible materials
Nikita Sanwal
10. Encapsulation of probiotics and bioactives
Asutosh Mohapatra
11. . Organoleptic, nutritional and safety aspects of CHD dried products
Mamathi Anantharaman and K S Yoha
12. Packaging and storage of CHD products
Sundus Nida and K S Yoha
13. . Hybrid CHD processes
Vahid Baeghbali
14. Modeling CHD processes
Yuvraj Bhosale
15. Integrating ICT applications
Raja Vijayakumar, Shubham Nimbkar and K S Yoha
16. Energy, resources, and sustainability
Sandhya Kumar
17. Current commercial applications and prospects
M Kavimughil and K S Yoha
18. Challenges and opportunities
Priyanka Sethupathy

About the author

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.
Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.
He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.
Dr. Jeyan A. Moses is a recipient of International Union of Food Science and Technology (IUFoST) Young Scientist Award, NASI Young Scientist Platinum Jubilee Award, AFSTI Young Scientist Award, Society of Chemical Industry - Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), SERB Early Career Research Award, and multiple travel/training grants. He has also received Best Paper and Model Awards on various technical platforms. He completed his B.Tech. and M.Tech. from Karunya University, Coimbatore, India. For his outstanding academic performance in both degrees, he was awarded Gold Medals and received the Best Outgoing Student Award and Food Processing Award. He completed his PhD from NIFTEM-T and conducted his research at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada.
Currently, his research focuses on the 3D printing of foods, nutraceutical delivery systems, food nanotechnology, and computational modeling of food processing systems. He is a member of the International Coconut Community (ICC)’s Scientific Advisory on Health and serves on the editorial board of multiple scientific journals. He has authored over 300 publications and has handled 30 sponsored research projects in various capacities.
K.S. Yoha has completed her B.Tech in Biotechnology at Vivekananda College of Engineering for Women, Tiruchengode, affiliated to Anna University, Chennai and secured University second rank in Biotechnology under Anna University Chennai. She completed her M.Tech in Biotechnology at Anna University, BIT Campus, Tiruchirappalli and worked as a Teaching Assistant at School of Chemical & Biotechnology, SASTRA University, Thanjavur, Tamil Nadu and as a Senior Research Fellow under DST-SERB-ECRA Project in Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. At present she is pursuing her Ph.D. in Biotechnology and working as ICMR – Senior Research Fellow in the Department of Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries. She has published 6 research papers and 3 review papers; besides 5 book chapters, and several poster and oral presentations in national /international scientific conferences.

Product details

• Assisted by: C. Anandharamakrishnan (Editor), Anandharamakrishnan C. (Editor), Jeyan Arthur Moses (Editor), Jeyan Arthur Moses (Editor), K S Yoha (Editor), K S Yoha (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Released: 25.10.2024
• EAN: 9780323956024
• ISBN: 978-0-323-95602-4
• Weight: 450 g
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General