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Looks at new technologies in food processing technology, covering hurdle technology, ohmic heating, edible coatings, and electromagnetics and allied applications. Also discusses unit operations in the food industry, novel methods of food quality evaluation, and fundamentals of and increasing applications of nanotechnology in the food sector.
List of contents
1. Trends in Food Processing and Technology 2. Food Preservation and Hurdle Technology 3. Minimal Processing and Edible Coating 4. Unit Operations in Food Processing 5. Electromagnetics and Its Allied Applications in Food Processing 6. Ohmic Heating of Foods 7. Novel Methods of Food Quality Evaluation 8. Nanotechnology for the Food Industry
About the author
C. Anandharamakrishnan, PhD, is currently the Director of CSIR–National Institute for Interdisciplinary Science & Technology (NIIST), India and Former Director of the National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM-T), India. He is an active researcher with more than two decades of experience in research and administration. He has published over 160 research papers and is the author and editor of 10 books and 68 book chapters. He has two international patents and seven Indian patents. He has supervised 13 PhD theses and more than 50 bachelor’s and master’s theses.
Dr. Anandharamakrishnan is an elected fellow of the National Academy of Sciences, National Academy of Agricultural Sciences (NAAS), Fellow of Royal Society of Chemistry, Royal Society of Biology, Association of Food Scientists and Technologists (India), and the Institute of Engineers. He also serves as an editorial board member for reputed journals and as a member of Board of Studies at various academic institutions. Dr. Anandharamakrishnan has received several prestigious awards for his work, including the ICAR–Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences–2019.
Jeyan Arthur Moses, PhD, is Assistant Professor and In-charge at CMNSPU, National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM-T), India. Dr. Moses has handled multiple grant-in-aid and industry-sponsored research projects in various capacities and serves as an editorial board member and reviewer for selected reputed journals. His research focuses on 3D printing of foods, nutraceutical delivery systems, and food nanotechnology. He has received many awards for his work, including young scientists awards, best paper awards, travel grants, and others. He was also co-recipient of the prestigious American Society of Agricultural and Biological Engineers Superior Paper Award, among many others.
Summary
Looks at new technologies in food processing technology, covering hurdle technology, ohmic heating, edible coatings, and electromagnetics and allied applications. Also discusses unit operations in the food industry, novel methods of food quality evaluation, and fundamentals of and increasing applications of nanotechnology in the food sector.
