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This book describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products.
List of contents
Chapter 1: Novel Approach for Non-Thermal Applications in Dairy Processing Industry
Chapter 2: Pulse electric field processing of milk
Chapter 3: High Hydrostatic Pressure Processing for Dairy Products
Chapter 4: Cold plasma: An emerging technology on milk and dairy products processing
Chapter 5: UV Pasteurization Technical Approach for Market Milk Processing
Chapter 6: Application of Ultrasonic for Dairy Products Processing
Chapter 7: Application of Supercritical CO2 Extraction Process for Dairy Product Processing
Chapter 8: Application of Radiation based Processing of Dairy Products
Chapter 9: Bio-preservation of dairy products: A non-thermal processing & preservation approach for shelf life extension of dairy products
Chapter 10: Treatment of dairy industry wastewater using non-thermal processing techniques
Chapter 11: Surface pasteurization and disinfection of dairy processing equipment using cold plasma techniques
Chapter 12: Safety, regulatory aspects, and environmental impacts of using non-thermal processing techniques for dairy industries
About the author
Dr. M. Selvamuthukumaran is presently Associate Professor & Head of the Department of Food Technology, Hindustan Institute of Technology & Science, Chennai. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
Dr. Sajid is an Associate Professor and Assistant Dean for Research and Graduate studies at College of Food and Agriculture, UAEU. He teaches advance courses in food science and food Chemistry.
His major interests are in food protein and lipid chemistry, bioactive peptides, and functional foods and nutraceuticals, plant-based proteins, novel non-thermal technologies and food by-product valorization. Currently, he is leading an active research program at UAEU which focus on bioactive molecules in camel milk and dates, investigating their functional, structural and nutraceutical properties, and their encapsulation at micro and nano level.
He has published his research in leading refereed journals and presented his research results in both national and international conferences. He has published more than 70 articles and edited 3 books. Dr. Maqsood received multiple prestigious awards that recognized his research activities and leadership skills. He has taught, supervised and trained several graduate and undergraduate students as well as international researcher scholars in the area of Food protein Chemistry, Bioactive peptides, and proteomics.
Summary
This book describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products.
