Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Dairy Engineering
Advanced Technologies and Their Applications

Editors: Murlidhar Meghwal, PhD
Megh R. Goyal, PhD, PE
Rupesh S. Chavan, PhD

Dairy Engineering

Now on press
Pub Date: March 2017
Hardback Price: $169.95 US
Hard ISBN: 9781771883801
E-Book ISBN: 978-1-315-36621-0
Pages: 398pp w/ index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 17 color and 30 b/w illustrations

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more.

The first section of the book covers several advanced applications in dairy engineering, including chapters on plant-based coagulants used in cheese making, the rheology of fruit ripple, and role of emulsifying salts in cheese products. Section two focuses on process engineering of dairy products, covering dairy engineering in milk processing and milk products, aseptic food processing and packaging, high pressure processing of dairy products, and an examination of mechanization of traditional Indian dairy products. In the third section, dairy products for human health are addressed, such as health benefits of milk-derived bioactive peptides and potential human health benefits of probiotics. Section four on food laws and regulations covers modern food laws and regulations and their implications and also looks the food laws all over the world. This section also provides the details about entrepreneurship and management of food plants.

With chapters written by those engaged in dairy and food processing related production, research, training, and teaching, the coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology. Dairy Engineering: Advanced Technologies and Their Applications will be of value to researchers and faculty of Dairy technology and dairy process engineering and others, students, research centers, libraries, and food processing engineering specialists.

CONTENTS:
Foreword 1 by Vasant N. Pawar
Foreword 2 by Ramabhau T. Patil
Preface 1 by Murlidhar Meghwal
Preface 2 by Megh R. Goyal
Preface 3 by Rupesh S. Chavan

PART I: ADVANCED APPLICATIONS IN DAIRY ENGINEERING
1. Plant-Based Coagulants for Cheese Making: Review
Murlidhar Meghwal, R. Anusha, and O. S. Bindhu
2. Rheological Characterization of Fruit Fillings
Tanmay Nalawade, Rupesh S. Chavan, and Akruti Joshi
3. Role of Emulsifying Salts in Cheese Products
Atanu Jana, Dhanraj Padhiyar, and Rupesh S. Chavan

PART II: PROCESS ENGINEERING: DAIRY PRODUCTS
4. Dairy Engineering: Milk Processing and Milk Products
Rupesh S. Chavan, Anit Kumar, Rachna Sehrawat, and Tanmay Nalawade
5. Aseptic Food Processing and Packaging
Md. I. A. Ansari, Rupesh S. Chavan, Tanmaynalawade, Anit Kumar, and Shraddha Bhatt
6. HighPressure Processing of Dairy Products
Rupesh S. Chavan, Rachna Sehrawat, Prabhat K. Nema, and Kumar Sandeep
7. Introspection on Mechanization of Traditional Indian Dairy Products
A. K. Agrawal, K. K. Sandey, and K. Dewangan
8. Standardization of Milk-Based Product: Khurchan
Archana Khare and Anil Kumar Khare
9. Heat Desiccated Milk Product: A Condensed Milk
Chandrashekar D. Khedkar, Rupesh S. Chavan, S. D. Kalyankar, and Akruti Joshi

PART III: HUMAN HEALTH BENEFITS FROM VARIOUS DAIRY PRODUCTS
10. Milk-Derived Bioactive Peptides: Health Benefits
Prasad Patil, Surajit Mandal, Sudhir Kumar Tomar, and Rupesh S. Chavan
11. Potential Application of Probiotics for Human Health Benefits: Review
Ch. V. K. Sudheendra, V. Mishra, R. K. Shah, and Rupesh S. Chavan

PART IV: FOOD LAWS, ACTS, ORDERS, AND REGULATIONS
12. Brief High Lights and Implications of Food Laws: Case Study
Murlidhar Meghwal and Bhagirathram Kalwa
13. Food Regulations Around the Globe
Rupesh S. Chavan, Somya Tewari, Shraddha Bhatt, Tanmay Nalawade, and Rachna Sehrawat
14. Entrepreneurship and Management of Food Processing Plants
Neeraj, Rupesh S. Chavan, Anupama Panghal, Shraddha Bhatt, and Tanmay Nalawade
Index


About the Authors / Editors:
Editors: Murlidhar Meghwal, PhD
Professor, Food Science and Technology Division, Centre for Emerging Technology, Jain Global Campus, Jain University, Bangalore, India

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and professor at the Food Science and Technology Division at the Centre for Emerging Technology, Jain Global Campus, at Jain University, in Bangalore, India. Dr. Meghwal is working on developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; quality improvement, quality attribute optimization, and storage study of kokum (garcinia indica choisy); and freezedrying of milk. At present, he is doing research and acting as course coordinator for MTech (food tech) courses as well as teaching at the Food Science and Technology Division at Jain University Bangalore, India.

He has one book and many research papers publication in his credit, and he is a reviewer and an editorial board of several journals. He has attended many national and international seminars and conferences.

Dr. Meghwal received his BTech degree (agricultural engineering) in 2008 from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India. He received his MTech degree (dairy and food engineering) in 2010 from the Indian Institute of Technology Kharagpur, West Bengal, India; and his PhD degree (food process engineering) from the same institute. He worked as research associate at INDUS Kolkata, (a rice parboiling, milling, and processing company) in the eastern part of the India on the development of a quicker and industriallevel parboiling system for paddy and rice milling.

Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc. email: goyalmegh@gmail.com

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneer work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.

Rupesh S. Chavan, PhD
Assistant Professor, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, under the Ministry of Food Processing Industries, India

Rupesh S. Chavan, PhD, is an Assistant Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, under the Ministry of Food Processing Industries, India, and he is in charge of the International Bakery Research and Training Center at NIFTEM. He is a professor and researcher with a specialization in dairy and bakery products. He is an author or coauthor for more than 40 scientific publications. He is a Life Member of the Indian Dairy Association (IDA), the Society of Indian Bakers (SIB), and the Swedish South Asian Network on Fermented Foods (SASNETFF). He is engaged in dairy technology education for BTech and MTech. students in food technology and management. He has attended subject specific skill oriented courses and training sessions and several seminars, conferences, and workshops. He is a Principal Investigator and Co-Principal Investigator for projects on milk and milk products funded by different esteemed agencies. Dr. Chavan also has vast experience in research, manufacturing, and quality assurance in the biscuit and milk industry.




Follow us for the latest from Apple Academic Press:
Copyright © 2017 Apple Academic Press Inc. All Rights Reserved.