Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Food Engineering
Emerging Issues, Modeling, and Applications

Editors: Murlidhar Meghwal, PhD
Megh R. Goyal, PhD

Food Engineering

Now on press
Pub Date: November 2016
Hardback Price: $159.95 US
Hard ISBN: 9781771883689
E-Book ISBN: 9781315366258
Pages: 396 pp with index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 30 color and 27 b/w illustrations

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts:

  • modeling in food engineering
  • research advances in food engineering
  • role of food engineering in human health
  • emerging issues and applications in food engineering
The first section explores several new food processing technologies that are of immense interest in relation to food safety and quality. With the rapid adaptation, modification, and infusion of new processes and instrumentation, consumers can have access to safe, nutritious, high-quality products through the governing principles of mathematical modeling. The fundamental principles of food processing methods and associated numerical approaches are some of the key elements addressed in this section.

The second section covers some of the latest development in food engineering, such as the role of encapsulation in food and nutrition and innovative and intelligent food packaging technologies. Section three of the book mainly deals with the effect of processed food products on human health and presents some new engineering methods to produce products, such as three-dimensional printing of food; structuring edible oil using food-grade oleogelators; and extraction technology for volatile aroma compounds from rice. It also looks at nonthermal processes, such as pulsed electric fields, pulsed light, high hydrostatic pressure and ionizing radiation, the use of biosensors in food engineering, and milk pasteurization by microwave.

The final section highlights the application of the most recent trends and emerging technologies in food processing sector, such as the application of probiotic and prebiotic for human health; the effect of functional foods and nutraceuticals on human health; phytochemicals, functional foods, and nutraceuticals for oral cancer chemo-prevention; and uses and applications of aromatic and medicinal plants in food engineering.

With contributions from contributors from several countries, the book will be a valuable addition to libraries of professionals, researchers, faculty, and others involved in many aspects of food processing and production.

CONTENTS:
Preface by Murlidhar Meghwal
Preface by Megh R. Goyal

PART I: MODELING IN FOOD ENGINEERING
1. Governing Principles of Mathematical Modeling
A. Santhakumaran

2. Modeling of Water Absorption in Chick Peas during Soaking
C. V. Kavitha-Abirami and A. Santhakumaran

3. Mathematical Modeling in Foods: Review
Satya Vir Singh and Ashok Kumar Verma

PART II: REVIEW OF RESEARCH ADVANCES IN FOOD ENGINEERING
4. Role of Encapsulation in Food and Nutrition
Arpita Das and Runu Chakraborty

5. Food Packaging Technologies
John Brockgreitens and Abdennour Abbas

PART III: ROLE OF FOOD ENGINEERING IN HUMAN HEALTH
6. Application of Probiotic and Prebiotic for Human Health
Murlidhar Meghwal and Harita R. Desai

7. Functional Food, Nutraceuticals and Human Health
Murlidhar Meghwal and Tridib Kumar Goswami

8. Phytochemicals, Functional Food and Nutraceuticals for Oral Cancer Chemo-prevention
Satarupa Banerjee and Jyotirmoy Chatterjee

9. Food Engineering: Aromatic and Medicinal Plants
Dawn C. P. Ambrose


PART IV: EMERGING ISSUES AND APPLICATIONS IN FOOD ENGINEERING
10. Three Dimensional Printing of Food
Bhupendra M Ghodki, Brajesh Kumar Panda, Devendra M. Ghodki, and Tridib Kumar Goswami

11. Structuring Edible Oil Using Food Grade Oleogelators
Ashok R. Patel

12. Extraction Technology for Rice Volatile Aroma Compounds
Deepak Kumar Verma and Prem Prakash Srivastav

13. Nonthermal Process: Pulsed Electric Fields, Pulsed Light, High Hydrostatic Pressure AndIonizing Radiation
Brajesh Kumar Panda, Gayatri Mishra, and VivekKumar

14. Biosensors in Food Engineering
Minh-Phuong Ngoc Bui, Snober Ahmed, and Abdennour Abbas

15. Milk Pasteurization by Microwave
Asaad R. S. Al-Hilphy, Ammar.B. R. Al-temimi, and Alaa. A. Al-Seraih

Index


About the Authors / Editors:
Editors: Murlidhar Meghwal, PhD
Food Technology, Centre for Emerging Technologies, 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 freeze-drying 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 industrial-level parboiling system for paddy and rice milling.

Megh R. Goyal, PhD
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.

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.




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