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Innovations in Agricultural and Biological Engineering
While food preservation has been undertaken since time immemorial through techniques such as heating, cooking, drying, concentration, freezing, and cooling, a big challenge today is saving food from deterioration in terms of loss of nutrients, texture, and sensorial characteristics. This new book, Nonthermal Pulsed Electric Field Technology for the Food Industry, illustrates the contemporary pulsed electric field processing techniques for food preservation, an emerging technique that has certain advantages over conventional thermal food processing techniques. CONTENTS: About the Authors / Editors: Editors: Preeti Birwal, PhD Scientist, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Preeti Birwal, PhD, is currently working in the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at Jain Deemed to be University, Bangalore, India, as a member of the board of examiners and placements. She has also work with Lovely Professional University, Jalandhar, India. She is advising several MTech and BTech scholars in food technology and has successfully guided five postgraduate students for their dissertation work. She has participated in several national and international conferences and seminars. She has delivered lectures as a resource person on doubling farmers’ income through dairy technology in a training sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has also delivered keynote lectures at international conferences. She has organized one national conference and acted as an advisory member and coordinator for global and international conferences. She has received a Young Women Scientist Young Researcher Scientist Award and Outstanding Scientist Awards from various organizations. She was named outstanding reviewer of the month for Current Research in Nutrition and Food Science Journal. She has 22 research and review papers, 12 edited international books, 12 book chapters, about 34 popular articles, six conference papers and 62 abstracts, and two editorial opinions to her credit. She is serving as an external examiner for various Indian state agricultural universities. She is also serving as editor and reviewer for several journals. Megh R. Goyal, PhD, PE Retired Professor of Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Technical Editor - in - Chief, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc. Megh R. Goyal, PhD, PE, is a Retired Professor of Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books. Baldev Singh Kalsi, PhD Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India Baldev Singh Kalsi, PhD, is working as a Senior Research Fellow at the ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, Punjab, India. He is actively involved in the field of food engineering research. His master’s degree focused on preservation of juices using ultrasound and in combination with thermal or/and pressure. He is currently working in the area of ohmic heating-assisted extraction of valuable components from agricultural produce. He has participated in many national and international conferences and has won a Best Oral Presentation Award at the 55th Annual Convention of the Indian Society of Agricultural Engineers (ISAE) and International Symposium on Emerging Trends in Agricultural Engineering Education, Research and Extension, Patna, Bihar; and a Best Poster Presentation Award at the VIIth International Conference on Global Research Initiatives for Sustainable Agriculture & Allied Sciences (GRISAAS–2022), Birsa Agricultural University, Jharkhand, India. He is the recipient of a University Merit Scholarship during his master’s and PhD degree programs. He has two research papers in international journals, one accepted book chapter, two popular articles, and six abstracts, to his credit. Ankita Kataria, PhD Assistant Professor, Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India Ankita Kataria is currently working as Assistant Professor Food Technology in Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab. She is a member of the Board of Studies, Board of Control and Departmental Doctoral Research Committee. She has been awarded PhD Food Technology from Punjab Agricultural University, Ludhiana, Punjab, India. She is a recipient of ICAR-Senior Research Fellowship. She has worked as R&D Manager in Britannia Industries Limited in which she managed the Tiger brand. She is a Silver Medalist in MSc Food Technology and Gold Medalist in BTech Dairy Technology. She also has more than 30 publications in reputed journals and magazines within a short career span which also includes an editorial opinions. She has presented in international and national conferences and won best presentation award. She has also been invited for television and institutional talks on topics including millets and ayurvedic food products. She has successfully organised and delivered lectures in various conferences, workshops and hands-on trainings. She has received Young Scientist Award by Agro Environmental Education & Farmer's Welfare Society (AEEFWS) of which she is also a Life Member. She is advising several Ph.D., M.Sc. and B.Sc.scholars in food technology and has successfully guided three postgraduate students for their dissertation work. She is also serving as reviewer for several journals. She has served as the first Centre Manager, Centre of Excellence for Food Fortification (CEFF) at National Institute of Food Technology Entrepreneurship and Management (NIFTEM) and worked for setting up and inauguration of the Rice Fortification Unit under the Centre of Excellence for Food Fortification (CEFF), NIFTEM Haryana. |
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