About the Book
Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics along with prolonging its shelf-life. This new volume, Nonthermal Light-Based Technologies in Food Processing, explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development.
In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations.
This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers.
Table of Contents:
PART I: LIGHT-BASED TECHNOLOGIES: AN INTRODUCTION 1. Introduction to Light-Based Technologies for Food Processing: Current Status, Future Scope, and Opportunities PART II: ULTRAVIOLET LIGHT TECHNOLOGY: ADVANCES IN FOOD PROCESSING 2. Introduction to Ultraviolet Light: Principles, Advantages, Limitations, and Applications 3. Ultraviolet Light Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy 4. Effect of Ultraviolet Light on Microbial Inactivation: Mechanism of Inactivation and Impact on Different Microorganisms 5. Kinetic Modeling and Evaluation of Physicochemical and Microbial Changes by Ultraviolet Light Exposure 6. Application of Ultraviolet Light in Solid and Semi-Solid Foods PART III: PULSED LIGHT (PL) TECHNOLOGY: ADVANCES IN FOOD PROCESSING 7. Introduction to Pulsed Light: Principles, Mechanism of Action, Advantages, Limitations, and Applications 8. Design Considerations and Factors Affecting Pulsed Light Efficacy 9. Fundamentals of Microbial Inactivation by Pulsed Light 10. Application of Pulsed Light in Liquid Foods 11. Application of Pulsed Light in Solid and Semi-Solid Foods 12. Application of Pulsed Light in Meat, Fish, and Poultry Products 13. Modeling of Pulsed Light in Food Processing PART IV: LIGHT-EMITTING DIODES: ADVANCES IN FOOD PROCESSING 14. Introduction to Light-Emitting Diodes: Principles, Fundamentals, Advantages, Limitations, and Applications 15. Light-Emitting Diode Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy 16. Light-Emitting Diodes: Mechanism of Inactivation of Microorganisms and Effects on Different Microorganisms 17. Applications of Light-Emitting Diodes in Liquid Foods 18. Applications of Light-Emitting Diodes in Solid and Semi-Solid Foods
About the Author :
C. K. Sunil, PhD, is currently working as Assistant Professor in the Department of Food Engineering and Centre of Excellence for Grain Sciences at the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India. He has over 17 years of teaching, research, and industry experience. Dr. Sunil has published scientific papers in peer-reviewed journals and book chapters. At present, he is working on processing of millet, design and development of processing machineries, application of novel thermal and nonthermal technologies, and valorization of processing waste. He teaches in different areas of food processing/food engineering, such as unit operations, introduction to food processing, advances in food processing, processing of cereals, pulses and oilseeds, thermal and non-thermal processing of foods, etc. He serves as a review editor for Frontiers in Sustainable Food Systems and Frontiers in Food Science and Technology-Food Packaging and Preservation. He also serves as a peer reviewer for several international journals and is also a member of different professional bodies.
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 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
Preeti Birwal, PhD, is working as a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She is currently working in 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 participated at several national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She is advising several MTech scholars in food technology and has successfully guided postgraduate students for their dissertation work. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer of several journals. Dr. Birwal has been named outstanding reviewer of the month by the online journal Current Research in Nutrition and Food Science.
R. Mahendran, PhD, is currently Professor and Head of the Centre of Excellence in Nonthermal Processing at the National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, India. His research focus includes cold plasma applications on agri-food, food structure shape transformation, and novel nonthermal processing on food systems. Dr. Mahendran has authored over 100 publications in reputed journals, popular articles, and book chapters. He has been awarded with the Dr. V. Subrahmanyan Best Scientist Award for the year 2021 for his outstanding research contributions. He is the fellow of the Institute of Food Science and Technology and Fellow of the Institution of Engineers. Dr. Mahendran is also a life member of many professional bodies in his field. He also serves as guest editor, editorial board member, and reviewer for reputed food processing journals. He completed his BTech in Chemical Engineering and MTech in Industrial Biotechnology from SASTRA University, Thanjavur, Tamil Nadu and PhD in Food Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India.
