About the Book
The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.
Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.
In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.
Table of Contents:
- 1. A Comparative Study on Physico-Chemical, Textural, and Thermal Properties of Fresh, Micro-Oven Dried and Hot-Air Oven Dried Papaya Seed Pritam Sekhar Sarma, Prakash Kumar Nayak, Keasvan Radh Krishnan, Raju Sasikumar, Thameridus B. Marak
- 2. A Concise Overview of Novel Dehydration Method Electrohydrodynamic Drying (EHD) In Context of Food ProductsShivmurti Shrivastav, Monarch Shah
- 3. Thin-Layer Drying Kinetics of a Functional Fruit Leather Onkar Sarma, Mohit Kundlia, Charu Lata Mahanta
- 4. Different Techniques and Modeling of Polyphenols Extraction from Fruit Peels Mriganka Shekhar Borah, Ajita Tiwari, Kshirod Kumar Dash C.B. Khobragade
- 5. Microencapsulation Techniques for Preservation of Bioactive Compounds from Edible Flowers Kasturipusty, Ajita Tiwari, Kshirod Kumar Dash
- 6. Carbon Nanotube: Trending Scenario in Food and Agriculture Lakshmi Durga Mattaparthi, Lalita, Aseeya Wahid, Shilpa S Selvan, Abhishek Patel, Gottam Kishore and Puneet Kumar
- 7. Development and Validation of F Value Calculator for Pasteurization of Crab Meat R. Harini, N. Manimehalai, K. Rathna Kumar & Mohammed Tanveer
- 8. Fisheries Waste: A Source of Valuable Resources for Sustainable Development Anamika Yadav
- 9. Effect of Substitution of Chia Flour and Germinated Amaranth Flour on The Quality Characteristics of NoodlesRitika B. Yadav, Indu Panchal, and Jyoti Narwal
- 10. Effect of Gaseous Ozone Treatment on The Phytochemical Status of Chickpea Grains Nickhil C and Debabandya Mohapatra
- 11. Evaluation of Quality Changes Broken Rice-Barnyar Millet-Green Gram Based Extruded Snacks During StorageNisha R, Nickhil C and Pandiarajan T
- 12. Effect of Preservatives for Edible C-Phycoerythrin from Cyanobacterium Anabaena sp. BTA-903Pinku Chandra Nath, Onkar Nath Tiwari, TarunKanti Bandyopadhyay, and Biswanath Bhunia
- 13. Food Flavour Encapsulation- An Emerging Technology for the Improvement of Their StabilizationMumtahin Ul Kousar, Abida Jabeen, Aasima Rafiq, Miffta Yaseen, Taha Mukhtar
- 14. Quantitative and Qualitative Losses of Onion (Allium cepa) as Affected by Various Traditional Storage Practices in IndiaSaptashish Deb, Ram Chandra, P. M. V. Subbarao, Saurabh Yadav
- 15. Production of Functional Drink from Beetroot Juice Fermented with Kefir Neelakshi Kanwar, Lakhvinder Kaur
- 16. Sea buckthorn Juice with Micro-Nutrients as Immunity BoosterSweety Kumari and Sujata Pandit Sharma
- 17. Implementation of a Machine Learning Method for Quick Identification of Low Amylose Rice Varieties usingNear-Infrared Spectroscopy Shagufta Rizwana and Manuj Kumar Hazarika
- 18. Trends in Food Packaging Hemrajsinh Chhasatiya and Govind Tagalpallewar
- 19. Feasibility of Incorporating Fructooligosachharide in the Traditional Indian Non-Syrupy Sweets and To Study Their Organoleptic Qualities Mini Sheth, Viral Lodaya and Ria Ahuja
- 20. Phenomenological Kinetic Modelling of Conventional and Ultrasound-Extraction of Carotenoids from Passion Fruit Peel Using Green Solvent Hemanta Chutia, Charu Lata Mahanta
- 21. Determination of Nutrient Composition, Acceptability and Feasibility of Beta Glucan and FructooligosaccharidesIncorporated Traditional Recipes of GujaratHandwa and TheplaMini Shetha, Unnati Bhavsara, Ria Ahujaa
About the Author :
Dr. Kshirod Kumardash, Ph.D. is working as Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr. Dash completed his B.Tech in Agricultural Engineering from College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering from IIT Kharagpur; and Ph.D. in Food Process Engineering from IIT Kharagpur. Dr. Dash has obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. He is a life member of different professional bodies in India and a member of IFT, USA. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing. Other aspects of his career can be found on the site https://www.gkciet.ac.in/faculty/13
Dr Mudasir Ahmad Malik is working as Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal. He has completed his B. Tech in Food Technology from Islamic University of Science and Technology Awantipora and M. Tech and PhD in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology Longowal. He has a number of international publications in the field of Food Technology in reputed peer reviewed journals. He has worked on buckwheat starch during M Tech program and sunflower proteins isolates during PhD program. He has participated in number of national and International conferences related to Food Technology. He is currently working on the utilization of food wastes from food industries for the development of value added products. He has worked in number of universities of the country before joining the current institute. He is expert in food engineering, food chemistry, fruit and vegetable and cereal and pulses. https://www.gkciet.ac.in/faculty/15.
