Handbook of Research on Food Processing and Preservation Technologies (eBook, PDF)

Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Redaktion: Birwal, Preeti; Sharma, Monika; Goyal, Megh R.

• Format: PDF

Produktbeschreibung

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.



Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods.

Other volumes in the set include:

Volume 1: Nonthermal and Innovative Food Processing Methods

Volume 2: Nonthermal Food Preservation and Novel Processing Strategies

Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques

Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety

Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance

Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 350
• Erscheinungstermin: 24. November 2021
• Englisch
• ISBN-13: 9781000404913
• Artikelnr.: 62673218

Autorenporträt

Preeti Birwal, PhD, is working as a Scientist (processing and food engineering) 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 the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at the Jain Deemed to be University, Bangalore, 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, an edited book, 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. She is also serving as 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. She has successfully completed AUTOCAD 2D & 3D certification. She is a life member of IDEA. 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 80 books. Monika Sharma, PhD, is working as a Scientist in the Dairy Technology Division at the Southern Regional Station of the ICAR-National Dairy Research Institute, Bengaluru, India, and is actively involved in teaching and research activities. She was formerly a scientist at ICAR-Central Institute of Postharvest Engineering & Technology, Ludhiana, Punjab, for more than five years. Dr. Sharma has more than ten years of research experience. She has worked in the area of convenience and ready-to-eat foods, functional foods, quality evaluation, composite dairy foods, starch modification and its application in dairy food products, etc. Presently, she is working in the area of functional and indigenous dairy foods. She has published several research papers in peer-reviewed journals, edited books, technical bulletins, technology inventory books, book chapters, popular articles, and more than 20 conference papers. She has successfully guided six postgraduate students for their dissertation work. She has worked as a principal investigator of several research projects and has developed various technologies, for which she has also conducted entrepreneurship development programs. She has earned several awards, such as an ICAR-JRF award and fellowship, first rank in all India level Agricultural Research Services examination in the discipline of Food Science & Technology ICAR-NET, conference awards, institute awards, etc. She is a life member of the Indian Science Congress and the Association of Food Scientists and Technologists (India).

Inhaltsangabe

PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING 1.
Radio Frequency Identification (RFID): Basic Principles and Applications in
the Food Industry 2. Applications of Radio Frequency Heating Technology in
Food Processing 3. Potential Use of Robotics in the Food Industry 4.
Three-Dimensional Printing of Food Products: Printing Techniques, Novel
Applications, and Printable Food Materials PART II: SENSOR-BASED EVALUATION
METHODS FOR FOOD QUALITY 5. Role of Artificial Intelligence for Quality
Evaluation of Food Products 6. Advances in Color Measurement of Food
Products 7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool
for Evaluation of Quality and Safety of Food Products 8. Food Labeling as a
Marketing and Quality Assurance (QA) Tool 9. Detection of Pesticides in
Fruits and Vegetables: Principles and Methods PART III: MATHEMATICAL
SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL 10. Mathematical Analysis
of Moisture Sorption in Food Products 11. Numerical Methods and Modeling
Techniques in Food Processing 12. Energy Storage Using Phase Change
Materials: Principles, Methods, Numerical Simulations, and Applications in
Food Processing 13. Dielectric Properties of Animal Source Foods (ASF) and
Applications for Quality Evaluation