Technologies in Food Processing

With the unprecedented increase in the world’s population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed.

In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals.

The book looks at new research in several areas of food processing technology, including:

• applications of ohmic heating
• cold plasma in food processing
• the role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foods
• the commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerase
• the used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional properties
• edible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality
• natural colorants, as opposed to synthetic coloring, which may have toxic effects
• hurdle technology in food industry
• extrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cooking
• unrecognized potential of agro-industrial waste
• the relevance of traceability systems for food supply chain, particularly as a sustainable solution

The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field

Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, India. He mainly works in the area of food engineering and technology, and his research deals primarily with the process development, value addition, and exploration of newer quality control methods. He has published more than 170 papers in national/international journals, has authored four books, and is the editor of four books. He has contributed over 20 chapters to books by national and international publishers and has represented the India in several different foreign countries, including Israel, Canada, China, Switzerland, Germany, France, Singapore, etc., in different programs. He has successfully handled a number of projects from government agencies and industry in the capacity of principal investor or co-principal investor. He also successfully transferred technology to the industry and has made significant contributions toward newer process development and has imparted professional guidance to industries. Dr. Sharma is a member/life member to various associations and state and national committees and has acted as a referee and editorial board member for different journals.

Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Longowal, Punja, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed 7 research projects and has published 100 international/national scientific papers, 50 book reviews in peer-reviewed journals, 25 chapters and has authored/edited 06 books. He is a member of the editorial advisory boards of national/international journals. He has received advance trainings from different institutes/labs including International Centre for Genetic Engineering & Biotechnology, Italy, and Chembiotech Labs, University of Birmingham Research Park, Birmingham, United Kingdom. He has visited several countries like USA, UK, Canada, Switzerland, Italy, China, Singapore, Iran, Thailand etc. Dr Panesar was also awarded ‘Young Scientist Fellowship’ by Punjab State Council for Science & Technology, India.