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Emerging Thermal and Nonthermal Technologies in Food Processing
This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilizati...
Recent Trends in Mechanical Engineering
This book presents the select peer-reviewed proceedings of the International Conference on Futuristic Trends in Mechanical Engineering (ICOFTIME 2020). The contents focus on latest research in different areas of mechanical engineering such as additive manufacturing, vibrations, robotics and automation, nano and smart materials, green energy, supply chain management, aviation, and biomechanics. The book also includes numerical and optimization methods relevant for several real-life mechanical engineering problems. Given its contents, this book will prove useful for researchers and professionals alike.
Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering ...
Artificial Intelligence, Internet of Things, and Society 5.0
This book unlike any other previous book provides a platform for scholars and researchers to present the latest insights and findings on the application of artificial intelligence and other sustainable technologies for a human-centric society. It brings together technology with society with special attention given to AI and IoT-related intricacies for a digital economy. It covers a variety of research topics including block ciphers, network marketing for sustainability entrepreneurship and AI, AI and stock trading decisions, digital transformation, knowledge management, chatbot engineering, cybersecurity, and smart metering system. The book is a comprehensive reference work for scholars, academics, policymakers, students, and professionals presenting an overall understanding of AI, its present and future trends, and presents a discourse on important policies and strategies on inclusivity, diversity, bias, accountability, security, metaverse applications of AI, and other technologies such as IoT.
Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain p...
Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered d...
Nutri-Cereals
The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ...
India Today
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