Current Developments in Biotechnology and Bioengineering
Advances in Food Engineering
- 1st Edition - August 24, 2022
- Imprint: Elsevier
- Editors: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Ricardo Soccol, Claude-Gilles Dussap
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 1 5 8 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 4 8 4 - 3
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information a… Read more
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Request a sales quoteAdvances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.
- Reviews technological advancements in food engineering
- Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis
- Presents innovative approaches like artificial intelligence in food engineering
- Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts
Post-graduates and researchers in biotechnology, food process engineering and food scientists, R&D companies and research institutes, Educational courses on Food Engineering
- Cover Image
- Title Page
- Copyright
- Series Editor
- Table of Contents
- Contributors
- Preface
- Section I Advanced analytical methods for estimating engineering properties of foods
- Chapter 1 Structural analysis of food materials
- 1.1 Introduction
- 1.2 Pure components properties and departure values of thermodynamic properties of food products
- 1.3 Food products as non-ideal mixtures of different fluid phases
- 1.4 Food products as irregular or fragmental structures: a fractal analysis
- 1.5 Conclusions and perspectives
- References
- Chapter 2 Rheological analysis of food materials
- 2.1 Introduction
- 2.2 Food rheology and microstructure
- 2.3 Food rheology affected by food composition, concentration, and particle size
- 2.4 Rheological classification of fluid foods
- 2.5 Rheology of semi-solid and solid foods
- 2.6 Rheology of food powder
- 2.7 Rheology of starch
- 2.8 Soft tribology to study oral processing of food
- 2.9 Advances in rheological measurement
- 2.10 Conclusions and perspectives
- Acknowledgment
- References
- Chapter 3 Thermal analysis of food materials
- 3.1 Introduction
- 3.2 Historical aspects
- 3.3 Nomenclature
- 3.4 Thermoanalytical techniques
- 3.5 Equipment calibration
- 3.6 Applications of thermal analysis in foods
- 3.7 Conclusions and perspectives
- References
- Chapter 4 Chemical analysis of food materials
- 4.1 Introduction
- 4.2 Methods of analysis
- 4.3 Case studies for food analysis
- Conclusions and perspectives
- Acknowledgement
- References
- Chapter 5 Spectral analysis of food materials
- 5.1 Introduction
- 5.2 Atomic spectral analysis in food
- 5.3 Molecular spectral analysis in food
- 5.4 Conclusions and perspectives
- References
- Section II Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics
- Chapter 6 Pressure-based processing technologies for food
- 6.1 Introduction
- 6.2 High-pressure processing
- 6.3 Microfluidization
- 6.4 Pressure-based filtration
- 6.5 Haelen technology
- 6.6 Conclusions and perspectives
- References
- Chapter 7 Light-based processing technologies for food
- 7.1 Introduction
- 7.2 Working principle of light-based technologies
- 7.3 Sources of UV light
- 7.4 Types of light-based food processing technologies
- 7.5 Microbial inactivation mechanism
- 7.6 Applications of UV light on food safety and quality enhancement
- 7.7 Applications of PL on foods
- 7.8 Applications of eBeam on food products
- 7.9 UV and PL system manufacturing companies
- 7.10 Regulations of light-based technologies
- 7.11 Limitations and challenges
- 7.12 Conclusions and perspectives
- References
- Chapter 8 Sound-based technologies in food processing
- 8.1 Introduction
- 8.2 Ultrasonic velocity
- 8.3 Attenuation coefficient
- 8.4 Applications of ultrasound technology in food processing
- 8.5 Advantages and limitations of ultrasound-based processing
- 8.6 Conclusions and perspectives
- References
- Chapter 9 Electric and magnetic field based processing technologies for food
- 9.1 Introduction
- 9.2 Dielectric heating
- 9.3 Ohmic heating
- 9.4 Infrared heating
- 9.5 Pulsed electric field
- 9.6 Oscillating magnetic field
- 9.7 Conclusions and perspectives
- References
- Chapter 10 Thermal processing technologies for food
- 10.1 Introduction
- 10.2 Principles of thermal processing
- 10.3 Thermal properties of food
- 10.4 Modes of heat transfer in processing techniques
- 10.5 Heating systems and heat transfer enhancements
- 10.6 Thermal processing technologies
- Drying systems
- Heat pump drying
- Superheated steam drying
- Infrared drying
- Radiofrequency drying
- Assisted drying technologies
- 10.7 Conclusions and perspectives
- References
- Chapter 11 Minimal processing methods for food
- 11.1 Introduction
- 11.2 Food spoilage microorganisms and enzymes
- 11.3 Minimally processed foods
- 11.4 Traditional technologies for food processing
- 11.5 Emerging technologies for food processing
- 11.6 Challenges in food processing
- 11.7 Conclusions and perspectives
- Acknowledgments
- References
- Section III Intelligent food processing systems
- Chapter 12 Machine learning techniques in food processing
- 12.1 Introduction
- 12.2 Machine learning methods
- 12.3 Applications of machine learning methods
- 12.4 Conclusions and perspectives
- References
- Chapter 13 Automatic control of industrial food processes
- 13.1 Introduction
- 13.2 Food and bioprocess control: situation, goal, and constraints
- 13.3 Engineering of automated systems for the food and biological industries
- 13.4 Process instrumentation, sensors, and others approaches
- 13.5 Determination of the operating conditions for the control of a process
- 13.6 Some advanced control strategies for food and bioprocesses
- 13.7 Automation in order to help operators' decisions
- 13.8 Robotics and food and bioindustry
- Conclusions and perspectives
- References
- Chapter 14 Raman spectroscopy-based imaging in the food industry
- 14.1 Introduction
- 14.2 Raman spectroscopy theory
- 14.3 Online Raman spectroscopy setup
- 14.4 Signal processing methods
- 14.5 Data analysis
- 14.6 Industrial applications of online Raman spectroscopy
- 14.7 Conclusions and perspectives
- References
- Chapter 15 Digitization of the food industry enabled by Internet of Things, blockchain, and artificial intelligence
- 15.1 Introduction
- 15.2 Internet of Things
- 15.3 Blockchain technology
- 15.4 Future trends
- 15.5 Case studies from food industries
- 15.6 Conclusions and perspectives
- References
- Index
- Edition: 1
- Published: August 24, 2022
- Imprint: Elsevier
- No. of pages: 468
- Language: English
- Paperback ISBN: 9780323911580
- eBook ISBN: 9780323984843
AT
Ayon Tarafdar
Dr. Ayon Tarafdar is currently working as an ARS Scientist at ICAR-Indian Veterinary Research Institute under the Ministry of Agriculture and Farmers Welfare. He obtained his Ph. D from NIFTEM-Kundli (India) in Food Engineering and has worked as a fully funded researcher in Washington University in St. Louis, Missouri, USA. His main research focus has been on non-thermal food processing operations, bioprocess modelling and optimization, nanotechnology, machine learning, food waste valorization, advanced food characterization tools and precision agriculture. He has published more than 92 scientific research papers and reviews in addition to thirteen book chapters, two books and one patent (filed). Dr. Tarafdar serves on the Editorial board of the Journal of Food Quality (IF 3.20) and the International Journal of Chemical Engineering (IF 2.72).
Affiliations and expertise
ICAR-Indian Veterinary Research Institute, Bareilly, Uttar Pradesh, IndiaAP
Ashok Pandey
Prof. Ashok Pandey is currently Executive Director, Centre for Energy and Environmental Sustainability-India, Lucknow. His major research and technological development interests are industrial and environmental biotechnology and energy biosciences, focusing on biomass to biofuels and chemicals, waste to wealth and energy, etc.
Affiliations and expertise
Executive Director, Centre for Energy and Environmental Sustainability-India, Lucknow, IndiaRS
Ranjna Sirohi
Dr. Ranjna Sirohi is currently working as Research Professor in Korea University, Seoul. She obtained B.Tech. degree in Biochemical Engineering and M.Tech. degree in Agricultural Engineering with specialization in Food Biotechnology Engineering. She has worked as Visiting Researcher at the École Polytechnique Fédérale de Lausanne, Switzerland, as Scientist at Centre for Energy and Environment Sustainability, Lucknow and as Senior Project Associate at CSIR-NEERI, Nagpur. She obtained her Ph.D. degree in Process and Food Engineering from G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand. Her major research interests are in the field of Bioprocess Technology - Food & Food Waste Valorisation-Waste to Wealth – Biofuels. She has 65 publications/communications that include 32 research and review papers, 12 book chapters, 7 popular articles and 14 conference proceedings.
Dr Sirohi has won several awards and honors that include Research Excellent Award in the international conference on New Horizons in Biotechnology, Trivandrum, India (2019), Best Poster award in 8th International Forum on Industrial Bioprocessing (IBA-IFIBiop 2019), Miri; Sarawak, Malaysia (2019) and Research Excellence Award in International Conference on Bio-Innovation for Environmental and Health Sustainable Developments (BEHSD-2018), Lucknow, India (2018). She is the Life member of Indian Society of Agricultural Engineers (ISAE); the Biotech Research Society, India (BRSI); Indian Science Congress Association (ISCA) and Association of Food Scientists & Technologists, India (AFSTI).
Affiliations and expertise
Research Professor, Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of KoreaCS
Carlos Ricardo Soccol
Carlos Ricardo Soccol - Heat Bioprocess Engineering and Biotechnology Division at Federal University of Paraná-Brazil, Mentor of Master and PhD program (1997) at the Federal University of Paraná. Mentor of the Centre for Agro-industrial and Agri-food Biotechnology of Paraná-CENBAPAR (2004). 10 Parana Science and Technology Award (1996). Best Scientific Achievement of the Year 2001 by Ministry of Sugar of Cuba (MINAZ). Scopus/Elsevier Award (2009). Doctor Honoris Causa Université Blaise Pascal-France (2010), Outstanding Scientist Award- 5th International Conference on Industrial Bioprocesses, Taipei-Taiwan (2012). Elected Full Member of the Brazilian Academy of Sciences - Engineering Area (2013). Henri Nestlé Prize in Food Science and Technology (2014). Polytech-Reseau Écoles d'Ingénieurs de France Medal (Paris 2015). Medal and Diploma of Merit, CREA-PR (2016). Scientific and Technological Merit, Legislative Assembly of the State of Paraná (2016). Scientist of the Year - Nanocell Institute (2017), Order of Scientific Merit - Commander Class, MCTIC/ Brazil Presidency of the Republic (2018).The IBA Felow- Mexico (2021). Full Professor of Industrial Biotechnology at the Federal University of Paraná and HDR Professor - École Supériure D’Ingénieurs de Luminy, Aix-Marseille Université-France. Editor, Journal Biotechnology Research and Innovation. Vice-President Brazilian Biotechnology Association (2021 - ). Has experience in Industrial Biotechnology, with an emphasis on the following specialities: Bioprocess Engineering and Applied Biotechnology (Agriculture, Food, Human Health, Animal Health, Industrial Biotechnology, Cosmetics, Environment and Bioenergy). To date, he has supervised 25 postdoctoral fellows, 95 doctors, 132 masters and has 1.488 publications/communications, including 35 books, 210 book chapters, 541 full articles published in periodicals, 185 full papers published in event proceedings, 397 abstracts published in event proceedings. He has registered 120 patents, several of which are with companies and have been licensed. His research articles have been cited more than 45.950 times in the Google Scholar Citations database, with an H factor of 104.
Affiliations and expertise
Professor, Department of Bioprocesses Engineering and Biotechnology (DEBB), Federal University of Parana (UFPR), Curitiba, PR, BrazilCD
Claude-Gilles Dussap
Prof Claude-Gilles DUSSAP is graduated in Chemical Engineering from the University of Toulouse in 1978. He did her PhD degree in Chemical and Biochemical Engineering Department, focusing on development of bioreactor at the University Blaise Pascal (Clermont-Ferrand). He is presently head of the team Chemical and Biochemical Engineering in the Institut Pascal (University Blaise Pascal -- CNRS). He has been much involved in the analysis of the relationships, which exist between the physiological responses of microorganisms and bioreactors environment. This includes insightful investigation in metabolic engineering (metabolic fluxes distribution, control and regulation of metabolism) and thorough analysis of bioreactor performances regarding the mass, heat, light-energy transfer and mixing properties of reactors. He has a strong experience in mathematical modelling of biological kinetics, thermodynamical equilibrium properties of aqueous solutions and of reactor characteristics. He has a track record experience in the design and the mathematical modelling of MELiSSA (Micro-Ecological Life Support System Alternative) ecosystem, which is the biological life support system developed by European Spatial Agency (ESA) for long duration spatial missions. His main domain of expertise covers all the process engineering aspects of the bioreactors design, modelling, scale-up and control in relation with the food quality and nutritional properties of food recipes for spationauts. He has been in charge of the definition of Life Support issues in the European framework program AURORA. He is member of the evaluation committee of European Science Fondation. His main research activities concern Chemical engineering; Metabolic engineering: metabolic fluxes calculation; Mass and energy transfer modelling and assessment of coupling with metabolic limitations; Applied thermodynamics (modelling of equilibrium properties); and Thermokinetic modelling and application of Thermodynamic of Irreversible Processes to biotransformations.
His interests have been extended to bioenergy production processes and assessment of environmental impact of biotechnology processes regarding 2G and 3G biofuels. The results of these research works have been published in 150 papers. He has supervised 25 PhD students and 70 MSc lab works.
Affiliations and expertise
Head of the Chemical and Biochemical Engineering team, University Blaise Pascal, CNRS, FranceRead Current Developments in Biotechnology and Bioengineering on ScienceDirect