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Books in Food engineering

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    • Extrusion Cooking for Food and Feed

      • 1st Edition
      • May 1, 2026
      • Amit Baran Das + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 9 8 7 2
      • eBook
        9 7 8 0 4 4 3 2 9 9 8 8 9
      Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

    • Smart Engineering Approaches to Food Safety and Shelf Life Extension

      • 1st Edition
      • May 1, 2026
      • Yogesh K. Ahlawat + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 4 0 3 9 7 2
      • eBook
        9 7 8 0 4 4 3 4 0 3 9 8 9
      Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods provides solutions that have revolutionized the way we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of food preservation and processing in the 21st century. The book offers fresh insights and practical knowledge across various disciplines, with its emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality. It includes high-pressure processing, pulsed electric fields, and novel packaging materials designed to minimize spoilage and contamination. Other important topics covered are: intelligent packaging systems, process optimization techniques, besides sustainable practices. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technology.

    • Food Industry 5.0

      • 1st Edition
      • April 1, 2026
      • Abdo Hassoun
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 5 9 1 1
      • eBook
        9 7 8 0 4 4 3 3 6 5 9 2 8
      Food Industry 5.0: Components, Opportunities, and Challenges focuses on identifying potential enabling technologies that could be leveraged to shape the future of food in the coming years. Regenerative conversational artificial intelligence, the Internet of Everything, miniaturized and nanosensors, 4D printing, cobots and advanced drones, edge computing, redactable blockchain, metaverse and immersive techniques, 6G, cyber-physical-socia... systems, and cognitive digital twins are likely to be among the main driving technologies of Food Industry 5.0. Divided into three parts, the first one introduces the concept of Food Industry 5.0, its foundations, and driving principles, focusing on its three main components, mainly human-centricity, resilience, and sustainability. The second part identifies enabling technologies of Food Industry 5.0 and their evolutionary trajectories from the ongoing Food Industry 4.0 technologies. The main challenges in adopting Industry 5.0 technologies and future research directions will be presented in the third part. This book is an excellent resource that provides guidance and insightful perspectives to researchers, scholars, and students on the fundamentals of Industry 5.0 within agriculture and the food industry.

    • 3D Printing of Food Products for Sustainability

      • 1st Edition
      • January 1, 2026
      • Chaudhery Mustansar Hussain + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 1 6 5
      • eBook
        9 7 8 0 4 4 3 3 3 9 1 7 2
      3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.

    • Utilizing Microfluidics in the Food Industry

      • 1st Edition
      • November 20, 2024
      • C. Anandharamakrishnan + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 4 5 3 1
      • eBook
        9 7 8 0 4 4 3 1 3 4 5 4 8
      Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

    • Conductive Hydro Drying of Foods

      • 1st Edition
      • October 16, 2024
      • C. Anandharamakrishnan + 2 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 6 0 2 4
      • eBook
        9 7 8 0 3 2 3 9 5 6 0 3 1
      Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

    • Biscuit, Cookie and Cracker Production

      • 2nd Edition
      • September 13, 2024
      • Iain Davidson
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 1 0 2 4
      • eBook
        9 7 8 0 4 4 3 2 4 1 0 3 1
      Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving.Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company.

    • Advances in Biopolymers for Food Science and Technology

      • 1st Edition
      • May 31, 2024
      • Kunal Pal + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 9 0 0 5 6
      • eBook
        9 7 8 0 4 4 3 1 9 0 0 6 3
      Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.

    • Biodegradable and Edible Food Packaging

      • 1st Edition
      • April 24, 2024
      • Khalid Bashir + 4 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 6 2 4 6
      • eBook
        9 7 8 0 3 2 3 9 5 6 2 5 3
      Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution. This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.

    • Engineering Applications in Livestock Production

      • 1st Edition
      • January 20, 2024
      • Ayon Tarafdar + 4 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 8 3 8 5 3
      • eBook
        9 7 8 0 3 2 3 9 8 5 8 1 9
      Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others.