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Elsevier

Sustainable Thermal Processing in Food Manufacturing

Ohmic, Microwave and Induction Technologies

  • 1st Edition - April 1, 2027
  • Latest edition
  • Editors: Ravi Pandiselvam, Ranil Coorey, Kaavya Rathnakumar
  • Language: English

Sustainable Thermal Technologies in Food Processing: Ohmic, Microwave, and Induction Technologies offers an authoritative resource on advanced thermal processing techno… Read more

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Description

Sustainable Thermal Technologies in Food Processing: Ohmic, Microwave, and Induction Technologies offers an authoritative resource on advanced thermal processing technologies critical for modern food preservation and extraction. Addressing the limitations of conventional thermal methods, this reference explores energy-efficient, high-quality, and environmentally responsible heating techniques. The chapters cover fundamental engineering principles, food safety mechanisms, system design, process control, and digital innovations including AI and IoT integration. Specialized topics include drying, pasteurization, cooking, bioactive compound extraction, thawing, fermentation, and nutritional impacts. The text also presents industrial-scale applications, regulatory frameworks, and future research directions, providing a holistic understanding of these emerging technologies. This book equips industry professionals, academic researchers, and students with critical insights to select, model, and implement sustainable thermal processes. It supports innovation in food manufacturing by delivering comparative evaluations, scale-up challenges, and sustainability assessments, fostering adoption of green technologies for improved food safety, quality, and environmental performance.

Key features

  • Provides comparative analysis of ohmic, microwave, and induction heating for food processing
  • Explores modeling, simulation, and digitalization tools for process optimization
  • Details industrial and pilot-scale applications with case studies
  • Evaluates energy efficiency, sustainability, and life cycle impacts

Readership

Researchers, and academics in the fields of food processing, food science and technology, agriculture, biotechnology, and industrial engineering; Graduate students in food related disciplines

Table of contents

1. Introduction to Sustainable Thermal Processing in Food Systems

2. Engineering and Thermophysical Principles of Ohmic, Microwave, and Induction Heating

3. Food Safety and Microbial Inactivation Mechanisms

4. System Design and Process Control Strategies

5. Modeling, Simulation, and Digitalization in Thermal Processing

6. Drying of Fruits, Vegetables, and Grains

7. Pasteurization and Sterilization of Liquids

8. Pre-Processing of Fruits and Vegetables

9. Thermal Cooking Applications

10. Extraction of Bioactive Compounds and Essential Oils

11. Thawing and Tempering of Frozen Foods

12. Fermentation Support and Enzyme Inactivation

13. Texturization and Gelation in Protein-Rich Foods

14. Nutritional, Sensory, and Functional Impacts of Advanced Heating

15. Energy Efficiency, Sustainability, and Life Cycle Assessment

16. Industrial and Pilot-Scale Installations

17. Challenges in Scale-Up and Commercial Adoption

18. Regulatory Compliance and Quality Standards

19. Research Gaps and Future Directions

Product details

  • Edition: 1
  • Latest edition
  • Published: April 1, 2027
  • Language: English

About the editors

RP

Ravi Pandiselvam

Dr. R. Pandiselvam is a Senior Scientist (Agricultural Engineering) at ICAR-Indian Agricultural Research Institute (IARI), New Delhi. He received his B.Tech. in Agricultural Engineering (2010) and M.Tech. in Agricultural Processing & Food Engineering (2012) from Tamil Nadu Agricultural University (TNAU), Coimbatore. He completed his Ph.D. from TNAU in 2015 and joined ICAR in 2016 as a Scientist at the ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala. During his tenure at CPCRI (2016–2024), Dr. Pandiselvam significantly contributed to the design and development of several post-harvest technologies including a minimal processing machine for tender coconut, a continuous-type coconut testa removing machine, a tender coconut cutting machine, and preservation protocols for trimmed tender coconut. He was also involved in the development and commercialization of value-added coconut-based food products such as Kalpa Krunch, Frozen Coconut Delicacy, and Matured Coconut Water-Based Beverages, benefitting over 40 entrepreneurs. He has trained more than 8,000

stakeholders through demonstrations and capacity-building programs. Dr. Pandiselvam has authored over 100 research and review articles in reputed journals, co-authored 7 books and 67 book chapters, and serves on editorial boards of several international journals. His achievements have been recognized with prestigious awards, including the NAAS Young Scientist Award (2020), NAAS Associate (2021), ISAE Distinguished Service Award (2020), and inclusion in the World’s Top 2% Scientists list by Stanford University & Elsevier. Recently, he was honored with the Rashtriya Krishi Vigyan Puraskar 2025– Young Scientist Award for his outstanding contributions to agricultural engineering and technology dissemination.

Affiliations and expertise
Senior Scientist, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India

RC

Ranil Coorey

Professor Ranil Coorey was an industry professional before joining Curtin University. His work includes the extraction of biomolecules for food applications including from Australian native food plants.

Affiliations and expertise
School of Molecular and Life Sciences, Curtin University, Australia

KR

Kaavya Rathnakumar

Kaavya Rathnakumar is a Market Development Manager Mineral Nutrition – Technical and Custom Solutions at Jungbunzlauer Inc. She brings over a decade of experience spanning research, product development, technical services, and commercialization in both B2B and B2C environments. Prior to her current role, she served as a Food Scientist at Balchem Human Nutrition and Health in St. Louis, Missouri, Innovation Scientist at Beyond Meat in Los Angeles, California, and as Postdoctoral Research Associate and Director at the Frozen Dessert Center in the Department of Food Science, University of Wisconsin–Madison. Dr. Rathnakumar’s expertise lies at the intersection of scientific innovation and market-driven product development. Her work encompasses sustainable by- product utilization through non-thermal processing, ingredient and process innovation for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, and advanced formulation strategies involving milk lipids, phospholipids, structured fats, and emulsions. She has led multiple strategic innovation initiatives in plant and dairy protein systems using novel process engineering techniques. In addition to her technical credentials. Dr. Rathnakumar has formal training in business analytics, economics, and financial strategy through the Harvard Business School’s Core Business Certification, equipping her with a strong foundation in commercial strategy. She is an active member of several professional associations, including the Institute of Food Technologists (IFT), the American Dairy Science Association (ADSA), the American Association of Agricultural and Biological Engineers (ASABE), and the American Oil Chemists’ Society (AOCS). Her contributions have earned her nine international awards, such as the John Brandt Award from Land O’Lakes and Midwest Dairy, and the Women in Engineering Award from ASABE in 2020. Dr. Rathnakumar is the author of over 30 peer-reviewed articles, 10 book chapters, and 6 edited books, and has delivered more than 40 conference presentations. She serves as a special editor for journals such as Journal of Food Quality and Food Measurement and Sustainability, and is an active reviewer for USDA research programs.She holds a Ph.D. in Dairy and Food Science from South Dakota State University, a Master of Engineering in Food Engineering and Bioprocess Technology from the Asian Institute of Technology, Thailand, and a Bachelor's degree in Food Processing Engineering from the Indian Institute of Food Processing Technology, India.

Affiliations and expertise
Market Development Manager, Mineral Nutrition – Technical and Custom Solutions, Jungbunzlauer Inc, Boston, USA