Utilizing Microfluidics in the Food Industry
Applications and Techniques
- 1st Edition - November 20, 2024
- Imprint: Academic Press
- Editors: C. Anandharamakrishnan, Jeyan Arthur Moses, Pramila Murugesan, Maria Leena
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 4 5 3 - 1
- eBook ISBN: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 pres… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteUtilizing 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.
- Addresses the basic fundamental concepts and principles behind the design and fabrication of microfluidic devices
- Provides practical guidance on how to analyze and test microfluidic devices
- Discusses the application of microfluidic technology for food processing and food safety analysis
- Covers major challenges and provides a futuristic overview of microfluidic applications for the food industry
- Brings applications, literature reviews, recent developments, methods, and case studies
Industry professionals Food Scientists, Food Chemists, Food and Biochemical engineers, Researchers, PhD students, Students and research scholars in allied fields
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter 1. Introduction to microfluidics
- Abstract
- 1.1 Introduction
- 1.2 Conventional fabrication techniques
- 1.3 Flow configuration
- 1.4 Paper-based microfluidics
- 1.5 Application of microfluidics for food production
- 1.6 Challenges for microfluidic food production and quality testing
- References
- Chapter 2. Fundamentals of fluid dynamics in microchannels
- Abstract
- 2.1 Introduction
- 2.2 Microchannel fluid flow mechanisms
- 2.3 Characteristics of microfluidic flow
- 2.4 Fluids behaviors in microchannels
- 2.5 Pressure driven flow and pressure drop
- 2.6 Conclusion
- References
- Chapter 3. Microfluidics chip design and geometry control
- Abstract
- 3.1 Introduction
- 3.2 Microfluidic chip design and geometry control
- 3.3 Materials used for microfluidic chips in the food industry
- 3.4 Fabrication techniques
- 3.5 Surface modification of the microfluidic chip used in the food industry
- 3.6 Microfluidic chambers
- 3.7 Design optimization strategies for microfluidic biosensors for food industry
- 3.8 Simulation and modeling techniques for microfluidic biosensors in food
- 3.9 Integration of microfluidic biosensors with different technologies in the food industry
- 3.10 Applications in food safety, quality, and sustainability
- 3.11 Microfluidic chips for food safety testing and quality control testing
- 3.12 The potential of microfluidic technologies in food processes and packaging: constraints and limitations
- 3.13 A challenge and opportunity for innovation
- References
- Chapter 4. Fabrication techniques for microfluidics devices
- Abstract
- 4.1 History of small-scale devices
- 4.2 Application areas of MEMS
- 4.3 Microfluidics and food safety
- 4.4 Fabrication techniques of microfluidics devices
- References
- Chapter 5. Fundamentals of droplet generation in microfluidic devices
- Abstract
- 5.1 Introduction
- 5.2 Passive droplet generation
- 5.3 Active droplet generation
- 5.4 Applications
- 5.5 Conclusion
- Acknowledgments
- References
- Chapter 6. Nanofluidics and emerging concepts in microfluidic devices
- Abstract
- 6.1 Introduction
- 6.2 Paper as a substrate for microfluidics
- 6.3 Detection of contaminants using microfluidics/nanofluidics on paper substrate
- 6.4 Applications of food safety and quality analysis on paper microfluidics
- 6.5 Paper microfluidics on smartphones (PMS): delivery analysis
- 6.6 Conclusion
- References
- Chapter 7. Food structure formulation: foams and bubbles
- Abstract
- 7.1 Introduction—microfluidics for food structure formation
- 7.2 Role of microfluidic devices in bubble formation
- 7.3 Factors influencing the bubble formation in microfluidic systems
- 7.4 Mechanism of bubble formation
- 7.5 Food foam formation
- 7.6 Applications
- 7.7 Challenges in the applicability of microfluidic systems for food industry
- 7.8 Conclusion
- References
- Chapter 8. Food structure formulation: micro and nanocarriers
- Abstract
- 8.1 Introduction
- 8.2 Microfluidic devices for developing micro and nanocarriers
- 8.3 Encapsulation and delivery systems
- 8.4 Controlled release systems
- 8.5 Challenges and future perspectives
- 8.6 Safety considerations
- 8.7 Conclusion
- References
- Chapter 9. Food processing: mixing and dispersion
- Abstract
- 9.1 Introduction
- 9.2 Hydrodynamics of microfluidic mixing
- 9.3 Mixer designs
- 9.4 Artificial intelligence
- 9.5 Food-grade microfluidic encapsulation
- 9.6 Measurements of bioefficiency
- 9.7 Challenges and opportunities
- 9.8 Economic aspects
- References
- Chapter 10. Food processing: extraction
- Abstract
- 10.1 Introduction
- 10.2 Microfluidics for extraction
- 10.3 Microfluidics for extraction of bioactive compounds
- 10.4 Microfluidics for extraction of analytes
- 10.5 Conclusion and future perspective
- References
- Chapter 11. Microfluidics-based cell-free protein synthesis
- Abstract
- 11.1 Introduction
- 11.2 Microfluidics in synthesis
- 11.3 Microfluidic cell-free protein synthesis application
- 11.4 Future perspective and conclusion
- References
- Chapter 12. Detection of nutritional biomarkers
- Abstract
- 12.1 Introduction
- 12.2 Detection methods
- 12.3 Future perspectives and conclusion
- Acknowledgments
- References
- Chapter 13. Food quality evaluation using lab-on-a-chip
- Abstract
- 13.1 Introduction
- 13.2 The role of microfluidics in enhancing food safety and quality
- 13.3 The role of IOT in microfluidics-based food safety and quality monitoring
- 13.4 Conclusion and future perspectives
- References
- Chapter 14. Food safety evaluation: biological
- Abstract
- 14.1 Microfluidic system
- 14.2 Microbial extraction physical methods
- 14.3 Food processing
- 14.4 Microfluidics-compatible rapid pathogen detection techniques
- 14.5 Present-day uses for microfluidics in the detection of foodborne pathogen
- 14.6 Definition of a chemical sensor
- 14.7 Biosensor definition
- 14.8 Signal amplification techniques in chemical sensors
- 14.9 Microfluidics integrated chemical biosensors
- 14.10 Future perspectives
- References
- Chapter 15. Food safety evaluation: chemical
- Abstract
- 15.1 Introduction
- 15.2 On-chip sample preparation
- 15.3 Microchip capillary electrophoresis system
- 15.4 Microfluidics-based sensors
- 15.5 Conclusion and outlooks
- Acknowledgments
- References
- Chapter 16. Application of microfluidics in food packaging
- Abstract
- 16.1 Introduction
- 16.2 Brief overview of microfluidic systems
- 16.3 Application of microfluidic technology in food packaging
- 16.4 Intelligent food packaging
- 16.5 Active food packaging
- 16.6 Conclusion
- Acknowledgment
- References
- Chapter 17. Information and communication technology-linked applications in the food industry
- Abstract
- 17.1 Introduction
- 17.2 Microfluidics in the food industry
- 17.3 Information and communication technology-linked applications
- 17.4 Challenges and opportunities
- 17.5 Conclusion
- References
- Chapter 18. Commercialization, challenges, and the future of microfluidics devices
- Abstract
- 18.1 Introduction
- 18.2 Microfluidic device: major principles and components
- 18.3 Microfluidic devices
- 18.4 Food contaminants
- 18.5 Polymer-based microfluidic devices
- 18.6 Thread-based microfluidic device
- 18.7 3D-printed microfluidic device
- 18.8 Hydrogel-based microfluidic device
- 18.9 Paper-based microfluidic device
- 18.10 Conclusion
- References
- Index
- Edition: 1
- Published: November 20, 2024
- Imprint: Academic Press
- No. of pages: 422
- Language: English
- Paperback ISBN: 9780443134531
- eBook ISBN: 9780443134548
CA
C. Anandharamakrishnan
Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.
Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.
He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.
Affiliations and expertise
CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, IndiaJA
Jeyan Arthur Moses
Dr. Jeyan A. Moses is a recipient of International Union of Food Science and Technology (IUFoST) Young Scientist Award, NASI Young Scientist Platinum Jubilee Award, AFSTI Young Scientist Award, Society of Chemical Industry - Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award, iCFP Young Scientist Award (Bangkok), SERB Early Career Research Award, and multiple travel/training grants. He has also received Best Paper and Model Awards on various technical platforms. He completed his B.Tech. and M.Tech. from Karunya University, Coimbatore, India. For his outstanding academic performance in both degrees, he was awarded Gold Medals and received the Best Outgoing Student Award and Food Processing Award. He completed his PhD from NIFTEM-T and conducted his research at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada.
Currently, his research focuses on the 3D printing of foods, nutraceutical delivery systems, food nanotechnology, and computational modeling of food processing systems. He is a member of the International Coconut Community (ICC)’s Scientific Advisory on Health and serves on the editorial board of multiple scientific journals. He has authored over 300 publications and has handled 30 sponsored research projects in various capacities.
Affiliations and expertise
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T), Thanjavur, Tamil Nadu, IndiaPM
Pramila Murugesan
Dr. Pramila Murugesan completed her Bachelor of Technology from Anna University Tiruchirappalli and Master of Technology from the National Institute of Technology (NIT) Tiruchirappalli. During her M-Tech, she received the rank holder award. Later, she was a post-doctoral Fellow under the SERB-nPDF scheme at NIFTEM-T. In the past, she made a remarkable contribution to the development of visible light-driven nanomaterials for energy and environmental applications, non-thermal plasma processes for water decontamination applications, CFD modeling, fluorescent sensors, and microfluidics. Her research works are well documented both in research publications as well as in conference presentations, including being the recipient of multiple best paper/poster awards.
Affiliations and expertise
SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, IndiaML
Maria Leena
Dr. M. Maria Leena completed her B.Tech in Biotechnology and M.Tech in Nanotechnology, and a second Masters in Business Administration with a specialization in Project Management. She completed her Ph.D. in Biotechnology specializing in Food Nanotechnology from NIFTEM-T. She has received the DST Women Scientist Fellowship and the selected poster award of 19th IUFoST. Her research focus is on improving the bioavailability of nutraceutical compounds through encapsulation and customized delivery, nanomembrane preparation for food packaging, filtration, and sensing applications, and designing of nanomaterials and 3D printed biomaterials for food and tissue engineering applications.
Affiliations and expertise
SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, IndiaRead Utilizing Microfluidics in the Food Industry on ScienceDirect