Thermal Food Engineering Operations - NITIN KUMAR

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series are to disseminate knowledge pertaining to recent technologies developed in the field of food science and food process engineering to students, researchers and industry people. This will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the different technologies.

      As the demand of healthy food is increasing in the current global scenario, so manufacturers are searching for new possibilities for occupying a major share in a rapidly changing food market. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. In the current scenario, academia, researchers and food industries are working in a scattered manner and different technologies developed at each level are not implemented for the benefits of different stake holders. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.

      The volumes in this series will be comprehensive compilations of all the research that has been carried out so far, their practical applications and the future scope of research and development in the food bioprocessing industry. The novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns will be covered in this series in an orderly fashion. These volumes will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering. Undergraduate, post graduate students and academicians, researchers in academics and in the industry, large- and small-scale manufacturers, national research laboratories, all working in the field of food science, agriprocessing and food biotechnology will benefit.

      Publishers at Scrivener Martin Scrivener ([email protected]) Phillip Carmical ([email protected])

      Thermal Food Engineering Operations

      Edited by

       Nitin Kumar

       Anil Panghal

      and

       M. K. Garg

      This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA

      © 2022 Scrivener Publishing LLC

      For more information about Scrivener publications please visit www.scrivenerpublishing.com.

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       Library of Congress Cataloging-in-Publication Data

      ISBN 9781119775591

      Cover image: Wikimedia Commons and the editors

      Cover design by Russell Richardson

      Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines

      Printed in the USA

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      Preface

      Thermal processing is a significant component of the undergraduate and postgraduate degrees in agriculture engineering, food engineering and food science technology throughout the world. Thermal food engineering operations are considered one of the core competencies for these programs and in industries as well. Researchers will be able to use the information as a guide in establishing the direction of future research on thermophysical properties and food processing. The audience for this volume will be the student preparing for a career as a food engineer, practicing engineers in the food and related industries, and scientists and technologists seeking information about processes and the information needed in design and development of thermal food engineering processes and operations. Simultaneously, improving food quality and food safety are continue to be critical issues during thermal processing. So, quality, food safety and role of technology in food industry are discussed to cover these areas of food industry.

      A great variety of topics is covered, with the emphasis on the most recent development in thermal operations in food industry. The chapters presented in this volume throw light on a number of research subjects that have provided critical information on different thermal processes, their impact on different food components, and their feasibility in food industry. Each chapter also provides background information of the changes in different thermal operations which changed drastically over the years. The authors emphasis on newer thermal technologies which are making a great impact on the industry and the resulting finished products. The adoption of modern technology has increased efficiency and productivity within the factory. Most importantly, utilizing the newer thermal operations has greatly improved product quality. All chapters are supported with a wealth of useful references that should prove to be an invaluable source for the reader. Self-explanatory illustrations and tables have been incorporated in each chapter complimentary to the main text.

       Nitin KumarAnil PanghalM.K. Garg

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