Nonthermal Food Engineering Operations

Nitin Kumar, PhD, is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University, India, focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging, biopolymers, shelf-life extension, and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA, UK, and Germany. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. M.K. Garg, PhD, is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute, New Delhi, he started his career at Haryana Agricultural University, Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology, Hisar. He has been involved in the design, development, and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.

• Preface xv1 Artificial Intelligence (AI) in Food Processing 1S. Abinaya, Anil Panghal, Sunil Kumar, Anju Kumari, Nitin Kumar and Navnidhi Chhikara1.1 Introduction 21.2 Evolution of Artificial Intelligence 31.3 Artificial Intelligence in Food Processing 51.4 Artificial Neural Network (ANN) 61.5 Fuzzy Logic System 221.6 Knowledge-Based Expert System (ES) 331.7 Machine Learning System (ML) 371.8 Conclusion 432 Advances in Ultrasound in Food Industry 55S. Abinaya, Anil Panghal, Nitin Kumar, Anju Kumari, Rakesh Gehlot, Sunil Kumar and Navnidhi Chhikara2.1 Introduction 562.2 Background of Ultrasound 572.3 Ultrasonic Waves 592.4 Applications of Ultrasonics in the Food Industry 662.5 Detection of Fruit Quality 972.6 Ultrasound in Dairy Sector 1022.7 Conclusion 1053 Biosensors in Food Quality and Safety 115Maninder Kaur, Ruchika Zalpouri, Kulwinder Kaur, Kirandeep Devgan and Preetinder Kaur3.1 Introduction 1153.2 What is a Biosensor? 1163.3 Categorization of Biosensors 1183.4 Application of Biosensors 1253.5 Future Prospects 1324 Cold Plasma: Principles and Applications 141Sapna Birania, Arun Kumar Attkan and Sachin Ghanghas4.1 Introduction 1414.2 Physics of Plasma 1434.3 Methods of Generation 1444.4 Principles of Cold Plasma Decontamination 1504.5 Plasma Species’ Role in Microbial Inactivation 1504.6 Cold Plasma Affecting Microbial Cells 1514.7 Limitations 1564.8 Conclusion and Future Prospects 1565 Food Extrusion: An Approach to Wholesome Product 163Mohammed Shafiq Alam, Kirandeep Devgan, Gurveer Kaur and Nitin Kumar5.1 Introduction 1635.2 Principle and Components of Extrusion Equipment 1655.3 Types of Extruders 1665.4 Food Product Based on Extrusion Technology 1725.5 Effect of Extrusion Cooking on Nutritional Aspects of Food 1835.6 New Research Area of Byproduct Waste Utilization 1875.7 Conclusion 1886 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector 193Sachin Ghanghas, Nitin Kumar, Vijay Kumar Singh, Sunil Kumar, Sapna Birania and Ajay Kumar6.1 Introduction 1946.2 Image Processing Technology 1956.3 Machine Learning Algorithms 2026.4 Industrial Applications 2046.5 Novel Imaging Techniques and Their Applications 2056.6 Challenges and Opportunities 2157 Active and Passive Modified Atmosphere Packaging: Recent Advances 225Nitin Kumar, Kirandeep Devgan, Ajay Kumar, Preetinder Kaur and Pramod Mahajan7.1 Introduction 2267.2 Modified Atmosphere Packaging 2267.3 Final Remarks 2508 Membrane Processing Techniques in Food Engineering 261Hima John, Mukul Sain, Punit Chandra and Sunil Kumar8.1 Introduction 2618.2 Overview of Membranes 2628.3 Types of Membrane Separation Processes 2638.4 Filtration Modes 2678.5 Membrane Structure 2688.6 Important Terms Related to Membrane Processes 2688.7 Operational Requirements of Membranes 2748.8 Theoretical Models for Membrane Processes 2748.9 Factors Affecting the Separation Processes 2758.10 Major Advantages of Membranes 2768.11 Microfiltration 2768.12 Ultrafiltration 2778.13 Nanofiltration 2808.14 Application of Membrane Separation in Food Industry 2818.15 Conclusion 2819 Nano Technology in Food Packaging 285Ajay Yadav, Nishant Kumar, Aishwarya Dixit, Sunil Kumar and Ashutosh Upadhyay9.1 Introduction 2869.2 Nanomaterials 2919.3 Use of Nanotechnology in Improved Packaging 2959.4 Use of Nanotechnology in Active Packaging 2979.5 Use of Nanotechnology in Smart Packaging 3009.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles 3039.7 Future Outlook and Conclusion 30510 Polysaccharide-Based Bionanocomposites for Food Packaging 319Gurjeet Kaur, Kirandeep Devgan, Preetinder Kaur and Nitin Kumar10.1 Introduction 32010.2 Classification of Polysaccharides 32210.3 Extraction and Purification of Polysaccharides 32710.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques 33510.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications 33710.6 Conclusions 34911 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods 369Paola Del Serrone, Luca Buttazzoni, Giovanna Palazzino and Marcello Nicoletti11.1 Introduction 37011.2 Novel Types of Food Packaging 37211.3 Regulatory Framework 37611.4 Novel Smart Packaging Proposals 38711.5 Considerations 39211.6 Conclusions 39312 Supercritical and Subcritical Fluid Extraction Systems 403Naveen Kumar Mahanti, Divyasree Arepally, Sai Prasanna Narakatla and Km. Sheetal Banga12.1 Introduction 40412.2 Supercritical Fluids 40512.3 Super Critical Fluid Extraction 40712.4 Factors Affecting Supercritical Fluid Extraction 40812.5 Applications of Supercritical Fluid Extraction 41012.6 Sub-Critical Fluid Extraction 41712.7 Factors Affecting Subcritical Fluid Extraction 41812.8 Application of Subcritical Fluid Extraction 41912.9 Conclusion and Future Trends 42613 Ultraviolet Rays in Food Processing 435Charan Singh, Nirav U. Joshi, Ravi Kumar, Neha and Ajay Kumar13.1 Introduction 43613.2 Types of UV Radiation 43713.3 Principles of Ultraviolet Radiation 43813.4 Types of Ultraviolet Sources 43913.5 Types of Influencing Factors of UV Processing 44413.6 Effect of UV Processing on Vegetable Crops 44513.7 Effect of UV Processing on Fruits Crops 46413.8 Effect of UV Processing on Miscellaneous Foods 47213.9 Conclusion 473References 474Index 487