Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.
As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation 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.
During the last decade, there have been major developments in novel technologies for food processing. This series will cover all 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.
Table of Contents
Preface xv
1 Artificial Intelligence (AI) in Food Processing 1
S. Abinaya, Anil Panghal, Sunil Kumar, Anju Kumari, Nitin Kumar and Navnidhi Chhikara
1.1 Introduction 2
1.2 Evolution of Artificial Intelligence 3
1.3 Artificial Intelligence in Food Processing 5
1.4 Artificial Neural Network (ANN) 6
1.5 Fuzzy Logic System 22
1.6 Knowledge-Based Expert System (ES) 33
1.7 Machine Learning System (ML) 37
1.8 Conclusion 43
2 Advances in Ultrasound in Food Industry 55
S. Abinaya, Anil Panghal, Nitin Kumar, Anju Kumari, Rakesh Gehlot, Sunil Kumar and Navnidhi Chhikara
2.1 Introduction 56
2.2 Background of Ultrasound 57
2.3 Ultrasonic Waves 59
2.4 Applications of Ultrasonics in the Food Industry 66
2.5 Detection of Fruit Quality 97
2.6 Ultrasound in Dairy Sector 102
2.7 Conclusion 105
3 Biosensors in Food Quality and Safety 115
Maninder Kaur, Ruchika Zalpouri, Kulwinder Kaur, Kirandeep Devgan and Preetinder Kaur
3.1 Introduction 115
3.2 What is a Biosensor? 116
3.3 Categorization of Biosensors 118
3.4 Application of Biosensors 125
3.5 Future Prospects 132
4 Cold Plasma: Principles and Applications 141
Sapna Birania, Arun Kumar Attkan and Sachin Ghanghas
4.1 Introduction 141
4.2 Physics of Plasma 143
4.3 Methods of Generation 144
4.4 Principles of Cold Plasma Decontamination 150
4.5 Plasma Species’ Role in Microbial Inactivation 150
4.6 Cold Plasma Affecting Microbial Cells 151
4.7 Limitations 156
4.8 Conclusion and Future Prospects 156
5 Food Extrusion: An Approach to Wholesome Product 163
Mohammed Shafiq Alam, Kirandeep Devgan, Gurveer Kaur and Nitin Kumar
5.1 Introduction 163
5.2 Principle and Components of Extrusion Equipment 165
5.3 Types of Extruders 166
5.4 Food Product Based on Extrusion Technology 172
5.5 Effect of Extrusion Cooking on Nutritional Aspects of Food 183
5.6 New Research Area of Byproduct Waste Utilization 187
5.7 Conclusion 188
6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector 193
Sachin Ghanghas, Nitin Kumar, Vijay Kumar Singh, Sunil Kumar, Sapna Birania and Ajay Kumar
6.1 Introduction 194
6.2 Image Processing Technology 195
6.3 Machine Learning Algorithms 202
6.4 Industrial Applications 204
6.5 Novel Imaging Techniques and Their Applications 205
6.6 Challenges and Opportunities 215
7 Active and Passive Modified Atmosphere Packaging: Recent Advances 225
Nitin Kumar, Kirandeep Devgan, Ajay Kumar, Preetinder Kaur and Pramod Mahajan
7.1 Introduction 226
7.2 Modified Atmosphere Packaging 226
7.3 Final Remarks 250
8 Membrane Processing Techniques in Food Engineering 261
Hima John, Mukul Sain, Punit Chandra and Sunil Kumar
8.1 Introduction 261
8.2 Overview of Membranes 262
8.3 Types of Membrane Separation Processes 263
8.4 Filtration Modes 267
8.5 Membrane Structure 268
8.6 Important Terms Related to Membrane Processes 268
8.7 Operational Requirements of Membranes 274
8.8 Theoretical Models for Membrane Processes 274
8.9 Factors Affecting the Separation Processes 275
8.10 Major Advantages of Membranes 276
8.11 Microfiltration 276
8.12 Ultrafiltration 277
8.13 Nanofiltration 280
8.14 Application of Membrane Separation in Food Industry 281
8.15 Conclusion 281
9 Nano Technology in Food Packaging 285
Ajay Yadav, Nishant Kumar, Aishwarya Dixit, Sunil Kumar and Ashutosh Upadhyay
9.1 Introduction 286
9.2 Nanomaterials 291
9.3 Use of Nanotechnology in Improved Packaging 295
9.4 Use of Nanotechnology in Active Packaging 297
9.5 Use of Nanotechnology in Smart Packaging 300
9.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles 303
9.7 Future Outlook and Conclusion 305
10 Polysaccharide-Based Bionanocomposites for Food Packaging 319
Gurjeet Kaur, Kirandeep Devgan, Preetinder Kaur and Nitin Kumar
10.1 Introduction 320
10.2 Classification of Polysaccharides 322
10.3 Extraction and Purification of Polysaccharides 327
10.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques 335
10.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications 337
10.6 Conclusions 349
11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods 369
Paola Del Serrone, Luca Buttazzoni, Giovanna Palazzino and Marcello Nicoletti
11.1 Introduction 370
11.2 Novel Types of Food Packaging 372
11.3 Regulatory Framework 376
11.4 Novel Smart Packaging Proposals 387
11.5 Considerations 392
11.6 Conclusions 393
12 Supercritical and Subcritical Fluid Extraction Systems 403
Naveen Kumar Mahanti, Divyasree Arepally, Sai Prasanna Narakatla and Km. Sheetal Banga
12.1 Introduction 404
12.2 Supercritical Fluids 405
12.3 Super Critical Fluid Extraction 407
12.4 Factors Affecting Supercritical Fluid Extraction 408
12.5 Applications of Supercritical Fluid Extraction 410
12.6 Sub-Critical Fluid Extraction 417
12.7 Factors Affecting Subcritical Fluid Extraction 418
12.8 Application of Subcritical Fluid Extraction 419
12.9 Conclusion and Future Trends 426
13 Ultraviolet Rays in Food Processing 435
Charan Singh, Nirav U. Joshi, Ravi Kumar, Neha and Ajay Kumar
13.1 Introduction 436
13.2 Types of UV Radiation 437
13.3 Principles of Ultraviolet Radiation 438
13.4 Types of Ultraviolet Sources 439
13.5 Types of Influencing Factors of UV Processing 444
13.6 Effect of UV Processing on Vegetable Crops 445
13.7 Effect of UV Processing on Fruits Crops 464
13.8 Effect of UV Processing on Miscellaneous Foods 472
13.9 Conclusion 473
References 474
Index 487
