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Full Description
Presents comprehensive insights into cryogenic processing to transform food industries and expand future technological applications
Cryogenic processing has advanced rapidly from its origins in industrial metal treatment to becoming a powerful, interdisciplinary technology that is reshaping food production, preservation, and innovation. As food industries worldwide face the challenges of maintaining quality, extending shelf life, and ensuring safety, cryogenic techniques offer scientifically sound and commercially viable solutions.
Cryogenic Processing: Advances in the Food Industry provides the first in-depth resource dedicated to the principles, practices, and potential of cryogenics within food processing and related sectors. The volume examines cryogenic freezing, chilling, and processing with a focus on molecular transformations, engineering aspects, and industrial-scale applications. Through chapters addressing dairy, meat, seafood, spices, herbs, and vegan products, the book illustrates how cryogenics can deliver consistent improvements in quality while supporting sustainability and efficiency. Contributions by leading experts also consider future development, such as the integration of cryogenics with 3D printing, novel extraction methods, and other emerging technologies.
Positioning cryogenic processing as a key driver of innovation in food science, this authoritative volume:
Addresses a wide range of cryogenic solutions across sectors
Explains molecular, engineering, and industrial aspects of cryogenic processing
Features real-world case studies demonstrating successful implementation
Highlights innovations in dairy, meat, seafood, spice, and vegan food products
Examines cryogenics in herbal medicine and pharmaceutical applications
Analyses the environmental and economic implications of large-scale adoption
Combining scientific rigour with applied perspectives, Cryogenic Processing: Advances in the Food Industry is ideal for postgraduate and graduate students in food process engineering, food technology, and post-harvest science, as well as for professionals and researchers in the food industry. It is also a valuable resource for courses in food engineering, post-harvest technology, and industrial food processing within agricultural, engineering, and food science degree programmes.
Contents
List of Contributors xix
Preface xxiii
1 Cryogenics: An Overview and Introduction 1
Sudarshan Ramanathan, Teena Bijo, and Sumit Sudhir Pathak
2 Molecular Foundations of Cryogenic Processes: A Chemical Perspective 25
Abishek Sakkaravarthy and Gurumoorthi Parameswaran
3 Cryogenic Impact on Food Material Properties: Structural and Functional Transformations 51
Bhupendra M. Ghodki, Krishna Bahadur Chhetri, and Naveen Kumar Mahanti
4 Industrial Design and Engineering Aspects in Cryogenic Applications 73
Awani Shrivastav and Tridib Kumar Goswami
5 Cryogenic Freezing Process for the Preservation of Fruits and Vegetables 95
Prateek Gururani, Abhirup Mitra, Jesni Manjula Sivaprasad, and Mahipal Singh Tomar
6 Cold Revolution: Cryogenic Innovations in Dairy Production and Preservation 107
P. Revathi and Sudarshan Ramanathan
7 Advanced Cryogenic Applications in Plant-Based Food Preservation 129
Mahipal Singh Tomar, Rahul Kumar Sharma, and Abhirup Mitra
8 Frosty Enhancements: Cryogenic Approaches in Meat, Poultry, and Marine Product Processing 141
Sourav Misra, Sanchita Biswas Murmu, Sivashankari Manickam, Rahul Kumar Rout, Ankit Kumar, Sitesh Kumar, and Ritu Bharat Kukde
9 Spice Chills: Cryogenic Technologies in Spice Processing 163
Gintu Sara George, Akshay D. Sonawane, and Shivanand S. Shirkole
10 Preserving Nature's Remedies: Cryogenic Applications in Herbal Medicine Processing 181
K. U. Pavitra Krishna
11 Vegan Chills: Cryogenic Technologies for Vegan-Based Products 205
Dhiraj Kumar Yadav, Khalid Bashir, Pintu Choudhary, and Shweta Suri
12 Impact of Cryogenics on Microbial Populations and Food Safety 227
Pratiksha Wankhede, Jessica Hannah, Sumit Sudhir Pathak, Surendra Babu, and Bhushan Chaudhari
13 Environmental Impact and Sustainability of Cryogenic Processing in Food Industries 243
Abhishek Kumar
14 Advancements and Future Avenues in Cryo-Processing Technologies in Food 267
Keerthivasan Ragupathi, Sankar Manokaran, and Krishnakumar Panneerselvam
Index 287
