Description
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods.
Other volumes in the set include:
Volume 1: Nonthermal and Innovative Food Processing Methods
Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Table of Contents
PART I: VIRTUALIZATION AND COMPUTER-AIDED APPROACHES IN FOOD PROCESSING
1. Radio Frequency Identification (RFID): Basic Principles and Applications in the Food Industry
Varsha Kanojia, Swati Kapoor, and Gagandeep Kaur Sidhu
2. Applications of Radio Frequency Heating Technology in Food Processing
R. Pandiselvam, V. Prithviraj, and Anjineyulu Kothakota
3. Potential Use of Robotics in the Food Industry
Ajay Chinchkar, Meenatai G. Kamble, and Anurag Singh
4. Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials
Leena Kumari, Monika Sharma, and Neelam Upadhyay
PART II: SENSOR-BASED EVALUATION METHODS FOR FOOD QUALITY
5. Role of Artificial Intelligence for Quality Evaluation of Food Products
Amit Kumar Juneja, V. K. Ammu, and Dharinkumar Bharatkumar Jayswal
6. Advances in Color Measurement of Food Products
Prashant Saurabh Minz, Charanjiv Singh Saini, Ashish Kumar Singh, and Chitranayak Sinha
7. Terahertz Spectroscopy Imaging Technique: Non-Destructive Tool for Evaluation of Quality and Safety of Food Products
Amreena Jan, R. Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, and S. V. Ramesh
8. Food Labeling as a Marketing and Quality Assurance (QA) Tool
Samreen Siddiqui, Rashi Khatri, and G. Nagamaniammai
9. Detection of Pesticides in Fruits and Vegetables: Principles and Methods
Krishna Gopalakrishnan, Rohit Kumar, Rajasree Ranjit, Arun Sharma, and Pramod K. Prabhakar
PART III: MATHEMATICAL SIMULATION OF FOOD PROPERTIES FOR QUALITY CONTROL
10. Mathematical Analysis of Moisture Sorption in Food Products
Naveen Jose, Menon Rekha Ravindra, and Gajanan P. Deshmukh
11. Numerical Methods and Modeling Techniques in Food Processing
R. Pandiselvam, V. Prithviraj, Anjineyulu Kothakota, Anu Suprabha Raj, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru
12. Energy Storage Using Phase Change Materials: Principles, Methods, Numerical Simulations, and Applications in Food Processing
Ravi Prakash and Menon Rekha Ravindra
13. Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation
Rajasree Ranjit, Arun Sharma, Pramod K. Prabhakar, and Neela Emanuel
