Table Of ContentEMERGING THERMAL AND
NONTHERMAL TECHNOLOGIES
IN FOOD PROCESSING
EMERGING THERMAL AND
NONTHERMAL TECHNOLOGIES
IN FOOD PROCESSING
Edited by
Prem Prakash Srivastav, PhD
Deepak Kumar Verma, PhD
Ami R. Patel, PhD
Asaad Rehman Al-Hilphy, PhD
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Library and Archives Canada Cataloguing in Publication
Title: Emerging thermal and nonthermal technologies in food processing / edited by Prem Prakash
Srivastav, PhD, Deepak Kumar Verma, PhD, Ami R. Patel, PhD, Asaad Rehman Al-Hilphy, PhD.
Names: Srivastav, Prem Prakash, editor. | Verma, Deepak Kumar, 1986- editor. | Patel, Ami R.,
editor. | Al-Hilphy, Asaad Rehman, editor.
Description: Includes bibliographical references and index.
Identifiers: Canadiana (print) 20200175262 | Canadiana (ebook) 20200175343 | ISBN 9781771888318
(hardcover) | ISBN 9780429297335 (ebook)
Subjects: LCSH: Food industry and trade—Technological innovations.
Classification: LCC TP371.2 .E44 2020 | DDC 664/.028—dc23
CIP data on file with US Library of Congress
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About the Editors
Prem Prakash Srivastav, PhD
Associate Professor, Department of
Agricultural and Food Engineering Department,
Indian Institute of Technology Kharagpur,
West Bengal, India
Prem Prakash Srivastav, PhD, is Associate
Professor of Food Science and Technology in the
Agricultural and Food Engineering Department
at the Indian Institute of Technology Kharagpur
(West Bengal), India. His research interests include development of
specially designed convenience, functional, and therapeutic foods;
extraction of nutraceuticals; and development of various low-cost food-
processing machineries. He has organized many sponsored short-term
courses and completed sponsored research projects and consultancies.
He has published various research papers in peer-reviewed international
and national journals and proceedings and many technical bulletins and
monographs as well. Other publications include books and book chap
ters along with many patents. He has attended, chaired, and presented
various papers at international and national conferences and delivered
many invited lectures at various summer/winter schools. Dr. Srivastav has
received best poster paper awards at various professional conferences and
a is life member of various professional bodies, including the International
Society for Technology in Education, Association of Food Scientists &
Technologists India, Indian Dietetic Association, Association of Microbi
ology India, American Society of Agricultural and Biological Engineers,
and the Institute of Food Technologists (USA). He graduated from Gora
khpur University, Gorakhpur, India, and received his MSc degree with
major in Food Technology and a minor in Process Engineering from G. B.
Pant University of Agriculture and Technology, Pantnagar, India. He was
awarded a PhD from the Indian Institute of Technology Kharagpur. He
teaches various undergraduate-, postgraduate-, and PhD-level courses and
has guided many student research projects.
vi About the Editors
Deepak Kumar Verma, PhD
Research Scholar, Department of Agri
cultural and Food Engineering, Indian
Institute of Technology, West Bengal, India
Deepak Kumar Verma is an agricultural
science professional and is currently a PhD
Research Scholar in the specialization of
food processing engineering in the Agri
cultural and Food Engineering Department,
Indian Institute of Technology, Kharagpur
(WB), India. In 2012, he received a DST
INSPIRE Fellowship for PhD study by the Department of Science &
Technology (DST), Ministry of Science and Technology, Government
of India. Mr. Verma is currently working on the research project “Isola
tion and Characterization of Aroma Volatile and Flavoring Compounds
from Aromatic and Non-Aromatic Rice Cultivars of India.” His previous
research work included “Physico-Chemical and Cooking Characteristics
of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati
Rice (Oryza sativa L.)”. He earned his BSc degree in agricultural science
from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and
his MSc (Agriculture) in Agricultural Biochemistry in 2011. Apart from
his area of specialization in plant biochemistry, he has also built a sound
background in plant physiology, microbiology, plant pathology, genetics
and plant breeding, plant biotechnology and genetic engineering, seed
science and technology, food science and technology etc. In addition, he
is a member of different professional bodies, and his activities and accom
plishments include conferences, seminar, workshop, training, and also the
publication of research articles, books, and book chapters.
About the Editors vii
Ami R. Patel, PhD
Assistant Professor, Division of Dairy and
Food Microbiology, Mansinhbhai Institute of
Dairy & Food Technology, Dudhsagar Dairy
Campus, Gujarat, India
Ami R. Patel, PhD, is an Assistant Professor
in the Division of Dairy and Food Microbi
ology at the Mansinhbhai Institute of Dairy &
Food Technology, Dudhsagar Dairy Campus,
Gujarat, India. Her expertise is in a specialized
area that involves isolation, screening, and
characterization of exopolysaccharides from potential probiotic cultures
and employing them for food and health applications. In addition, she
is engaged with research and teaching undergraduate and postgraduate
students. She has authored a number of peer-reviewed papers and technical
articles in international and national journals as well as book chapters,
proceedings, and technical bulletins. She has received a number of awards
and honors, including the Vice Chancellor Gold Medal for her PhD work;
the BiovisinNxt11 fellowship to attend an international conference at
Lyon, France; and an Erasmus Mundus scholarship for three years to visit
Lund University, Sweden, as guest researcher. She is serving as an expert
reviewer for several scientific journals and is a member of academic
and professional organizations, including the Indian Dairy Association
and the Swedish South Asian Studies Network (fermented foods). She
earned her BSc (Microbiology) and her MSc (Microbiology) degrees
from Sardar Patel University, Vallabh Vidyanagar, Gujarat, and her PhD in
Dairy Microbiology from the Dairy Department of SMC College of Dairy
Science, Anand Agricultural University, Gujarat, India.
viii About the Editors
Asaad Rehman Al-Hilphy, PhD
Professor, Department of Food Science,
College of Agriculture, University of
Basrah, Basra, Iraq
Asaad Rehman Al-Hilphy, PhD, is a
Professor in the Department of Food
Science at the College of Agriculture at the
University of Basrah, Iraq. His research
interests include development of food
processing equipment, solar food drying,
extraction of essential oils, thermal and
nonthermal food processing engineering,
and water desalination. He has organized many sponsored short-term
courses and completed sponsored research projects and consultancies.
He has published various research papers in peer-reviewed international
and national journals and proceedings and many technical bulletins and
monographs as well. Other publications include books and book chapters
along with many patents. He has attended, chaired, and presented various
papers at international and national conferences and delivered many
invited lectures at various summer/winter schools. He is a life member of
tje International Society of Food Engineering (USA) and the International
Society for Development and Sustainable (Japan). He graduated from the
Agricultural Machinery Department of Basrah University, Iraq, where he
received his MSc degree with a major in Agronomy and a minor in Design
of Tillage equipment from the Agriculture College. He also was awarded
his PhD from the University of Basrah. He teaches various undergrad
uate-, postgraduate-, and PhD-level courses and has guided many student
research projects.
Contents
Dedication ............................................................................................................ xi
Contributors ....................................................................................................... xiii
Abbreviations .................................................................................................... xvii
Symbols .............................................................................................................. xxi
Preface ............................................................................................................. xxiii
1. Evaluation of Thermal Processing in the Dairy Industry Using
Milk Enzymes .............................................................................................. 1
Loredana Dumitraşcu, Gabriela Râpeanu, and Nicoleta Stănciuc
2. Microwave Heating: Alternative Thermal Process Technology
for Food Application ................................................................................. 25
Deepak Kumar Verma, Naveen Kumar Mahanti, Mamta Thakur,
Subir Kumar Chakraborty, and Prem Prakash Srivastav
3. Effects of Drying Technology on Physiochemical and
Nutritional Quality of Fruits and Vegetables ......................................... 69
Deepak Kumar Verma, Mamta Thakur, Prem Prakash Srivastav,
Vahid Mohammadpour Karizaki, and Hafiz Ansar Rasul Suleria
4. Disinfection of Drinking Water by Low Electric Field ........................ 117
Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George
5. Removal Cholesterol from Minced Meat Using Supercritical CO .... 131
2
Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and
Hassan Hadi Mehdi Al Rubaiy
6. Microwave-Convective Drying of Ultrasound Osmotically
Dehydrated Tomatoes ............................................................................. 157
João Renato de Jesus Junqueira, Francemir José Lopes,
Jefferson Luiz Gomes Corrêa, Kamilla Soares de Mendonça,
Randal Costa Ribeiro, and Bruno Elyeser Fonseca
7. Ultrasound-Assisted Osmotic Dehydration in Food Processing:
A Review .................................................................................................. 175
Vahid Mohammadpour Karizaki
