Table Of ContentTECHNOLOGIES IN
FOOD PROCESSING
TECHNOLOGIES IN
FOOD PROCESSING
Edited by
Harish Kumar Sharma, PhD
Parmjit S. Panesar, PhD
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Library and Archives Canada Cataloguing in Publication
Technologies in food processing / edited by Harish Kumar Sharma, PhD,
Parmjit S. Panesar, PhD.
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-651-2 (hardcover).--ISBN 978-1-315-14719-2 (PDF)
1. Food industry and trade--Technological innovations.
I. Panesar, P. S. (Parmjit Singh), editor II. Sharma, Harish Kumar, editor
TP370.T43 2018 664 C2018-902903-X C2018-902904-8
Library of Congress Cataloging-in-Publication Data
Names: Sharma, Harish K., editor. | Panesar, P. S. (Parmjit Singh), editor.
Title: Technologies in food processing / editors, Harish Kumar Sharma, PhD,
Parmjit S. Panesar, PhD.
Description: Toronto ; New Jersey : Apple Academic Press, 2018. | Includes
bibliographical references and index.
Identifiers: LCCN 2018023159 (print) | LCCN 2018025881 (ebook) | ISBN
9781315147192 (ebook) | ISBN 9781771886512 (hardcover : alk. paper)
Subjects: LCSH: Food processing.
Classification: LCC TP370.6 (ebook) | LCC TP370.6 .T43 2018 (print) | DDC 338.4/7664--dc23
LC record available at https://lccn.loc.gov/2018023159
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CONTENTS
About the Editors............................................................................................vii
List of Contributors .........................................................................................ix
List of Abbreviations .....................................................................................xiii
Preface .........................................................................................................xvii
1. Ohmic Heating in Food Processing ..............................................................1
Suheela Bhat, Charanjiv Singh Saini, and Harish Kumar Sharma
2. Application of Cold Plasma in Food Processing ........................................25
U. S. Annapure
3. Bio-Processing of Foods: Current Scenario and Future Prospects .........47
Rupinder Kaur, Parmjit S. Panesar, Gisha Singla,
and Rajender S. Sangwan
4. Trends in Enzymatic Synthesis of High Fructose Syrup ..........................81
R. S. Singh, K. Chauhan, and R. P. Singh
5. Gamma Irradiation of Food Proteins: Recent Developments in
Modification of Proteins to Improve Their Functionality ......................109
Mudasir Ahmad Malik, Harish Kumar Sharma, and
Charanjiv Singh Saini
6. Edible Coatings: Potential Applications in Food Packaging ..................131
Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma
7. Natural Pigments: An Alternative to Synthetic Food Colorants ...........155
Robinka Khajuria
8. Hurdle Technology in Foods ......................................................................179
Pragati Kaushal and Harish Kumar Sharma
9. Composition, Properties, and Processing of Mushroom.........................201
Vivek Kumar, Harish Kumar Sharma, and Anjali Srivastava
10. Changes in Physical, Functional, and Nutritional Characteristics of
Extrudates During Extrusion ....................................................................245
S. A. Wani, M. A. Parray, and P. Kumar
vi Contents
11. Processing and Value Addition of Custard Apple ...................................265
Navneet Kumar, Harish Kumar Sharma, C. Khodifad Bhargavbhai,
and Manjeet Prem
12. Pearl Millet: Flour and Starch Properties ...............................................289
Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur,
and Sneh Punia
13. Agro-Industrial Byproducts Utilization: From Trash to Treasure ........315
Kiran Bains and Pushpa Dhami
14. Traceability: Sustainable Solution in the Food Chain ............................337
Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay
Index ......................................................................................................................365
ABOUT THE EDITORS
Harish Kumar Sharma, PhD
Professor and Former Dean (R&C), Food Engineering
and Technology Department, Sant Longowal Institute of
Engineering and Technology (SLIET), Longowal, India
Harish Kumar Sharma, PhD, is a Professor and Former
Dean (R&C) of the Food Engineering and Technology
Department at the Sant Longowal Institute of Engineering and Technology
(SLIET), Longowal, India. He mainly works in the area of food engineering
and technology, and his research deals primarily with the process develop-
ment, value addition, and exploration of newer quality control methods. He
has published more than 170 papers in national/international journals, has
authored four books, and is the editor of four books. He has contributed over
20 chapters to books by national and international publishers and has repre-
sented India in several different foreign countries, including Israel, Canada,
China, Switzerland, Germany, France, Singapore, etc., in different programs.
He has successfully handled a number of projects from government agencies
and industry in the capacity of principal investor or co-principal investor. He
also successfully transferred technology to the industry and has made sig-
nificant contributions toward newer process development and has imparted
professional guidance to industries. Dr. Sharma is a member/life member of
various associations and state and national committees and has acted as a
referee and editorial board member for different journals.
Parmjit S. Panesar, PhD
Professor and Head, Department of Food Engineering
and Technology, Sant Longowal Institute of Engineering
and Technology, Longowal, Punja, India
Parmjit S. Panesar, PhD, is a Professor and Head of the
Department of Food Engineering and Technology at Sant
viii About the Editors
Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
His research is focused in the area of food biotechnology, especially prebiot-
ics, probiotics, microbial enzymes, application of immobilized cells/enzymes
in different bioprocesses, and value addition of agro-industrial wastes. He
has successfully completed seven research projects and has published more
than 100 international/national scientific papers, 50 book reviews in peer-
reviewed journals, and 25 chapters and has authored/edited six books. He is
a member of the editorial advisory boards of several national/international
journals. He has received advanced training from several different institutes/
labs, including the International Centre for Genetic Engineering & Biotech-
nology, Italy, and Chembiotech Labs, University of Birmingham Research
Park, Birmingham, United Kingdom. Dr. Panesar was also awarded a Young
Scientist Fellowship by the Punjab State Council for Science & Technology,
India. In 2005, he was awarded a BOYSCAST (Better Opportunities for
Young Scientists in Chosen Areas of Science & Technology) fellowship by
the Department of Science and Technology (DST), Government of India.
He has visited several countries, including USA, UK, Canada, Switzerland,
Italy, China, Singapore, Iran, Thailand, etc.
LIST OF CONTRIBUTORS
U. S. Annapure
Food Engineering and Technology Department, Institute of Chemical Technology, Matunga,
Mumbai–400019, India
Kiran Bains
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
C. Khodifad Bhargavbhai
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology,
Anand Agricultural University, Godhra (Gujarat), India
Suheela Bhat
Department of Food Engineering and Technology (FET), Sant Longowal Institute of Engineering and
Technology, Longowal, Sangrur, Punjab, India, 148106, E-mail: [email protected];
[email protected]; [email protected]
R. Chandrakala
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship
and Management (NIFTEM), Kundli, Haryana, India
K. Chauhan
Carbohydrate and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University,
Patiala–147002, Punjab, India
Rohant Kumar Dhaka
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship
and Management (NIFTEM), Kundli, Haryana, India
Pushpa Dhami
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
Maninder Kaur
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
Rupinder Kaur
Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant
Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India,
E-mail: [email protected]
Pragati Kaushal
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India,
E-mail: [email protected]; [email protected]
Robinka Khajuria
School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India,
144411, E-mail: [email protected]
Navneet Kumar
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology,
Anand Agricultural University, Godhra (Gujarat), India
