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CRC Press
30 April 2021
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.

Key features:

Presents engineering focus on thermal food processing technologies.

Discusses sub-classification for recent trends and relevant industry information/examples.

Different current research-oriented results are included as a key parameter.

Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating.

Includes mathematical modeling and numerical simulations.

Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Edited by:   Kshirod Kumar Dash (Tezpur University Assam India), Sourav Chakraborty (Tezpur University, Assam, India)
Imprint:   CRC Press
Country of Publication:   United Kingdom
Dimensions:   Height: 234mm,  Width: 156mm, 
ISBN:   9780367337209
ISBN 10:   0367337207
Pages:   206
Publication Date:   30 April 2021
Audience:   College/higher education ,  Further / Higher Education
Format:   Hardback
Publisher's Status:   Active
Chapter 1 Rate Kinetics in Thermal Food-Processing Operations Kshirod Kumar Dash, Sourav Chakraborty, Rahul Kumar, Tabli Ghosh Chapter 2 Advances in Drying Technology for Food Processing Ipsita Das, S.K. Das Chapter 3 Applications of Evaporation in Food Processing Saptashish Deb, Umexi Rani, Santanu Malakar Chapter 4 Blanching Treatments in Food Processing S.B. Kalse, C.B. Khobragade Chapter 5 Thermal Processing of Food K.K. Dash, Pinki Deka Chapter 6 Fundamentals and Applications of Deep-Fat Frying Ajita Tiwari, Puja Das Chapter 7 Crystallization: Fundamentals, Current Research, and Role in Product Development Winny Routray Chapter 8 Application of Ohmic Heating in Food Processing M. Kumar, A. Barmanray, K.K. Dash, S. Chakraborty Chapter 9 Extraction Technology Applications in Food and Biological Products Qurat Ul Eain Hyder Rizvi, Rafeeya Shams, Aamir Hussain Dar, Ishrat Majid, Anurag Singh, Shafat Khan, Mohsin Bashir Aga

Dr. Kshirod Kumar Dash is an Associate Professor and Head in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, West Bengal, India. Previously he was working as Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam. He has completed his B. Tech in Agricultural Engineering from College of Agricultural Engineering and Technology, OUAT, Bhubaneswar. He earned his M. Tech in Dairy and Food Engineering, and PhD in Food Process Engineering from IIT Kharagpur, West Bengal, India and PostDoc from Ohio State University, USA. He has published several research papers in peer reviewed journals and participated in various national and international conferences. He has successfully handled three funded research projects by various funding agencies. Dr. Dash has received numerous awards and fellowships in recognition of his teaching and research achievements. He has been associated with e-course development program of ePG Pathshala- Inflibnet, in the capacity of paper coordinator and content writer in the subject Food Technology. He teaches Transfer process in Food Engineering, Food process design and analysis, Mass Transfer operations in food processing, and Research methodology. His current research interests are mainly focussed on Dairy Technology, Food Process Engineering, Heat and Mass transfer in Food Processing, Drying Technology and Food process modelling. Dr. Sourav Chakraborty obtained his B.Tech. degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), M.Tech. and P.hD degrees in Food Engineering and Technology from Tezpur University (a central university). He has expertise in the field of food engineering, food process modeling and simulation. He has developed innovative process units for the quality improvement of various food products. He has published various research papers in National and International Peer Reviewed Journals. He received award for his excellent research in various International Conferences. He served as Faculty in the Department of Agricultural Engineering, Assam University, Silchar. He is currently working as Faculty in the Department of Food Engineering and Technology, Tezpur University.

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