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Food Engineering

Book · September 2015

DOI: 10.13140/RG.2.1.2663.8804

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 New Book Announcement

Food Engineering Forthcoming

March 2016
Save
15%
Emerging Issues, Modeling,
and Applications
Editors: Murlidhar Meghwal, PhD
Food Technology, Centre for Emerging Technologies,
Jain Global Campus, Jain University, Bangalore, India

Megh R. Goyal, PhD

Retired Professor in Agricultural and Biomedical Engineering,
University of Puerto Rico, Mayaguez Campus
Senior Acquisitions Editor, Biomedical Engineering and
Agricultural Science, Apple Academic Press, Inc.

This new volume presents a selection of recent advances and emerging

trends in food process engineering from several disciplines. Exploring
the key concepts of food engineering, Food Engineering:
Emerging Issues, Modeling, and Applications presents the
information in four parts:
• modeling in food engineering
• research advances in food engineering
• role of food engineering in human health
• emerging issues and applications in food engineering
The first section explores several new food processing technologies
that are of immense interest in relation to food safety and quality.
With the rapid adaptation, modification, and infusion of new
processes and instrumentation, consumers can have access to safe,
nutritious, high-quality products through the governing principles of
mathematical modeling. The fundamental principles of food
processing methods and associated numerical approaches are some of
the key elements addressed in this section.
The second section covers some of the latest development in food
engineering, such as the role of encapsulation in food and nutrition
and innovative and intelligent food packaging technologies. Section
three of the book mainly deals with the effect of processed food
products on human health and presents some new engineering
methods to produce products, such as three-dimensional printing of
food; structuring edible oil using food-grade oleogelators; and
extraction technology for volatile aroma compounds from rice. It also
looks at nonthermal processes, such as pulsed electric fields, pulsed
light, high hydrostatic pressure and ionizing radiation, the use of
biosensors in food engineering, and milk pasteurization by
microwave.
The final section highlights the application of the most recent trends
and emerging technologies in food processing sector, such as the
application of probiotic and prebiotic for human health; the effect of
functional foods and nutraceuticals on human health; phytochemicals,
functional foods, and nutraceuticals for oral cancer chemo-
prevention; and uses and applications of aromatic and medicinal
plants in food engineering.
With contributions from contributors from several countries, the book
will be a valuable addition to libraries of professionals, researchers,
faculty, and others involved in many aspects of food processing and
production.
CONTENTS
Preface by Murlidhar Meghwal
Preface by Megh R. Goyal
PART I: MODELING IN FOOD ENGINEERING
1. Governing Principles of Mathematical Modeling
A. Santhakumaran
2. Modeling of Water Absorption in Chick Peas during Soaking
C. V. Kavitha-Abirami and A. Santhakumaran
3. Mathematical Modeling in Foods: Review
Satya Vir Singh and Ashok Kumar Verma
PART II: REVIEW OF RESEARCH ADVANCES IN FOOD
ENGINEERING
4. Role of Encapsulation in Food and Nutrition
Arpita Das and Runu Chakraborty
5. Food Packaging Technologies
John Brockgreitens and Abdennour Abbas
PART III: ROLE OF FOOD ENGINEERING IN HUMAN
HEALTH
6. Application of Probiotic and Prebiotic for Human Health
Murlidhar Meghwal and Harita R. Desai
7. Functional Food, Nutraceuticals and Human Health
Murlidhar Meghwal and Tridib Kumar Goswami
8. Phytochemicals, Functional Food and Nutraceuticals for Oral Cancer
Chemo-prevention
Satarupa Banerjee and Jyotirmoy Chatterjee
9. Food Engineering: Aromatic and Medicinal Plants
Dawn C. P. Ambrose
PART IV: EMERGING ISSUES AND APPLICATIONS IN FOOD
ENGINEERING
10. Three Dimensional Printing of Food
Bhupendra M Ghodki, Brajesh Kumar Panda, Devendra M. Ghodki,
and Tridib Kumar Goswami

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Email: info@appleacademicpress.com

Contents continued on side 2

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 side 2

Food Engineering ABOUT THE EDITORS

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer,
teacher, and professor of Food Technology at the Centre for Emerging
Emerging Issues, Modeling, Technologies, Jain Global Campus, at Jain University, in Bangalore,
India.

and Applications Dr. Meghwal is working on developing inexpensive, disposable, and

11. Structuring Edible Oil Using Food Grade Oleogelators
Ashok R. Patel
12. Extraction Technology for Rice Volatile Aroma Compounds
Deepak Kumar Verma and Prem Prakash Srivastav
13. Nonthermal Process: Pulsed Electric Fields, Pulsed Light,
High Hydrostatic Pressure AndIonizing Radiation
Brajesh Kumar Panda, Gayatri Mishra, and Vivek Kumar
14. Biosensors in Food Engineering
Minh-Phuong Ngoc Bui, Snober Ahmed, and
Abdennour Abbas
15. Milk Pasteurization by Microwave
Asaad R. S. Al-Hilphy, Ammar.B. R. Al-temimi, and
Alaa. A. Al-Seraih
Index
Other Books in the Innovations in Agricultural &
Biological Engineering series
• Modeling Methods and Practices in Soil and Water
Engineering
Editors: Balram Panigrahi, PhD, and Megh R. Goyal, PhD, PE
• Emerging Technologies in Agricultural Engineering
Editor: Megh R Goyal, PhD, PE
• Dairy Engineering: Advanced Technologies and Their
Applications
Editors: Murlidhar Meghwal, PhD, Megh R. Goyal, PhD, PE,
and Rupesh S. Chavan, PhD
Approx. 350 pages with index.
ISBN hard: 978-1-77188-368-9.
ISBN ebook: 978-1-77188-369-6.
$149.95 US | £95.00 hardback.
March 2016.
Order your copy of Food Engineering today.
Save 15% when you order online and enter promo code APP12.
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biodegradable food containers using agricultural wastes; quality
improvement, quality attribute optimization, and storage study of
kokum (garcinia indica choisy); and freeze-drying of milk. At present,
he is doing research and acting as course coordinator for MTech (food
tech) courses as well as teaching at the Food Science and Technology
Division at Jain University Bangalore, India.
He has one book and many research papers publication in his credit,
and he is a reviewer and an editorial board of several journals. He has
attended many national and international seminars and conferences.
Dr. Meghwal received his BTech degree (agricultural engineering) in
2008 from the College of Agricultural Engineering Bapatla, Acharya N.
G. Ranga Agricultural University, Hyderabad, India. He received his
MTech degree (dairy and food engineering) in 2010 from the Indian
Institute of Technology Kharagpur, West Bengal, India; and his PhD
degree (food process engineering) from the same institute. He worked
as research associate at INDUS Kolkata, (a rice parboiling, milling, and
processing company) in the eastern part of the India on the
development of a quicker and industrial-level parboiling system for
paddy and rice milling.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and
Biomedical Engineering from the General Engineering Department in
the College of Engineering at University of Puerto Rico–Mayaguez
Campus; and Senior Acquisitions Editor and Senior Technical Editor-
in-Chief in Agriculture and Biomedical Engineering for Apple
Academic Press Inc. He has worked as a Soil Conservation Inspector
and as a Research Assistant at Haryana Agricultural University and
Ohio State University. He was first agricultural engineer to receive the
professional license in Agricultural Engineering in 1986 from College
of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he
was proclaimed as “Father of Irrigation Engineering in Puerto Rico for
the twentieth century” by the ASABE, Puerto Rico Section, for his
pioneer work on micro irrigation, evapotranspiration, agroclimatology,
and soil and water engineering. During his professional career of 45
years, he has received many prestigious awards. A prolific author and
editor, he has written more than 200 journal articles and textbooks
and has edited over 25 books. He received his BSc degree in
engineering from Punjab Agricultural University, Ludhiana, India; his
MSc and PhD degrees from Ohio State University, Columbus; and his
Master of Divinity degree from Puerto Rico Evangelical Seminary,
Hato Rey, Puerto Rico, USA.
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