Food process engineering : emerging trends in research and their applications / edited by Murlidhar Meghwal, PhD, Megh R. Goyal, PhD, PE.

About the Authors / Editors:
Murlidhar Meghwal, PhD
Professor, Food Technology Division, Centre for Emerging Technologies, Jain Global Campus, Jain University, Bangalore, India

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

Dr. Meghwal is working on developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; quality improvement, quality attribute optimization, 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 three books and many research papers to 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
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.

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 the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the 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.

Includes bibliographical references and index.

CONTENTS:
Preface 1 by Murlidhar Meghwal
Preface 2 by Megh R. Goyal

PART I: EMERGING TRENDS AND TECHNOLOGIES IN FOOD PROCESSING
1. Trends in Food Packaging Technology
Chandani Sen and Madhusweta Das
2. Emerging Technology Based Drying: Food and Feed Products
Satyanarayana Bonthu and Anirban Ray
3. Application of Emerging Technologies for Freezing and Thawing of Foods
C. K. Sunil., Ashish Rawson, D. V. Chidanand, and Akash Pare
4. Principles of Novel Freezing and Thawing Technologies for Food Application
Deepika Goswami, Jagbir Rehal, Hradesh Rajput, and Harshad M. Mandge
5. Overview of Applications of Dryers for Foods: Industrial, Solar, Novel, and Infrared
Archana Mahapatra and P. P. Tripathy

PART II: ULTRASONIC TREATMENT OF FOODS
6. Ultrasonic-Assisted Derivatization of Fatty Acids from Edible Oils and
Determination by GC-MS
M. Ramos, A. Beltran, I. P. Roman, M. L. Martin, A. Canals, and N. Grane
7. Principles of Ultrasonic Technology for Treatment of Milk and Milk Products
Asaad Rehman Saeed Al-Hilphy, Deepak Kumar Verma, Alaa Kareem Niamah, Sudhanshi Billoria, and Prem Prakash Srivastav

PART III: FOODS FOR SPECIFIC NEEDS
8. Natural Food Colors: A Technical Insight
Navneet Singh Deora, Aastha Deswal, and Sanjith Madhavan
9. Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth
Shruti Pandey and B.V. Sathyendra Rao
10. Nutracetical and Functional Foods for Cardiovascular Health
Raj K. Keservani, Anil K. Sharma, and Rajesh K. Kesharwani

PART VI: FOOD PRESERVATION
11. Natural Antioxidant during Frying: Food Industry Perspective
Navneet Singh Deora, Aastha Deswal, and Sanjith Madhavan

PART V: FOOD HAZARDS AND THEIR CONTROLS
12. Hazard Analyses Critical Control Point Program
Rupesh S. Chavan, Anit Kumar, Shraddha Bhatt and Vaibhav Vyas, Somya Tewari, and Tanmay Nalawade
13. Antibiotics in Food Producing Animals and Resistance Hazards
Shahid Prawez, Azad Ahmad Ahanger, Manish Kumar, Priya Ranjan Kumar, and Ramadevi Nimannapalli
Index

Food Process Engineering: Emerging Trends in Research and Their Applications, the fifth volume in the Innovations in Agricultural & Biological Engineering book series, provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends.

Divided into five parts, the book presents new research on

new trends and technologies in food processing
ultrasonic treatment of foods
foods for specific needs
food preservation
food hazards and their controls



Covering a selection of emerging trends, the authors present new research on food packaging technology, including technology-based drying, freezing, and thawing of foods, as well as industrial, solar, novel, and infrared methods. The volume includes chapters on ultrasonic-assisted derivatization of fatty acids from edible oils and determination by GC-MS and the principles of ultrasonic technology for treatment of milk and milk products. The book also highlights specific food topics, such as natural food colors, the use of pseudocereals, and nutraceutical and functional foods for cardiovascular health. Food preservation is also covered as are food hazards.

Combining scientific depth with practical usefulness, Food Process Engineering: Emerging Trends in Research and Their Applications will be a valuable tool for practicing food process engineers, food technologists and researchers, academia, food industry professions, and students of these fields.