Food Engineering

Emerging Issues, Modeling, and Applications

Murlidhar Meghwal, Megh R. Goyal

• Publisher: Apple Academic Press
• Year: 2016
• ISBN:
  9781315342023
• Edition: 1
• Topic: Biological Sciences
• Subtopic: Science General
• Index: Biological Sciences

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.

PREFACE 1

Food engineering has been gaining significant role in the university curricula as well as in the food industries. In food process engineering, products from plant and animal origin are processed under several operations where products gain values additions and quality enhancement. In such process, there may be material gain or weight loss and transfer of heat, mass, and energy with surroundings.

The objective of this book is to offer academia/engineers/technologists/ users from different disciplines information to gain recent and emerging knowledge on the breadth and depth of this multifaceted field. The field of food engineering is interdisciplinary, as it requires knowledge of physics, engineering, economics, agronomy, crop science, food science, biotechnology, nanotechnology, sociology, and manufacturing technology. There is an urgent need to explore and investigate the current shortcomings and challenges of the current innovations and challenges. The mathematical model equations and models are used for selected food processing operations.

On recent advances and emerging trends in food process engineering, there was not found a suitable book which can be useful for researchers, scholars, students, professors, industry professionals for product development and also for developing machineries for food processing and production. This book volume, in short, explores and conveys the key concepts on food engineering that are presented in four parts.

Part I: Modeling in Food Engineering has unique value and addresses novel food processing technologies that are of immense interest in relation to food safety and quality. With rapid adaptation, modification, and infusion of new processes and instrumentation, consumers can have access to safe, nutritious, high-quality products through governing principles of mathematical modeling, modeling of water absorption in chickpeas during soaking, and modeling in foods. The fundamental principles and associated numerical approaches are some of the key elements addressed in this volume.

Part II: Review of Research Advances in Food Engineering includes the latest development made in food engineering such as the role of encapsulation in food and nutrition and innovative and intelligent food packaging technologies.

Part III: Role of Food Engineering in Human Health mainly deals with the effect of processed food products on health and engineering ways to produce such products such as three-dimensional printing of food; structuring edible oil using food-grade oleogelators; extraction technology for rice volatile aroma compounds; nonthermal process: pulsed electric fields, pulsed light, high hydrostatic pressure, and ionizing radiation; biosensors in food engineering; and milk pasteurization by microwave.

Part IV: Emerging Issues and Applications in Food Engineering 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; effect of functional food, nutraceuticals on human health; phytochemicals, functional food, and nutraceuticals for oral cancer chemoprevention; uses and application of aromatic and medicinal plants in food engineering.

I would like to thank all contributing authors for their sincere contribution of time and effort. It has been our pleasure to put together all of their efforts in this book volume. Many thanks again to all contributors.

—Murlidhar Meghwal, PhD
December 31, 2015

PREFACE 2

Food engineering (FE) is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. FE includes, but is not limited to, the application of agricultural engineering, mechanical engineering, and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry. FE encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific FE activities include: research and development of new foods, biological, and pharmaceutical products; development and operation of manufacturing, packaging, and distributing systems for drug/ food products; design and installation of food/biological/pharmaceutical production processes; design and operation of environmentally responsible waste treatment systems; marketing and technical support for manufacturing plants; etc.

According to the Institute of Food Technologists (IFT), “Food science (FS) draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.” “Food Technology (FT): The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry—the largest manufacturing industry in the United States.”

<http://www.ift.org/knowledge-center/core-sciences/food-engineering.aspx> has listed the following focus areas in FE/FS/FT, but not limited to

1. Current food production challenges.
2. Drying, evaporation, freezing, cooking.
3. Education and professional development: education, extension, and outreach; industry, government, and academia: project management, communication skills, teaching strategies; quality assurance projects and image analysis; new findings, new innovations, new breakthroughs, and new conversations.
4. Food additives: overall quality, safety, nutritive value, appeal, convenience, and economy of foods.
5. Food health and nutrition: development of foods to maintain and improve health; dietary guidelines; food and nutrition labeling; food products and technologies; foods for the prevention and management of diseases and cancer; functional foods; health benefits and processing of lipid based nutritionals; hospital food service and initiatives; market trends; medical foods; microbiome—diet and health; nutraceuticals; nutrigenomics; prebiotics; sodium reduction; weight management.
6. Food processing and packaging: crops, meat, dairy, marine.
7. Food safety and defense.
8. Food sustainability.
9. FutureFood 2050.
10. Heat and mass transfer.
11. Kinetic models for microbial survival during processing.
12. Measurement, modeling, and control of food processing systems.
13. Moving boundaries in food engineering.
14. Product development and ingredient innovations.
15. Public policy and regulations.

Therefore, I conclude that scope of FE is wide enough, and focus areas may overlap one another. More information on these focus areas can be explored on google.com or can be obtained from: Institute of Food Technologists (IFT), 525 W. Van Buren, Ste 1000 Chicago, IL 60607, USA, Tel.: [phone]; fax: [phone], E-mail: [email protected]. The mission of this book volume is to introduce the profession of food engineering. We cannot guarantee the information in this book series will be enough for all situations.

At the 49th annual meeting of the Indian Society of Agricultural Engineers at Punjab Agricultural University (PAU) during February 22–25 of 2015, a group of ABEs and FEs convinced me that there is a dire need to publish book volumes on focus areas of agricultural and biological engineering (ABE). This is how the idea was born on new book series titled, “Innovations in Agricultural & Biological Engineering.” This book on Food Engineering: Modeling, Emerging issues and Applications is the second volume under this book series, and it contributes to the ocean of knowledge on food engineering.

The contributions by all the cooperating authors to this book volume has been most valuable in the compilation. Their names are mentioned in each chapter and in the list of contributors. This book would not have been written without the valuable cooperation of these investigators, many of them are renowned scientists who have worked in the field of food engineering throughout their professional careers. I am glad to introduce Dr Murlidhar Meghwal, who is an Assistant Professor in the Food Science and Technology Division, of Center for Emerging Technologies at Jain University - Jain Global Campus in District Karnataka, India. With several awards and recognitions including from President of India, Dr Meghwal brings his expertise and innovative ideas in this book series. Without his support, leadership qualities as Lead Editor of the book volume, and extraordinary work on food engineering applications, readers will not have this quality publication.

I will like to thank editorial staff, Sandy Jones Sickels, Vice President and Ashish Kumar, Publisher and President at Apple Academic Press, Inc., for making every effort to publish the book when the diminishing food resources are a major issue worldwide. Special thanks are due to the AAP Production Staff as well.

I request that readers offer your constructive suggestions that may help to improve the next edition.

I express my deep admiration to my family for understanding and collaboration during the preparation of this book volume. One of my college mates (Dr. R. Paul Singh) at PAU can be distinguished as among top five food engineers in USA. At present, Dr. Singh is a Distinguished Emeritus Professor of the Food Engineering Department of Biological and Agricultural Engineering, Department of Food Science and Technology at the University of California, Davis, CA 95616, USA. I invite readers to consult him at [email protected] or visit his website at www.rpaulsingh.com, whenever they need.

Can anyone live without food?

As an educator, there is a piece of advice to one and all in the world: “Permit that our almighty God, our Creator, provider of all and excellent Teacher, feed our life with His Grace…; and Get married to your profession…”

—Megh R. Goyal, PhD, PE,
Senior Editor-in-Chief
December 31, 2015

FOREWORD

Food engineering is a multidisciplinary field of applied physical sciences that combines science, microbiology, and engineering for the food and related industries. Food engineering includes the application of agricultural engineering, food science, food mechanical engineering, and chemical engineering principles to food materials. Food engineers provide the technological knowledge essential for the cost-effective production of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineers the products and operations in the food industry.

In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge to develop new products and processes while simultaneously, improving the quality, safety, and security issues. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are needed to facilitate automation and flexible food manufacturing.

Since many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer that occur in food during unit operations by means of mathematical models. Foods are hierarchically structured and have features that extend from the molecular scale to the food plant scale. In order to reduce computational complexity, food features at the fine scale are usually not modeled explicitly, but incorporated through averaging procedures into empirical models. As a consequence, detailed insight into the processes at the microscale is lost.

In this book, volume titled Food Engineering: Emerging Issues, Modeling, and Applications, by Murlidhar Meghwal and Megh R. Goyal, the editors have covered many of the above-discussed vital issues. The basic topics like governing principles of mathematical modeling, modeling of unit operations, overall concepts of mathematical modeling in foods, and biosensors in food engineering make this book unique among many other books on this topic. Applied research topics like encapsulation in food and nutrition, emerging trends in packaging and packaging technologies, application of probiotic and prebiotic, functional food, nutraceuticals for oral cancerchemoprevention, and food engineering for aromatic and medicinal plants are highly useful on updating the knowledge of the researchers, teachers, and students. Novel concepts and ideas to be implemented in the food sector like three-dimensional printing of food, structuring edible oil using food grade oleogelators, extraction of rice volatile aroma compounds, and various nonthermal processes adds to the value of this book as an important publication on food.

I congratulate the authors and the publisher for taking up this important task of writing a book on food engineering and their efforts have yielded this publication, which will be a very useful reference book for students, researchers, and academicians working in food sector.

R. T. Patil, PhD
Chief Technical Adviser—Khyati Foods Pvt. Ltd., Bhopal Chairman & ED, ...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Table of Contents
• List of Contributors
• List of Abbreviations
• Preface 1 by Murlidhar Meghwal
• Preface 2 by Megh R. Goyal
• Foreword by R. T. Patil
• Warning/Disclaimer
• About Lead Editor
• About Senior Editor-in-Chief
• Endorsements for This Book Volume
• Other Books on Agricultural & Biological Engineering
• Editorial
• PART I: MODELING IN FOOD ENGINEERING
• PART II: REVIEW OF RESEARCH ADVANCES IN FOOD ENGINEERING
• PART III: ROLE OF FOOD ENGINEERING IN HUMAN HEALTH
• PART IV: EMERGING ISSUES AND APPLICATIONS IN FOOD ENGINEERING
• Appendix A
• Index