Food Process Engineering

Emerging Trends in Research and Their Applications

Murlidhar Meghwal, Megh R. Goyal, Murlidhar Meghwal, Megh R. Goyal

• Publisher: Apple Academic Press
• Year: 2016
• ISBN:
  9781315341934
• Edition: 1
• Topic: Scienze biologiche
• Subtopic: Scienza generale

This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. 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, and food hazards and their controls.

PREFACE 1
By Murlidhar Meghwal

 

 

Food processing engineering is very important because everybody has to eat to survive. This sector consists of a wide range of activities. Some of its specific activities are research and development of new foods; development of new food-related pharmaceutical products; design and installation of food processes; development and operation of food manufacturing, packaging and distributing systems for food products; and marketing and technical support for food manufacturing plants. It is the responsibility of food engineers and food scientists to provide the food technological knowledge required to have food products and services be cost-effective in production and commercialization. They are employed in food processing, food machinery, food packaging, ingredient food manufacturing, instrumentation, and control for food.

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of the present-age frontiers in food process engineering research, innovation, and emerging trends. It includes selected recent emerging trends and issues of food engineering. The book volume explores topics of food engineering, food technology, food science and food process engineering, that can help to provide solutions for the different issues, problems and complexity related to food crises all over globe. with the help of limited resources and technology.

Part I: Emerging Trends and Technologies in Food Processing includes trends in food packaging technology; emerging technology-based drying for food and feed products; application of emerging technologies for freezing and thawing of foods; principles of novel freezing and thawing technologies for foods application; and overview of applications of dryers for foods including: industrial, solar, novel, and infrared methods.

Part II: Ultrasonic Treatment of Foods include chapters on ultrasonic-assisted derivatization of fatty acids from edible oils and determination by GC-MS and principles of ultrasonic technology for treatment of milk and milk products. Part III: Foods for Specific Needs covers new research on natural food colors: a technical insight; potential use of pseudo cereals: buckwheat, quinoa and amaranth; and nutraceutical and functional foods for cardiovascular health. Part VI: Food Preservation includes natural antioxidants during frying: food industry perspective. Part V: Food Hazards and Their Controls includes chapters on the Hazard Analyses Critical Control Point Program and antibiotics in food producing animals and resistance hazards.

The targeted audience for this book includes practicing food process engineers, food technologists, researchers, lecturers, teachers, professors, food industry professionals, students of these fields and all those who have inclination for food processing sector. The book not only covers the practical aspect but also provides a lot of basic information. It is also instructive. Therefore students in undergraduate, graduate courses, and postgraduate and post-doctoral researchers will also find it informative. In order for the book to be useful to engineers, coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology. Numerous references are included at the end of each chapter.

The editors wish to acknowledge all individuals who have contributed to this book.

—Murlidhar Meghwal, PhD

December 2015

PREFACE 2
By Megh R. Goyal

 

 

The discovery of a new dish (processed food) does more for the happiness of the human race than the discovery of a star.

—Anthelme Brillat Savarin

 

https://en.wikipedia.org/wiki/Food_processing indicates: “Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. Primary processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.”

When designing processes for the food industry, the following performance parameters may be taken into account: Hygiene, energy efficiency, minimization of waste, labor used, minimization of cleaning stops measured, and reduction of fat content in final product.

Prehistoric people knew such food-processing technology as sun-drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking) for using processed foods in his daily life. Evidence for the existence of these methods can be found in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America, and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution. Modern food processing technology was developed in large part to serve military needs. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization improved the quality of preserved foods and also introduced wine, beer, and milk preservation. In the 20th century, World War II, the space race, and the rising consumer society contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying, and the introduction of artificial sweeteners, coloring agents, and such preservatives as sodium benzoate. In the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self-cooking meals such as MRE food rations were developed. Processors utilized the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today.

Benefits of food processing include toxin removal; preservation; easing of marketing and distribution tasks; food consistency; yearly availability of many foods; enabling transportation of delicate perishable foods across long distances from the source to the consumer; reducing the incidence of foodborne disease; allowing more free time and improving the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins.

Any processing of food can affect its nutritional density. The amount of nutrients lost depends on the food and processing method. For example the heat destroys vitamin C. Therefore, canned fruits possess less vitamin C than their fresh alternatives. The USDA study in 2004 indicates that in the majority of foods, processing reduces nutrients by a minimal amount. On average this process reduces any given nutrient by as little as 5–20%. Abundant food processing (not fermentation of foods) endangers that environment. Using food additives (e.g., sweeteners, preservatives, and stabilizers) may represent another safety concern. Certain additives can also result in an addiction to a particular food item. The mixing, grinding, chopping and emulsifying equipment in the production process may introduce a number of contamination risks.

Who does not know how to cook food, boil milk or prepare omelet? I learned food-processing skills when I was in the seventh grade. I knew how to dry red chillies in the open sun, prepare mango pickles, cook rice, and prepare evaporated milk with sugar. When we got married in February of 1970, my wife knew almost zero processing and cooking Indian foods. I taught her the culinary skills. Now she does not let me enter into the kitchen. At the first Mango Festival at the Agricultural Experiment Station – University of Puerto Rico in Jana Diaz, I prepared my own recipes (mango shake/ice cream/yogurt/chutney/pickles/cookies/jam or jelly, etc.) for sale at the festival. Many of my recipes were promoted in the local newspapers. My three grandchildren enjoy Indian Potato-Filled Cooked Bread (Parantha). What I want to emphasize that each one you has processed food for personal use at least once in your life.

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 for new book series titled “Innovations in Agricultural and Biological Engineering.” This book, Food Process Engineering: Emerging Trends in Research and Their Applications, is the fifth volume under this book series, and it contributes to the ocean of knowledge on food engineering.

The contributions by all cooperating authors to this book volume have been most valuable in the compilation. Their names are mentioned in each chapter and in the list of contributors. I appreciate the authors for having patience with my editorial skills. This book would not have been written without the valuable cooperation of these investigators, many of whom 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 Technology, Center for Emerging Technologies at Jain University – Jain Global Campus in District Karnataka, India. With several awards and recognitions, including from the President of India, Dr. Meghwal brings his expertise and innovative ideas to this book series. Without his support, and leadership qualities as editor of the book volume and his 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 water and food resources are a major issue worldwide. Special thanks are due to the AAP Production Staff for the quality production of this book.

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

I express my deep admiration to my family and colleagues for their understanding and collaboration during the preparation of this book volume. Can anyone live without food or water? Who has escaped from processed food today? 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 Healthy Food Products and His Grace—and Get married to your profession.”

—Megh R. Goyal, PhD, PE

Senior Editor-in-Chief

December 31, 2015

WARNING/DISCLAIMER

 

 

READ CAREFULLY

 

The goal of this book volume on Food Process Engineering: Emerging Trends in Research and Their Applications is to guide the world community on how to manage efficiently the technology available for different processes in food engineering. The reader must be aware that the dedication, commitment, honesty, and sincerity are most important factors in a dynamic manner for complete success. It is not a one-time reading of this compendium. Read and follow every time, it is needed.

The editors, the contributing authors, the publisher and the printer have made every effort to make this book as complete and as accurate as possible. However, there still may be grammatical errors or mistakes in the content or typography. Therefore, the contents in this book should be considered as a general guide and not a complete solution to address any specific situation in food engineering. For example, one type of food process technology does not fit all case studies in dairy engineering/science/technology.

The editors, the contributing authors, the publisher and the printer shall have neither liability nor responsibility to any person, any organization or entity with respect to any loss or damage caused, or alleged to have caused, directly or indirectly, by information or advice contained in this book. Therefore, the purchaser/reader must assume full responsibility for the use of the book or the information therein.

The mention of commercial brands and trade names is only for technical purposes. This does not mean that a particular product is endorsed over to another product or equipment not mentioned.

All weblinks that are mentioned in this book were active on June 30, 2015. The editors, the contributing authors, the publisher and the printing company shall have neither liability nor responsibility, if any of the weblinks is inactive at the time of reading of this book.

ABOUT THE LEAD EDITOR

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher and professor at the Food Technology, Centre for Emerging Technology, Jain Global Campus, Jain University, Bangalore, India. He received his BTech degree (Agricultural Engineering) in 2008 from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India; his MTech degree (Dairy and Food Engineering) in 2010 and PhD degree (Food Process Engineering) in 2014 from the Indian Institute of Technology Kharagpur, West Bengal, India.

He worked for one year as research associate at INDUS Kolkata for the development of a quicker and industrial-level parboiling system for paddy and rice milling. In his PhD research, he worked on ambient and cryogenic grinding of fenugreek and black pepper by using different grinders to select a suitable grinder.

Currently, Dr. Meghwal is working on developing inexpensive, disposable and 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 actively involved in research and is the course coordinator for MTech (Food Technology) courses. He is also teaching at the Food Science and Technology Division, Jain University Bangalore, India. He has written two books and many research publications on food process engineering. He has attended many national and international ...