Introduction to Advanced Food Process Engineering

690 Pages·2014·86.15 MB·English

by  Jatindra Kumar Sahu

Food Science Sahu
I N T R O D U C T I O N TO
Introduction to Advanced Food A d v a n c e d F o o d
Process Engineering
I
P r o c e s s
n
Food materials are processed prior to their consumption using different t
r
processing technologies that improve their shelf life and maintain their
o
physicochemical, biological, and sensory qualities. Introduction to
Advanced Food Process Engineering provides a general reference Pd E n g i n e e r i n g
on various aspects of processing, packaging, storage, and quality ru
oc
control and assessment systems, describing the basic principles and
major applications of emerging food processing technologies. ct
ei
o
The book is divided into three sections, systematically examining s
n
processes from different areas of food process engineering. s

t
E
Section I covers a wide range of advanced food processing technolo- o
n
gies including osmo-concentration of fruits and vegetables, membrane
A
g
technology, nonthermal processing, emerging drying technologies, CA
d
and MA storage of fruits and vegetables, nanotechnology in food i
nv
processing, and computational fluid dynamics modeling in food
ea
processing.
en
rc
Section II describes food safety and various nondestructive quality
ie
assessment systems using machine vision systems, vibrational n
d
spectroscopy, biosensors, and chemosensors.
g

F
Section III explores waste management, by-product utilization, and
o
energy conservation in food processing industry. With an emphasis on
o
novel food processes, each chapter contains case studies and
d
examples to illustrate state-of-the-art applications of the technologies
discussed.
K13794
ISBN: 978-1-4398-8071-5
90000 EDITED BY
Jatindra K. Sahu
9 781439 880715
I N T R O D U C T I O N TO
A d v a n c e d F o o d
P r o c e s s
E n g i n e e r i n g

I N T R O D U C T I O N TO
A d v a n c e d F o o d
P r o c e s s
E n g i n e e r i n g
EDITED BY
Jatindra K. Sahu
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2014 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20131227
International Standard Book Number-13: 978-1-4398-8072-2 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts
have been made to publish reliable data and information, but the author and publisher cannot assume
responsibility for the validity of all materials or the consequences of their use. The authors and publishers
have attempted to trace the copyright holders of all material reproduced in this publication and apologize to
copyright holders if permission to publish in this form has not been obtained. If any copyright material has
not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit-
ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying, microfilming, and recording, or in any information storage or retrieval system,
without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.
com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood
Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and
registration for a variety of users. For organizations that have been granted a photocopy license by the CCC,
a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used
only for identification and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
Contents
Preface ...........................................................................................................vii
Editor .............................................................................................................ix
Contributors ...................................................................................................xi
SeCtion i ADVAnCeS in FooD PRoCeSS enGineeRinG
1 Microwave and Radio Frequency Heating of Food Products:
Fundamentals, Modeling, and Applications ..........................................3
DEEPAK KUMAR, GANTI S. MURTHY, AND GOPAL TIWARI
2 Emerging Drying Technologies for Agricultural Products ..................31
CHUNG LIM LAW, WAN RAMLI WANG DAUD, AND ARUN S. MUJUMDAR
3 Osmo-Concentration of Foods .............................................................79
SUJATA JENA AND H. DAS
4 Membrane Processing of Food Materials ...........................................109
SATYANARAYAN DEV, ABID HUSSAIN, AND VIJAYA RAGHAVAN
5 High Hydrostatic Pressure Processing of Food Materials ..................151
P. SRINIVASA RAO, S. CHAKRABORTY, N. KAUSHIK, B. PAL KAUR,
AND N.R. SWAMI HULLE
6 High-Voltage Pulsed Electric Field Processing of Foods ....................187
JATINDRA K. SAHU
7 Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields .......211
FAIYAZ AHMED
8 Ultrasonic System for Food Processing ..............................................227
BALUNKESWAR NAYAK
9 CA and MA Storage of Fruits and Vegetables .....................................257
T.K. GOSWAMI AND S. MANGARAJ
v
vi  ◾  Contents
10 Innovation in Food Packaging ...........................................................293
MOHAMMAD SHAFIUR RAHMAN
11 Nanotechnology in Food Processing ..................................................315
SANJIB K. PAUL AND JATINDRA K. SAHU
12 Computational Fluid Dynamics in Food Processing ........................343
TOMÁS NORTON AND BRIJESH TIWARI
SeCtion ii FooD SAFetY AnD QUALitY ASSeSSMent
13 Safety and Quality Management in Food Processing ........................377
ALOK JHA, CATHERINE W. DONNELLY, ASHUTOSH UPADHYAY,
AND D.S. BUNKAR
14 Biosensors for Food Safety .................................................................413
AMIT SINGH, SOMAYYEH POSHTIBAN, AND STEPHANE EVOY
15 Machine Vision Systems for Food Quality Assessment ......................447
C. KARUNAKARAN, N.S. VISEN, J. PALIWAL, G. ZHANG, D.S. JAYAS,
AND N.D.G. WHITE
16 Vibrational Spectroscopy for Food Processing ...................................483
WENBO WANG AND J. PALIWAL
17 Chemosensor (Electronic Nose) for Food Quality Evaluation ...........521
P. KUMAR MALLIKARJUNAN
SeCtion iii WASte AnD BYPRoDUCt MAnAGeMent
AnD eneRGY ConSeRVAtion
18 Waste Management in Food Processing .............................................559
LIJUN WANG
19 Waste Minimization and Utilization in the Food Industry:
Valorization of Food Industry Wastes and Byproducts ......................595
NÓRA PAP, EVA PONGRÁCZ, LIISA MYLLYKOSKI, AND
RIITTA L. KEISKI
20 Energy-Efficient Food Processing: Principles and Practices ...............631
M.K. HAZARIKA
Preface
Food is a complex product of biological nature composed of various macronutrients
and micronutrients. All food materials are available in many forms, such as solid,
liquid, colloid, and viscous, which are processed prior to their consumption. Various
processing technologies are employed for these purposes, and these technologies
improve the shelf life and also maintain the safety and nutritional, sensory, physi-
cochemical, and biological qualities of a food. However, the growing consumers
demand for minimally processed, safe, microbiological-free, nutrient, shelf-stable,
and convenient foods in the last two decades has created tremendous pressure to
restructure the food processing industries by employing novel food processing tech-
nologies in a cost-effective manner. Therefore, food process engineering has a major
role in processing, packaging, storing, distributing, and enhancing the quality
attributes of food products. As food process engineering, in general, becomes more
advanced and sophisticated, there is a huge need for specific knowledge of the raw
materials and effects of various processing treatments on them rather than specific
commodity technology.
In this context, the present book Introduction to Advanced Food Processing
Engineering is intended as a general reference book for students and others who are
interested in various aspects of food processing, packaging, storage, quality con-
trol, and assessment and distribution systems. The book describes the basic prin-
ciples and major applications of emerging food processing technologies of modern
research and development in the field of food process engineering. The book also
provides a comprehensive overview of modern food processing technologies and
their applications, covers advanced techniques for food safety and quality assess-
ment, explores future directions and research needs, and provides solved problems
and case studies for better understanding of the technologies.
The above processes are systematically described in three sections through 20
novel chapters from different areas of food process engineering. All the chapters
have been prepared by high-profile, internationally renowned, and experienced
professors and scientists throughout the world. Section I describes advanced food
processing technologies such as osmo-concentration of fruits and vegetables; non-
thermal processing technologies such as high-pressure processing, the pulse electric
vii
viii  ◾  Preface
field, and ultrasonic system; novel drying technologies such as heat pump–assisted
drying, intermittent batch drying, MW-vacuum drying, low- pressure super-heated
steam drying, pulse combustion drying, spray-freeze drying, and atmospheric
freeze drying of foods; controlled and modified atmosphere (CA and MA) storage
of fruits and vegetables; membrane applications in food processing; nanotechnol-
ogy in food processing; and computational fluid dynamics (CFD) in food pro-
cess modeling. Section II describes quality control and food safety, and quality
assessment using machine vision systems, vibrational spectroscopy, biosensors, and
chemosensors. Section III describes waste management, byproduct utilization, and
energy conservation in the food processing industry.
In brief, the focus of the book has been to emphasize novel food processing
engineering. In each chapter, case studies and examples are included to illustrate
state-of-the-art applications of the novel technologies.
In this endeavor, I would like to thank all the contributors who have rendered
their well-defined chapters and responded in a timely manner. Finally, reader sug-
gestions will be highly appreciated to improve the quality of the book in its further
editions.
Jatindra K. Sahu
editor
Dr. Jatindra K. Sahu is an associate professor in the Department of Agricultural
Engineering in Assam University, Silchar, India. Dr. Sahu earned his postgraduate
and doctoral degrees from the Indian Institute of Technology, Kharagpur, India,
with specialization in dairy and food engineering and is a graduate in agricultural
engineering from OUAT, Bhubaneswar, India. Dr. Sahu is an active, dynamic,
enthusiastic, and committed academician and researcher in the field of food engi-
neering. He has been honored with the prestigious Seligman APV Fellowship
by the Society of Chemical Industries, London, for his significant contribution
to the field of food engineering and for a research project he carried out at the
University of Reading, Reading, United Kingdom. Dr. Sahu has also been con-
ferred the BOYSCAST Fellowship by the Department of Science and Technology,
Ministry of Science and Technology, Govt. of India, to undertake a research proj-
ect in the Department of Biological Systems Engineering at Virginia Polytechnic
and State University, Blacksburg, Virginia, USA. He is also a recipient of the
Institute Research and GATE Fellowship by the Ministry of Human Resource
Development, Govt. of India, to carry out doctoral and postgraduate programs at
the Indian Institute of Technology Kharagpur.
The major focus of Dr. Sahu’s research is to develop or improve technologies
in the field of food process engineering. The majority of his research activities aim
to upgrade the traditional methods of food processing to international standards
through emerging food processing technologies. While working in various insti-
tutes and universities, all his research activities received national and international
acknowledgment. His major research contributions to food industries include a
continuous heat–acid coagulation unit, a continuous soft cheese–making unit, a
sandesh (an Indian milk sweet) production line, technologies for utilization of tra-
ditional and nontraditional forest products, technology for production of vacuum-
dried honey powder, among others. Dr. Sahu’s current areas of research include
high-pressure processing (HPP) of food materials, high-voltage pulsed electric field
(PEF) processing of foods, application of light emitting diodes (LED) for food
preservation, ultrasound food processing, nondestructive analysis of food quality,
ix