Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering

1st Edition - August 24, 2022

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  • Editors: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Soccol, Claude-Gilles Dussap
  • Paperback ISBN: 9780323911580
  • eBook ISBN: 9780323984843

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Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.

Key Features

  • Reviews technological advancements in food engineering
  • Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis
  • Presents innovative approaches like artificial intelligence in food engineering
  • Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts


Post-graduates and researchers in biotechnology, food process engineering and food scientists, R&D companies and research institutes, Educational courses on Food Engineering

Table of Contents

  • Cover Image
  • Title Page
  • Copyright
  • Series Editor
  • Table of Contents
  • Contributors
  • Preface
  • Section I Advanced analytical methods for estimating engineering properties of foods
  • Chapter 1 Structural analysis of food materials
  • 1.1 Introduction
  • 1.2 Pure components properties and departure values of thermodynamic properties of food products
  • 1.3 Food products as non-ideal mixtures of different fluid phases
  • 1.4 Food products as irregular or fragmental structures: a fractal analysis
  • 1.5 Conclusions and perspectives
  • References
  • Chapter 2 Rheological analysis of food materials
  • 2.1 Introduction
  • 2.2 Food rheology and microstructure
  • 2.3 Food rheology affected by food composition, concentration, and particle size
  • 2.4 Rheological classification of fluid foods
  • 2.5 Rheology of semi-solid and solid foods
  • 2.6 Rheology of food powder
  • 2.7 Rheology of starch
  • 2.8 Soft tribology to study oral processing of food
  • 2.9 Advances in rheological measurement
  • 2.10 Conclusions and perspectives
  • Acknowledgment
  • References
  • Chapter 3 Thermal analysis of food materials
  • 3.1 Introduction
  • 3.2 Historical aspects
  • 3.3 Nomenclature
  • 3.4 Thermoanalytical techniques
  • 3.5 Equipment calibration
  • 3.6 Applications of thermal analysis in foods
  • 3.7 Conclusions and perspectives
  • References
  • Chapter 4 Chemical analysis of food materials
  • 4.1 Introduction
  • 4.2 Methods of analysis
  • 4.3 Case studies for food analysis
  • Conclusions and perspectives
  • Acknowledgement
  • References
  • Chapter 5 Spectral analysis of food materials
  • 5.1 Introduction
  • 5.2 Atomic spectral analysis in food
  • 5.3 Molecular spectral analysis in food
  • 5.4 Conclusions and perspectives
  • References
  • Section II Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics
  • Chapter 6 Pressure-based processing technologies for food
  • 6.1 Introduction
  • 6.2 High-pressure processing
  • 6.3 Microfluidization
  • 6.4 Pressure-based filtration
  • 6.5 Haelen technology
  • 6.6 Conclusions and perspectives
  • References
  • Chapter 7 Light-based processing technologies for food
  • 7.1 Introduction
  • 7.2 Working principle of light-based technologies
  • 7.3 Sources of UV light
  • 7.4 Types of light-based food processing technologies
  • 7.5 Microbial inactivation mechanism
  • 7.6 Applications of UV light on food safety and quality enhancement
  • 7.7 Applications of PL on foods
  • 7.8 Applications of eBeam on food products
  • 7.9 UV and PL system manufacturing companies
  • 7.10 Regulations of light-based technologies
  • 7.11 Limitations and challenges
  • 7.12 Conclusions and perspectives
  • References
  • Chapter 8 Sound-based technologies in food processing
  • 8.1 Introduction
  • 8.2 Ultrasonic velocity
  • 8.3 Attenuation coefficient
  • 8.4 Applications of ultrasound technology in food processing
  • 8.5 Advantages and limitations of ultrasound-based processing
  • 8.6 Conclusions and perspectives
  • References
  • Chapter 9 Electric and magnetic field based processing technologies for food
  • 9.1 Introduction
  • 9.2 Dielectric heating
  • 9.3 Ohmic heating
  • 9.4 Infrared heating
  • 9.5 Pulsed electric field
  • 9.6 Oscillating magnetic field
  • 9.7 Conclusions and perspectives
  • References
  • Chapter 10 Thermal processing technologies for food
  • 10.1 Introduction
  • 10.2 Principles of thermal processing
  • 10.3 Thermal properties of food
  • 10.4 Modes of heat transfer in processing techniques
  • 10.5 Heating systems and heat transfer enhancements
  • 10.6 Thermal processing technologies
  • Drying systems
  • Heat pump drying
  • Superheated steam drying
  • Infrared drying
  • Radiofrequency drying
  • Assisted drying technologies
  • 10.7 Conclusions and perspectives
  • References
  • Chapter 11 Minimal processing methods for food
  • 11.1 Introduction
  • 11.2 Food spoilage microorganisms and enzymes
  • 11.3 Minimally processed foods
  • 11.4 Traditional technologies for food processing
  • 11.5 Emerging technologies for food processing
  • 11.6 Challenges in food processing
  • 11.7 Conclusions and perspectives
  • Acknowledgments
  • References
  • Section III Intelligent food processing systems
  • Chapter 12 Machine learning techniques in food processing
  • 12.1 Introduction
  • 12.2 Machine learning methods
  • 12.3 Applications of machine learning methods
  • 12.4 Conclusions and perspectives
  • References
  • Chapter 13 Automatic control of industrial food processes
  • 13.1 Introduction
  • 13.2 Food and bioprocess control: situation, goal, and constraints
  • 13.3 Engineering of automated systems for the food and biological industries
  • 13.4 Process instrumentation, sensors, and others approaches
  • 13.5 Determination of the operating conditions for the control of a process
  • 13.6 Some advanced control strategies for food and bioprocesses
  • 13.7 Automation in order to help operators' decisions
  • 13.8 Robotics and food and bioindustry
  • Conclusions and perspectives
  • References
  • Chapter 14 Raman spectroscopy-based imaging in the food industry
  • 14.1 Introduction
  • 14.2 Raman spectroscopy theory
  • 14.3 Online Raman spectroscopy setup
  • 14.4 Signal processing methods
  • 14.5 Data analysis
  • 14.6 Industrial applications of online Raman spectroscopy
  • 14.7 Conclusions and perspectives
  • References
  • Chapter 15 Digitization of the food industry enabled by Internet of Things, blockchain, and artificial intelligence
  • 15.1 Introduction
  • 15.2 Internet of Things
  • 15.3 Blockchain technology
  • 15.4 Future trends
  • 15.5 Case studies from food industries
  • 15.6 Conclusions and perspectives
  • References
  • Index

Product details

  • No. of pages: 468
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: August 24, 2022
  • Imprint: Elsevier
  • Paperback ISBN: 9780323911580
  • eBook ISBN: 9780323984843

About the Editors

Ayon Tarafdar

Dr. Ayon Tarafdar is currently working as an ARS Scientist at the Indian Veterinary Research Institute of ICAR. He completed his bachelor’s degree in Agricultural and Food Engineering from IIT Kharagpur, Master’s degree in Process and Food Engineering from G.B. Pant University of Agriculture and Technology and Ph.D. in Food Engineering from NIFTEM, Sonipat. He has 29 research papers, 7 book chapters and 6 popular articles to his name, published in highly reputed international and national journals. He has been awarded the prestigious DST-SERB international travel grant, UGC fellowship and CSIR Senior Research Fellowship. He has presented his work in various national and international conferences for which he has received awards in India and abroad. He has also worked as a researcher in Washington University in St. Louis, USA and has visited several other countries on academic merit.

Affiliations and Expertise

ARS Scientist, Indian Veterinary Research Institute of ICAR, India

Ashok Pandey

Ashok Pandey
Professor Ashok Pandey is currently Distinguished Scientist at the Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India and Executive Director (Honorary) at the Centre for Energy and Environmental Sustainability – India. Formerly, he was Eminent Scientist at the Center of Innovative and Applied Bioprocessing, Mohali and Chief Scientist & Head of Biotechnology Division and Centre for Biofuels at CSIR’s National Institute for Interdisciplinary Science and Technology, Trivandrum. His major research and technological development interests are industrial & environmental biotechnology and energy biosciences, focusing on biomass to biofuels & chemicals, waste to wealth & energy, industrial enzymes, etc. Professor Pandey is Adjunct/Visiting Professor/Scientist in universities in France, Brazil, Canada, China, Korea, South Africa, and Switzerland and also in several universities several in India. He has ~1425 publications/communications, which include 16 patents, 90 books, >700 papers and book chapters, etc with h index of 105 and ~48,800 citations (Goggle scholar). He has transferred several technologies to industries and has done industrial consultancy for about a dozen projects for Indian/international industries. Professor Pandey is the recipient of many national and international awards and honours, which include Highest Cited Researcher (Top 1% in the world), Clarivate Analytics, Web of Science (2020, 2019 & 2018); Top scientist in Biotechnology (#1 in India and #8 in the world), Stanford University world ranking (2020); Fellow, World Society of Sustainable Energy Technologies (2020); Fellow, Indian Chemical Society (2020); Distinguished Scientist, VDGOOD Professional Association, India (2020); Distinguished Professor of Eminence with global impact in the area of Biotechnology, Precious Cornerstone University, Nigeria (2020); IconSWM Life-time Achievement Award 2019, International Society for Solid Waste Management, KIIT, Bhubaneshwar, India (2019); Yonsei Outstanding Scholar, Yonsei University, Seoul, Korea (2019); Life-Time Achievement Award from the Biotech Research Society, India (2018); Life-Time Achievement Award from Venus International Research Awards (2018), Most Outstanding Researcher Award from Career360 (2018), Life-Time Achievement Award from the International Society for Energy, Environment and Sustainability (2017); Fellow, Royal Society of Biology, UK (2016); Felow, International Society for Energy, Environment and Sustainability (2016); Academician of European Academy of Sciences and Arts, Austria (2015); Fellow, National Academy of Sciences, India (2012); Fellow, Association of Microbiologists of India (2008); Honorary Doctorate degree from Univesite Blaise Pascal, France (2007); Fellow, International Organization of Biotechnology and Bioengineering (2007); Thomson Scientific India Citation Laureate Award, USA (2006); Fellow, the Biotech Research Society, India (2005); UNESCO Professor (2000); Raman Research Fellowship Award, CSIR (1995); GBF, Germany and CNRS, France Fellowships (1992) and Young Scientist Award (1989), etc. Professor Pandey is Founder President of the Biotech Research Society, India (; Founder & International Coordinator of International Forum on Industrial Bioprocesses, France (, Chairman of the International Society for Energy, Environment & Sustainability (, Editor-in-chief of Bioresource Technology (, Honorary Executive Advisor of Journal of Energy and Environmental Sustainability (, Journal of Systems Microbiology and Biomanufacturing (, Journal of Environmental Sciences and Engineering (, Subject Editor, Proceedings of National Academy of Sciences, India ( and Associate Editor, Biologia – Section Cellular and Molecular Biology ( and editorial board member of several international and Indian journals.

Affiliations and Expertise

Distinguished Scientist, Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India

Ranjna Sirohi

Dr. Ranjna Sirohi is currently working as Research Professor in Korea University, Seoul. She obtained B.Tech. degree in Biochemical Engineering and M.Tech. degree in Agricultural Engineering with specialization in Food Biotechnology Engineering. She has worked as Visiting Researcher at the École Polytechnique Fédérale de Lausanne, Switzerland, as Scientist at Centre for Energy and Environment Sustainability, Lucknow and as Senior Project Associate at CSIR-NEERI, Nagpur. She obtained her Ph.D. degree in Process and Food Engineering from G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand. Her major research interests are in the field of Bioprocess Technology - Food & Food Waste Valorisation-Waste to Wealth – Biofuels. She has 65 publications/communications that include 32 research and review papers, 12 book chapters, 7 popular articles and 14 conference proceedings. Dr Sirohi has won several awards and honors that include Research Excellent Award in the international conference on New Horizons in Biotechnology, Trivandrum, India (2019), Best Poster award in 8th International Forum on Industrial Bioprocessing (IBA-IFIBiop 2019), Miri; Sarawak, Malaysia (2019) and Research Excellence Award in International Conference on Bio-Innovation for Environmental and Health Sustainable Developments (BEHSD-2018), Lucknow, India (2018). She is the Life member of Indian Society of Agricultural Engineers (ISAE); the Biotech Research Society, India (BRSI); Indian Science Congress Association (ISCA) and Association of Food Scientists & Technologists, India (AFSTI).

Affiliations and Expertise

Research Professor, Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea

Carlos Soccol

Carlos Ricardo Soccol is full Professor and research group leader of Department of Bioprocesses Engineering and Biotechnology at UFPR-Brazil. Professor Soccol has experience in bioprocesses/biological engineering, food biotechnology, industrial biotechnology. The research carried out till-date has credited him with 1,385 publications, including patents (108), books (31), book chapters (168), original papers (488) and research communications in conferences/symposia (590). His research articles have so far been cited more than 35,725 times according to Google Scholar. He received several national and international awards, including the Science and Technology award of the Government of Paraná (1996), Best Scientific Achievement of the Year 2001 by Ministry of Sugar of Cuba, The Scopus/Elsevier Award (2009), Dr Honoris Causa, University Blaise Pascal-France (2010), Outstanding Scientist at 5th International Conference on Industrial Bioprocesses, Taipei, Taiwan, Scientist of the Year - Nanocell Institute (2017), Medal of Scientific Merit by Ministry Science Technology and Innovation - Brazilian Government (2018).

Affiliations and Expertise

Professor, Department of Bioprocesses Engineering and Biotechnology (DEBB), Federal University of Parana (UFPR), Curitiba, PR, Brazil

Claude-Gilles Dussap

Prof Claude-Gilles DUSSAP is graduated in Chemical Engineering from the University of Toulouse in 1978. He did her PhD degree in Chemical and Biochemical Engineering Department, focusing on development of bioreactor at the University Blaise Pascal (Clermont-Ferrand). He is presently head of the team Chemical and Biochemical Engineering in the Institut Pascal (University Blaise Pascal -- CNRS). He has been much involved in the analysis of the relationships, which exist between the physiological responses of microorganisms and bioreactors environment. This includes insightful investigation in metabolic engineering (metabolic fluxes distribution, control and regulation of metabolism) and thorough analysis of bioreactor performances regarding the mass, heat, light-energy transfer and mixing properties of reactors. He has a strong experience in mathematical modelling of biological kinetics, thermodynamical equilibrium properties of aqueous solutions and of reactor characteristics. He has a track record experience in the design and the mathematical modelling of MELiSSA (Micro-Ecological Life Support System Alternative) ecosystem, which is the biological life support system developed by European Spatial Agency (ESA) for long duration spatial missions. His main domain of expertise covers all the process engineering aspects of the bioreactors design, modelling, scale-up and control in relation with the food quality and nutritional properties of food recipes for spationauts. He has been in charge of the definition of Life Support issues in the European framework program AURORA. He is member of the evaluation committee of European Science Fondation. His main research activities concern Chemical engineering; Metabolic engineering: metabolic fluxes calculation; Mass and energy transfer modelling and assessment of coupling with metabolic limitations; Applied thermodynamics (modelling of equilibrium properties); and Thermokinetic modelling and application of Thermodynamic of Irreversible Processes to biotransformations.

His interests have been extended to bioenergy production processes and assessment of environmental impact of biotechnology processes regarding 2G and 3G biofuels. The results of these research works have been published in 150 papers. He has supervised 25 PhD students and 70 MSc lab works.

Affiliations and Expertise

Head of the Chemical and Biochemical Engineering team, University Blaise Pascal, CNRS, France

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