Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering

1st Edition - August 24, 2022
Editors: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Ricardo Soccol, Claude-Gilles Dussap
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 1 5 8 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 4 8 4 - 3

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 a… Read more

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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.

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

Ayon Tarafdar

Dr. Ayon Tarafdar is currently working as an ARS Scientist at ICAR-Indian Veterinary Research Institute under the Ministry of Agriculture and Farmers Welfare. He obtained his Ph. D from NIFTEM-Kundli (India) in Food Engineering and has worked as a fully funded researcher in Washington University in St. Louis, Missouri, USA. His main research focus has been on non-thermal food processing operations, bioprocess modelling and optimization, nanotechnology, machine learning, food waste valorization, advanced food characterization tools and precision agriculture. He has published more than 92 scientific research papers and reviews in addition to thirteen book chapters, two books and one patent (filed). Dr. Tarafdar serves on the Editorial board of the Journal of Food Quality (IF 3.20) and the International Journal of Chemical Engineering (IF 2.72).

Affiliations and expertise

Scientist, Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P., India

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 (www.brsi.in); Founder & International Coordinator of International Forum on Industrial Bioprocesses, France (www.ifibiop.org), Chairman of the International Society for Energy, Environment & Sustainability (www.isees.in), Editor-in-chief of Bioresource Technology (http://ees.elsevier.com/bite/), Honorary Executive Advisor of Journal of Energy and Environmental Sustainability (www.jees.in), Journal of Systems Microbiology and Biomanufacturing (https://www.springer.com/journal/43393), Journal of Environmental Sciences and Engineering (http://neerijese.org/editorial-board/), Subject Editor, Proceedings of National Academy of Sciences, India (https://www.springer.com/life+sciences/journal/40011) and Associate Editor, Biologia – Section Cellular and Molecular Biology (https://www.springer.com/journal/11756/editors) 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, Uttar Pradesh, India; Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun, Uttarakhand, India; Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, 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 Ricardo 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