Handbook of Research on Food Processing and Preservation Technologies: 5-Volume Set

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.

The first volume in this set, Volume 1: Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.

Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing.

Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques presents a number of exciting applications of computer-aided techniques for quality evaluation and secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including detailed discussions on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, and more.

Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This book covers in detail the design of functional foods for beneficial gut microflora and microbiota; composite probiotic dairy products; encapsulation technology for development of specific foods; edible, biodegradable, and alternative food packaging technologies; ozonation in surface modification of food packaging polymers; characterization applications and safety aspects of nanomaterials used in food and dairy industry; and more.

Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing and nondestructive quality evaluation techniques, such low-temperature-based ultrasonic drying, hypobaric processing, viability of high-pressure technology, pulsed electric fields in food preservation, green nanotechnology, advanced methods of encapsulation, the use of robotic engineering for quality and safety, and more.

Together, the 5 volumes of the Handbook of Research on Food Processing and Preservation Technologies will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.