Nanotechnology Horizons In Food Process Engineering

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated.

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging, and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends, Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for professionals, novices, and students alike.

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.