Handbook on Alternative Innovative and Novel Processing Technologies: Milk Milk Products and Other Foods

by M K Srivastava

ISBN: 9789359195681
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Imprint : Daya Publishing House
Year : 2025
Price : Rs. 20095.00
Biblio : xii+562p., tabls., figs., col., ind 25 cm

Author Profile

Dr. M. K. Srivastava has done his M. Sc (Organic Chemistry) and D. Phil (Micro Analysis of Organic Compounds) from Allahabad University, Allahabad. He has got one year training in Quality Analysis of Milk and Milk Products from National Dairy Development Board (NDDB), Anand and different trainings in analysis of Milk products and Minerals from National Dairy Research Institute (NDRI), Karnal. He has more than 35 years working experience in Dairy industry and well versed with the Quality and Food Safety Management for Food and Dairy Products and Lab accreditation under NABL. He has good experience in dealing with National (BIS, Agmark, FSSA-2006, NABL etc) and International (Codex, IDF etc.) Quality as well as Accreditation agencies. He has worked as Senior Chemist in Pradeshik Co-operative Dairy Federation Ltd and worked as HOD (Q.A. and R&D) Incharge, Central Lab., Lucknow and undertaken various projects of Council of Science and Technology, U. P. UPDASP etc. He is also academic counsellor in IGNOU for DDT programme and visiting faculty for MSc (Food Processing), Lucknow University. He has published 20 research papers and 3 books. He is an approved Food Safety Lead Auditor.

About The Book

The present publication has three important sections of Alternative, Innovative and Novel Food processing technologies. Section–A deals with significant Non thermal Processing Technologies which include Membrane Technology , Ultrafiltration & Microfiltration, Pulsed Electric Field for Food /Milk Processing, Oscillating Magnetic Fields, High Hydrostatic Pressure Technology, Ultrasonification, Irradiation, Ultraviolet Light Treatment, Pulsed Light Treatment and Cold plasma Technology. Section -B deals with Thermal Processing technologies e.g. Microwave heating technology, Radiofrequency heating Technology, Infrared heating technology, Ohmic heating technology and Sous-vide processing technology. Section-C deals with other latest processing technologies as well as Processing and Packing technologies for Prolong Shelf-Life Foods. These include Ozone technology, Nano Technology, Technologies for Prolong Shelf-Life foods, Robotic Technology, Block Chain technology and Gas packaging & Modified Atmosphere Package Designs. Author expects that the said publication will be able to meet the requirements of Dairy/ Food Technologists, Educationists and students.

Table of Contents

Acknowledgements vii Preface ix 1. Food Processing–Alternative Technologies 1 Section A Alternate Non-thermal Processing Technologies 2. Membrane Technology 15 3. Ultrafiltration (UF) and Microfiltration (MF) 45 4. Pulsed Electric Field for Food/Milk Processing 67 5. Oscillating Magnetic Fields 101 6. High Hydrostatic Pressure Technology 111 7. Ultrasonification 151 8. Irradiation 185 9. Ultraviolet Light Treatment 217 10. Pulsed Light (PL) Treatment 231 11. Cold Plasma Technology 245 xii Section B Alternate Thermal Processing Technologies 12. Microwave Heating Technology 283 13. Radiofrequency Heating Technology 303 14. Infrared Heating Technology 313 15. Ohmic Heating Technology 329 16. Sous-vide Processing Technology 365 Section C Other Latest Processing Technologies 17. Ozone Technology in the Food Industry 393 18. Nanotechnology in Food and Food Processing 427 19. Processing Technologies for Prolong Shelf-Life Foods 447 20. Robotics Technology 501 21. Block Chain Technology 523 22. Gas Packaging and Modified Atmosphere Package Design 537 Index 555