Food processing is undergoing rapid transformation as the industry responds to growing demands for safety, quality, sustainability, efficiency, and responsible resource use. Recent Advances in Food Process Engineering brings together contemporary perspectives on emerging technologies and engineering approaches that are reshaping the production, preservation, and development of foods and food ingredients. The chapters in this volume examine advances ranging from non-thermal and electrically driven processing to process intensification, innovative drying systems, alternative proteins, precision fermentation, and the valorisation of food waste. Particular attention is given to technological performance, energy and environmental considerations, scale-up challenges, process integration, and the practical requirements for industrial implementation. This book is intended to provide researchers, academicians, students, engineers, and professionals with a concise yet critical understanding of important developments in modern food process engineering. By linking scientific principles with engineering applications and sustainability considerations, the volume highlights both current progress and areas requiring further investigation. It is hoped that this collection will stimulate continued research, innovation, and collaboration toward more efficient, resilient, and sustainable food processing systems.
Author(s)
Er. Rinkesh Arjun Gosavi
Department of Processing and Food Engineering, College of Agriculture Engineering and Technology, Dr. BSKKV, Dapoli 415 712, Maharashtra, India.
Er. Ganesh Santosh Kahar
Department of Processing and Food Engineering, Dr. Annasaheb Shinde College of Agricultural Engineering and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahilyanagar, Maharashtra, 413722, India.
Er. Pratiksha Hanmant Puranik
Department of Processing and Food Engineering, Dr. Annasaheb Shinde College of Agricultural Engineering and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahilyanagar, Maharashtra, 413722, India.
Er. Rutu Kukde
ICAR-CIPHET, Ludhiana, India.
ISBN 978-81-69986-81-6 (Print)
ISBN 978-81-69986-80-9 (eBook)
DOI: https://doi.org/10.9734/bpi/mono/978-81-69986-81-6
Food processing is undergoing rapid transformation as the industry responds to growing demands for safety, quality, sustainability, efficiency, and responsible resource use. Recent Advances in Food Process Engineering brings together contemporary perspectives on emerging technologies and engineering approaches that are reshaping the production, preservation, and development of foods and food ingredients. The chapters in this volume examine advances ranging from non-thermal and electrically driven processing to process intensification, innovative drying systems, alternative proteins, precision fermentation, and the valorisation of food waste. Particular attention is given to technological performance, energy and environmental considerations, scale-up challenges, process integration, and the practical requirements for industrial implementation. This book is intended to provide researchers, academicians, students, engineers, and professionals with a concise yet critical understanding of important developments in modern food process engineering. By linking scientific principles with engineering applications and sustainability considerations, the volume highlights both current progress and areas requiring further investigation. It is hoped that this collection will stimulate continued research, innovation, and collaboration toward more efficient, resilient, and sustainable food processing systems.
Contents
Engineering Synergies in Hybrid Non-Thermal Food Processing: A Critical Appraisal of Combined High-Pressure, Pulsed Electric Field, Cold Plasma, Ultrasound and Ultraviolet Treatments
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
Advances in Pulsed Electric Field, Ohmic Heating, Radiofrequency and Microwave Technologies for Low-Carbon Food Processing: A Critical Narrative Review of Energy, Emissions and Implementation Evidence
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
Process Intensification in Food Manufacturing: a Critical Appraisal of Engineering Pathways towards Faster, Cleaner and More Resource-Efficient Production
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
Next-generation Food Drying: A Critical Synthesis of Hybrid Technologies, Heat Recovery, Renewable Energy Integration and Intelligent Process Control
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
Engineering Alternative Proteins for Future Foods: A Critical Appraisal of Protein Fractionation, High-Moisture Extrusion, Precision Fermentation and Cultivated Meat
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
Precision Fermentation for Next-Generation Food Ingredients: A Critical Review of Bioreactor Engineering, Downstream Processing, Scale-Up and Sustainability
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde
From Food Waste to High-Value Ingredients: A Critical Appraisal of Process Engineering Strategies for Circular Food Biorefineries
Er. Rinkesh Arjun Gosavi, Er. Ganesh Santosh Kahar, Er. Pratiksha Hanmant Puranik, Er. Rutu Kukde