Nonthermal Food Engineering Operations

Nitin Kumar, PhD, is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University, India, focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging, biopolymers, shelf-life extension, and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA, UK, and Germany. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. M.K. Garg, PhD, is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute, New Delhi, he started his career at Haryana Agricultural University, Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology, Hisar. He has been involved in the design, development, and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.

Preface xv

1 Artificial Intelligence (AI) in Food Processing 1
S. Abinaya, Anil Panghal, Sunil Kumar, Anju Kumari, Nitin Kumar and Navnidhi Chhikara

1.1 Introduction 2

1.2 Evolution of Artificial Intelligence 3

1.3 Artificial Intelligence in Food Processing 5

1.4 Artificial Neural Network (ANN) 6

1.5 Fuzzy Logic System 22

1.6 Knowledge-Based Expert System (ES) 33

1.7 Machine Learning System (ML) 37

1.8 Conclusion 43

2 Advances in Ultrasound in Food Industry 55
S. Abinaya, Anil Panghal, Nitin Kumar, Anju Kumari, Rakesh Gehlot, Sunil Kumar and Navnidhi Chhikara

2.1 Introduction 56

2.2 Background of Ultrasound 57

2.3 Ultrasonic Waves 59

2.4 Applications of Ultrasonics in the Food Industry 66

2.5 Detection of Fruit Quality 97

2.6 Ultrasound in Dairy Sector 102

2.7 Conclusion 105

3 Biosensors in Food Quality and Safety 115
Maninder Kaur, Ruchika Zalpouri, Kulwinder Kaur, Kirandeep Devgan and Preetinder Kaur

3.1 Introduction 115

3.2 What is a Biosensor? 116

3.3 Categorization of Biosensors 118

3.4 Application of Biosensors 125

3.5 Future Prospects 132

4 Cold Plasma: Principles and Applications 141
Sapna Birania, Arun Kumar Attkan and Sachin Ghanghas

4.1 Introduction 141

4.2 Physics of Plasma 143

4.3 Methods of Generation 144

4.4 Principles of Cold Plasma Decontamination 150

4.5 Plasma Species’ Role in Microbial Inactivation 150

4.6 Cold Plasma Affecting Microbial Cells 151

4.7 Limitations 156

4.8 Conclusion and Future Prospects 156

5 Food Extrusion: An Approach to Wholesome Product 163
Mohammed Shafiq Alam, Kirandeep Devgan, Gurveer Kaur and Nitin Kumar

5.1 Introduction 163

5.2 Principle and Components of Extrusion Equipment 165

5.3 Types of Extruders 166

5.4 Food Product Based on Extrusion Technology 172

5.5 Effect of Extrusion Cooking on Nutritional Aspects of Food 183

5.6 New Research Area of Byproduct Waste Utilization 187

5.7 Conclusion 188

6 Image Processing Technology, Imaging Techniques, and Their Application in the Food Processing Sector 193
Sachin Ghanghas, Nitin Kumar, Vijay Kumar Singh, Sunil Kumar, Sapna Birania and Ajay Kumar

6.1 Introduction 194

6.2 Image Processing Technology 195

6.3 Machine Learning Algorithms 202

6.4 Industrial Applications 204

6.5 Novel Imaging Techniques and Their Applications 205

6.6 Challenges and Opportunities 215

7 Active and Passive Modified Atmosphere Packaging: Recent Advances 225
Nitin Kumar, Kirandeep Devgan, Ajay Kumar, Preetinder Kaur and Pramod Mahajan

7.1 Introduction 226

7.2 Modified Atmosphere Packaging 226

7.3 Final Remarks 250

8 Membrane Processing Techniques in Food Engineering 261
Hima John, Mukul Sain, Punit Chandra and Sunil Kumar

8.1 Introduction 261

8.2 Overview of Membranes 262

8.3 Types of Membrane Separation Processes 263

8.4 Filtration Modes 267

8.5 Membrane Structure 268

8.6 Important Terms Related to Membrane Processes 268

8.7 Operational Requirements of Membranes 274

8.8 Theoretical Models for Membrane Processes 274

8.9 Factors Affecting the Separation Processes 275

8.10 Major Advantages of Membranes 276

8.11 Microfiltration 276

8.12 Ultrafiltration 277

8.13 Nanofiltration 280

8.14 Application of Membrane Separation in Food Industry 281

8.15 Conclusion 281

9 Nano Technology in Food Packaging 285
Ajay Yadav, Nishant Kumar, Aishwarya Dixit, Sunil Kumar and Ashutosh Upadhyay

9.1 Introduction 286

9.2 Nanomaterials 291

9.3 Use of Nanotechnology in Improved Packaging 295

9.4 Use of Nanotechnology in Active Packaging 297

9.5 Use of Nanotechnology in Smart Packaging 300

9.6 Toxicological Aspects, Safety Consideration, and Migration of Nanoparticles 303

9.7 Future Outlook and Conclusion 305

10 Polysaccharide-Based Bionanocomposites for Food Packaging 319
Gurjeet Kaur, Kirandeep Devgan, Preetinder Kaur and Nitin Kumar

10.1 Introduction 320

10.2 Classification of Polysaccharides 322

10.3 Extraction and Purification of Polysaccharides 327

10.4 Polysaccharide-Based Bionanocomposite Fabrication Techniques 335

10.5 Polysaccharide-Based Nanocomposites: Classification and Food Applications 337

10.6 Conclusions 349

11 Smart, Intelligent, and Active Packaging Systems for Shelf-Life Extension of Foods 369
Paola Del Serrone, Luca Buttazzoni, Giovanna Palazzino and Marcello Nicoletti

11.1 Introduction 370

11.2 Novel Types of Food Packaging 372

11.3 Regulatory Framework 376

11.4 Novel Smart Packaging Proposals 387

11.5 Considerations 392

11.6 Conclusions 393

12 Supercritical and Subcritical Fluid Extraction Systems 403
Naveen Kumar Mahanti, Divyasree Arepally, Sai Prasanna Narakatla and Km. Sheetal Banga

12.1 Introduction 404

12.2 Supercritical Fluids 405

12.3 Super Critical Fluid Extraction 407

12.4 Factors Affecting Supercritical Fluid Extraction 408

12.5 Applications of Supercritical Fluid Extraction 410

12.6 Sub-Critical Fluid Extraction 417

12.7 Factors Affecting Subcritical Fluid Extraction 418

12.8 Application of Subcritical Fluid Extraction 419

12.9 Conclusion and Future Trends 426

13 Ultraviolet Rays in Food Processing 435
Charan Singh, Nirav U. Joshi, Ravi Kumar, Neha and Ajay Kumar

13.1 Introduction 436

13.2 Types of UV Radiation 437

13.3 Principles of Ultraviolet Radiation 438

13.4 Types of Ultraviolet Sources 439

13.5 Types of Influencing Factors of UV Processing 444

13.6 Effect of UV Processing on Vegetable Crops 445

13.7 Effect of UV Processing on Fruits Crops 464

13.8 Effect of UV Processing on Miscellaneous Foods 472

13.9 Conclusion 473

References 474

Index 487