Preface xvii 1 Novel Thermal Technologies: Trends and Prospects 1 Amrita Preetam, Vipasha, Sushree Titikshya, Vivek Kumar, K.K Pant and S N Naik 1.1 Introduction 1 1.2 Novel Thermal Technologies: Current Status and Trends 3 1.2.1 Environmental Impact of Novel Thermal Technologies 6 1.2.2 The Objective of Thermal Processing 8 1.

2.3 Preservation Process 9 1.3 Types of Thermal Technologies 11 1.3.1 Infrared Heating 12 1.3.1.1 Principal and Mechanism 12 1.

3.1.2 Advantages of IR Heating 13 1.3.1.3 Applications of IR Heating 14 1.3.2 Microwave Heating 14 1.

3.2.1 Principal and Mechanism 14 1.3.2.2 Advantages of Microwave in Food Industry 17 1.3.2.

3 Application of Microwave in Food Processing Technologies 19 1.3.3 Radiofrequency (RF) Heating 24 1.3.3.1 Principal and Mechanism 24 1.3.3.

2 Advantages and Disadvantages 26 1.3.3.3 Applications 27 1.3.4 Ohmic Heating 28 1.3.4.

1 Principal and Mechanism 28 1.3.4.2 Advantages and Disadvantages 31 1.3.4.3 Applications 33 1.4 Future Perspective of Novel Thermal Technologies 36 1.

5 Conclusion 36 References 37 2 Microbial Inactivation with Heat Treatments 45 Sushree Titikshya, Monalisa Sahoo, Vivek Kumar and S.N Naik 2.1 Introduction 45 2.2 Innovate Thermal Techniques for Food Reservation 47 2.3 Inactivation Mechanism of Targeted Microorganism 48 2.3.1 Action Approach and Inactivation Targets 49 2.4 Environmental Stress Adaption 50 2.

4.1 Sublethal Injury 50 2.5 Resistance of Stress 51 2.5.1 Oxidative Stress 51 2.5.2 Osmotic Stress 52 2.5.

3 Pressure 52 2.6 Various Techniques for Thermal Inactivation 52 2.6.1 Infrared Heating 52 2.6.1.1 Principle and Mechanism 52 2.6.

1.2 Application for Inactivation in Food Sector 53 2.6.2 Microwave Heating 57 2.6.2.1 Principle and Mechanism 57 2.6.

2.2 Application for Inactivation in Food Sector 58 2.6.3 Radiofrequency Heating 59 2.6.3.1 Principle and Mechanism 59 2.6.

3.2 Application for Inactivation in Food Sector 60 2.6.4 Instant Controlled Pressure Drop Technology (DIC) 60 2.6.4.1 Principle and Mechanism 60 2.6.

4.2 Application for Inactivation in Food Sector 61 2.6.5 Ohmic Heating 62 2.6.5.1 Principle and Mechanism 62 2.6.

5.2 Application for Inactivation in Food Sector 63 2.7 Forthcoming Movements of Thermal Practices in Food Industry 64 2.8 Conclusion 65 References 66 3 Blanching, Pasteurization and Sterilization: Principles and Applications 75 Monalisa Sahoo, Sushree Titikshya, Pramod Aradwad, Vivek Kumar and S N Naik 3.1 Introduction 76 3.2 Blanching: Principles & Mechanism 76 3.2.1 Types of Blanching 76 3.

2.1.1 Hot Water Blanching 76 3.2.1.2 Steam Blanching 80 3.2.1.

3 High Humidity Hot Air Impingement Blanching (HHAIB) 81 3.2.1.4 Microwave Blanching 81 3.2.1.5 Ohmic Blanching 85 3.2.

1.6 Infrared Blanching 86 3.2.2 Application of Blanching 89 3.2.2.1 Inactivation of Enzymes 89 3.2.

2.2 Enhancement of Product Quality and Dehydration 90 3.2.2.3 Toxic and Pesticides Residues Removal 90 3.2.2.4 Decreasing Microbial Load 90 3.

2.2.5 Reducing Non-Enzymatic Browning Reaction 91 3.2.2.6 Peeling 91 3.2.2.

7 Entrapped Air Removal 91 3.2.2.8 Enhancing Bioactive Extraction Efficiency 91 3.2.2.9 Other Applications 92 3.3 Pasteurization: Principles & Mechanism 92 3.

3.1 Thermal Pasteurization 92 3.3.2 Traditional Thermal Pasteurization 93 3.3.3 Microwave and Radiofrequency Pasteurization 93 3.3.4 Ohmic Heating Pasteurization 94 3.

3.5 Application of Pasteurization 98 3.4 Sterilization: Principles, Mechanism and Types of Sterilization 98 3.4.1 Conventional Sterilization Methods 99 3.4.2 Advanced Retorting 100 3.4.

3 Microwave-Assisted Thermal Sterilization 101 3.4.4 Pressure-Assisted Thermal Sterilization 103 3.5 Conclusions 104 References 104 4 Aseptic Processing 117 Malathi Nanjegowda, Bhaveshkumar Jani and Bansee Devani 4.1 Introduction 118 4.2 Aseptic Processing 118 4.3 Principle of Thermal Sterilization 121 4.3.

1 Effect of Thermal Treatment on Enzymes 123 4.3.2 Effect of Thermal Treatments on Nutrients and Quality 123 4.3.3 Effect of Thermal Treatments on the Cooking Index (C0) 124 4.3.4 Effect of Heat Treatments on Chemical Reactions in Food 124 4.4 Components of Aseptic Processing 124 4.

4.1 Equipment Used in Aseptic/UHT Processing 124 4.4.1.1 Indirect Heat Exchanger 125 4.4.1.2 Direct Heat Exchanger 126 4.

4.1.3 Ohmic Heating (OH) 126 4.5 Aseptic Packaging 127 4.5.1 Types of Packaging Materials Used in Aseptic Processing 127 4.5.2 Methods and Requirements of Decontamination of Packaging Materials 128 4.

6 Applications of Aseptic Processing and Packaging 128 4.6.1 Milk Processing 133 4.6.2 Non-Milk Products Processing 135 4.7 Advantages of Aseptic Processing and Packaging 136 4.8 Challenges of Aseptic Processing and Packaging 137 4.9 Conclusion 137 References 138 5 Spray Drying: Principles and Applications 141 Sukirti Joshi, Asutosh Mohapatra, Lavika Singh and Jatindra K Sahu 5.

1 Introduction 142 5.2 Concentration of Feed Solution 142 5.3 Atomization of Concentrated Feed 143 5.3.1 Principle of Atomization 143 5.3.2 Classification of Atomizers 143 5.3.

2.1 Rotary Atomizers 144 5.3.2.2 Pressure Nozzle/Hydraulic Atomizer 144 5.3.2.3 TwoFluid Nozzle Atomizer 145 5.

4 DropletHot Air Contact 145 5.5 Drying of Droplets 146 5.6 Particle Separation 148 5.7 Effect of Process Parameters on Product Quality 148 5.7.1 Process Parameters of Atomization 150 5.7.2 Parameters of SprayAir Contact and Evaporation 151 5.

7.2.1 Spray Angle 151 5.7.2.2 Aspirator Flow Rate 151 5.7.2.

3 Inlet Air Temperature 151 5.7.2.4 Outlet Air Temperature 152 5.7.2.5 Glass Transition Temperature 152 5.7.

2.6 Residence Time 153 5.8 Classification of Spray Dryer 153 5.8.1 Open-Cycle Spray Dryer 153 5.8.2 Closed-Cycle Spray Dryer 154 5.8.

3 SemiClosed Cycle Spray Dryer 154 5.8.4 SingleStage Spray Dryer 154 5.8.5 TwoStage Spray Dryer 154 5.8.6 ShortForm Spray Dryer 154 5.8.

7 TallForm Spray Dryer 154 5.9 Morphological Characterization of Spray-Dried Particles 155 5.10 Application of Spray Drying for Foods 156 5.11 Wall Materials 157 5.11.1 Carbohydrate-Based Wall Materials 158 5.11.1.

1 Starch 158 5.11.1.2 Modified Starch 158 5.11.1.3 Maltodextrins 158 5.11.

2 Cyclodextrins 159 5.11.3 Gum Arabic 159 5.11.4 Inulin 159 5.11.5 Pectin 160 5.11.

6 Chitin and Chitosan 160 5.11.7 Protein-Based Wall Materials 160 5.11.7.1 Whey Protein Isolate 161 5.11.7.

2 Skim Milk Powder 161 5.11.7.3 Soy Protein Isolate (SPI) 161 5.12 Encapsulation of Probiotics 162 5.12.1 Choice of Bacterial Strain 162 5.12.

2 Response to Cellular Stresses 163 5.12.3 Growth Conditions 164 5.12.4 Effect of pH 164 5.12.5 Harvesting Technique 165 5.12.

6 Total Solid Content of the Feed Concentrate 165 5.13 Encapsulation of Vitamins 165 5.14 Encapsulation of Flavours and Volatile Compounds 166 5.14.1 Selective Diffusion Theory 166 5.15 Conclusion and Perspectives 170 References 170 6 Solar Drying: Principles and Applications 179 Baher M A Amer 6.1 Introduction 179 6.2 Principle of Solar Drying 180 6.

3 Construction of Solar Dryer 181 6.4 Historical Classification of Solar Energy Drying Systems 182 6.5 Storing Solar Energy for Drying 185 6.6 Hybrid/Mixed Solar Drying System 186 6.7 Solar Greenhouse Dryer 188 6.8 Solar Drying Economy 188 6.9 New Applications Related to Solar Drying 190 References 192 7 Fluidized Bed Drying: Recent Developments and Applications 197 Praveen Saini, Nitin Kumar, Sunil Kumar and Anil Panghal 7.1 Introduction 197 7.

2 Principle and Design Considerations of Fluidized Bed Dryer 198 7.2.1 Spouted Bed Dryer 201 7.2.2 Spout Fluidized Bed Dryer 202 7.2.3 Hybrid Drying Techniques 205 7.2.

3.1 Microwave-Assisted FBD 205 7.2.3.2 FIR-Assisted FBD 206 7.2.3.3 Heat Pump-Assisted FBD 207 7.

2.3.4 Solar-Assisted FBD 207 7.3 Design Alterations for Improved Fluidization Capacity 208 7.3.1 Vibrated Fluidized Bed 208 7.3.2 Agitated Fluidized Bed 209 7.

3.3 Centrifugal Fluidized Bed 210 7.4 Energy Consumption in Fluidized Bed Drying 211 7.5 Effect of Fluidized Bed Drying on the Quality 212 7.6 Applications of Fluidized Bed Drying 215 7.7 Concluding Remarks 215 References 215 8 Dehumidifier Assisted Drying: Recent Developments 221 Vaishali Wankhade, Vaishali Pande, Monalisa Sahoo and Chirasmita Panigrahi 8.1 Introduction 221 8.2 Absorbent Air Dryer 222 8.

2.1 Working Principle of Adsorption Air Dryer 223 8.2.2 Design Considerations and Components of the Absorbent Air Drier 223 8.2.2.1 Desiccant Drying System 223 8.2.

3 Performance Ind.