Overview

Presents comprehensive insights into cryogenic processing to transform food industries and expand future technological applications Cryogenic processing has advanced rapidly from its origins in industrial metal treatment to becoming a powerful, interdisciplinary technology that is reshaping food production, preservation, and innovation. As food industries worldwide face the challenges of maintaining quality, extending shelf life, and ensuring safety, cryogenic techniques offer scientifically sound and commercially viable solutions. Cryogenic Processing: Advances in the Food Industry provides the first in-depth resource dedicated to the principles, practices, and potential of cryogenics within food processing and related sectors. The volume examines cryogenic freezing, chilling, and processing with a focus on molecular transformations, engineering aspects, and industrial-scale applications. Through chapters addressing dairy, meat, seafood, spices, herbs, and vegan products, the book illustrates how cryogenics can deliver consistent improvements in quality while supporting sustainability and efficiency. Contributions by leading experts also consider future development, such as the integration of cryogenics with 3D printing, novel extraction methods, and other emerging technologies. Positioning cryogenic processing as a key driver of innovation in food science, this authoritative volume: Addresses a wide range of cryogenic solutions across sectors Explains molecular, engineering, and industrial aspects of cryogenic processing Features real-world case studies demonstrating successful implementation Highlights innovations in dairy, meat, seafood, spice, and vegan food products Examines cryogenics in herbal medicine and pharmaceutical applications Analyses the environmental and economic implications of large-scale adoption Combining scientific rigour with applied perspectives, Cryogenic Processing: Advances in the Food Industry is ideal for postgraduate and graduate students in food process engineering, food technology, and post-harvest science, as well as for professionals and researchers in the food industry. It is also a valuable resource for courses in food engineering, post-harvest technology, and industrial food processing within agricultural, engineering, and food science degree programmes.

Full Product Details

Author:   Sumit Sudhir Pathak (Karunya Institute of Technology and Sciences, India) ,  Rama Chandra Pradhan (National Institute of Technology, India) ,  Sudarshan Ramanathan (Karunya Institute of Technology and Sciences, India)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Weight:   0.680kg
ISBN:  

9781394280087

ISBN 10:   1394280084
Pages:   320
Publication Date:   16 April 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock  
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Table of Contents

List of Contributors xix Preface xxiii 1 Cryogenics: An Overview and Introduction 1 Sudarshan Ramanathan, Teena Bijo, and Sumit Sudhir Pathak 2 Molecular Foundations of Cryogenic Processes: A Chemical Perspective 25 Abishek Sakkaravarthy and Gurumoorthi Parameswaran 3 Cryogenic Impact on Food Material Properties: Structural and Functional Transformations 51 Bhupendra M. Ghodki, Krishna Bahadur Chhetri, and Naveen Kumar Mahanti 4 Industrial Design and Engineering Aspects in Cryogenic Applications 73 Awani Shrivastav and Tridib Kumar Goswami 5 Cryogenic Freezing Process for the Preservation of Fruits and Vegetables 95 Prateek Gururani, Abhirup Mitra, Jesni Manjula Sivaprasad, and Mahipal Singh Tomar 6 Cold Revolution: Cryogenic Innovations in Dairy Production and Preservation 107 P. Revathi and Sudarshan Ramanathan 7 Advanced Cryogenic Applications in Plant-Based Food Preservation 129 Mahipal Singh Tomar, Rahul Kumar Sharma, and Abhirup Mitra 8 Frosty Enhancements: Cryogenic Approaches in Meat, Poultry, and Marine Product Processing 141 Sourav Misra, Sanchita Biswas Murmu, Sivashankari Manickam, Rahul Kumar Rout, Ankit Kumar, Sitesh Kumar, and Ritu Bharat Kukde 9 Spice Chills: Cryogenic Technologies in Spice Processing 163 Gintu Sara George, Akshay D. Sonawane, and Shivanand S. Shirkole 10 Preserving Nature’s Remedies: Cryogenic Applications in Herbal Medicine Processing 181 K. U. Pavitra Krishna 11 Vegan Chills: Cryogenic Technologies for Vegan-Based Products 205 Dhiraj Kumar Yadav, Khalid Bashir, Pintu Choudhary, and Shweta Suri 12 Impact of Cryogenics on Microbial Populations and Food Safety 227 Pratiksha Wankhede, Jessica Hannah, Sumit Sudhir Pathak, Surendra Babu, and Bhushan Chaudhari 13 Environmental Impact and Sustainability of Cryogenic Processing in Food Industries 243 Abhishek Kumar 14 Advancements and Future Avenues in Cryo-Processing Technologies in Food 267 Keerthivasan Ragupathi, Sankar Manokaran, and Krishnakumar Panneerselvam Index 287

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Author Information

SUMIT SUDHIR PATHAK is an Assistant Professor in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India. His research focuses on cryogenic applications in post-harvest operations of spices, herbs, and minor forest produce, with an emphasis on value addition and preservation. He has handled ANRF, DST funded project based on cryogenic processing of herbs. RAMA CHANDRA PRADHAN is a Professor in the Department of Food Process Engineering at the National Institute of Technology, Rourkela, India. With over 16 years of teaching and research experience, his expertise spans food process engineering, post-harvest technology, value-added products, and equipment design for agricultural and food systems. SUDARSHAN RAMANATHAN is a Junior Research fellow-ANRF, DST in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India. His research interests include cryogenic processing, non-thermal processing of medicinal herbs, novel extraction techniques, food preservation, and valorisation of fruit and vegetable by-products.

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