Overview

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

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9780367625160

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M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.

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