Food Processing and Preservation Technology

The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.

Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.

In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.

Dr. Kshirod Kumardash, Ph.D. is working as Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr. Dash completed his B.Tech in Agricultural Engineering from College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering from IIT Kharagpur; and Ph.D. in Food Process Engineering from IIT Kharagpur. Dr. Dash has obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. He is a life member of different professional bodies in India and a member of IFT, USA. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing. Other aspects of his career can be found on the site https://www.gkciet.ac.in/faculty/13

Dr Mudasir Ahmad Malik is working as Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal. He has completed his B. Tech in Food Technology from Islamic University of Science and Technology Awantipora and M. Tech and PhD in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology Longowal. He has a number of international publications in the field of Food Technology in reputed peer reviewed journals. He has worked on buckwheat starch during M Tech program and sunflower proteins isolates during PhD program. He has participated in number of national and International conferences related to Food Technology. He is currently working on the utilization of food wastes from food industries for the development of value added products. He has worked in number of universities of the country before joining the current institute. He is expert in food engineering, food chemistry, fruit and vegetable and cereal and pulses. https://www.gkciet.ac.in/faculty/15.