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Scrivener Publishing 100 Cummings Center, Suite 541J Beverly, MA 01915-6106
Bioprocessing in Food Science
Series Editor: Anil Panghal, PhD
Scope: Bioprocessing in Food Science will comprise a series of volumes covering the entirety of food science, unit operations in food processing, nutrition, food chemistry, microbiology, biotechnology, physics and engineering during harvesting, processing, packaging, food safety, and storage and supply chain of food. The main objectives of this series are to disseminate knowledge pertaining to recent technologies developed in the field of food science and food process engineering to students, researchers and industry people. This will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the different technologies.
As the demand of healthy food is increasing in the current global scenario, so manufacturers are searching for new possibilities for occupying a major share in a rapidly changing food market. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. In the current scenario, academia, researchers and food industries are working in a scattered manner and different technologies developed at each level are not implemented for the benefits of different stake holders. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.
The volumes in this series will be comprehensive compilations of all the research that has been carried out so far, their practical applications and the future scope of research and development in the food bioprocessing industry. The novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns will be covered in this series in an orderly fashion. These volumes will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering. Undergraduate, post graduate students and academicians, researchers in academics and in the industry, large- and small-scale manufacturers, national research laboratories, all working in the field of food science, agriprocessing and food biotechnology will benefit.
Publishers at Scrivener Martin Scrivener ([email protected]) Phillip Carmical ([email protected])
Thermal Food Engineering Operations
Edited by
Nitin Kumar
Anil Panghal
and
M. K. Garg
This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA
© 2022 Scrivener Publishing LLC
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Library of Congress Cataloging-in-Publication Data
ISBN 9781119775591
Cover image: Wikimedia Commons and the editors
Cover design by Russell Richardson
Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines
Printed in the USA
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