Bøker av C. Anandharamakrishnan

Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture.The book is a resourceful read for students and researchers in food sciences, as well as industry experts.

3D Printing of Foods Explore the fascinating realm of 3D food printing and its applicationsIn 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of "food printability," the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications.In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing.Readers will also find:* Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability* In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods* Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing* Comprehensive explorations of 4D printing technology and the applications of 3D food printing technologyPerfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

This book provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.

Food Nanotechnology: Principles and Applications presents the latest data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, it is a valuable resource for students, researchers, food process engineers.

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products.