Handbook of Food Process Design E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 2488

Veröffentlichungsjahr: 2012

Beschreibung

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.

Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. 

Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Leseprobe

Table of Contents

Cover

Title page

Copyright page

Preface

Acknowledgements

About the Editors

Jasim Ahmed

Mohammad Shafiur Rahman

Contributors

1 Food Preservation and Processing Methods

Introduction

Purpose of Food Preservation

Food Preservation Methods

2 Food Process Design: Overview

Introduction

Components of Food Process Design

Unit Operations and Complete Process

Process Flow Diagram

Codes, Standards and Recommended Practices

Process Severity, Quality and Safety

3 Units and Dimensions

Introduction

Systems of Measurement

The SI System

Definition of Some Derived Physical Quantities

Dimensional Consistency

Precision and Accuracy

Unit Conversions

Guidelines for Using SI Units

4 Material and Energy Balances

Introduction

Fundamentals of Material Balances

Examples of Material Balance Calculations with and without Reaction

Overview of Food Processes

Energy Balances

Examples of Material and Energy Balances in Food Processing

5 Thermodynamics in Food Process Design

Introduction

Thermodynamic Fundamentals

First Law of Thermodynamics: Conservation of Energy

Second Law of Thermodynamics: Entropy

Application of Thermodynamics in Food Systems

6 Chemical Reaction Kinetics Pertaining to Foods

Introduction

Basics of Chemical Reaction Kinetics

Types of Reactions

Fraction Conversion Concept

Temperature Dependence of the Rate Constants

Types of Reactor

Reaction Kinetics Related to Food

Statistical Aspects of Kinetic Modeling

Conclusions

7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies

Introduction

Types of Optimization Methods

Single-objective Optimization of Thermal Food Processing

Multi-objective Optimization of Thermal Food Processing

Results and Discussion

Summary and Conclusion

8 Instrumentation, Sensor Design and Selection

Introduction

Classification of Sensors

Measurements and Sensors in Food Process Control Systems

Criteria for Selection of Sensors

Recently Developed Measurement Techniques for Food Processes

Summary

9 Automation and Process Control

Introduction

Food Processing Automation and Control: Current Status

Basic Control Theory

Current Practice and Future Trends in Food Process Automation

Conclusions

10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes

Introduction

Reactor in Food Processing

Distillation in Food Processing

Extraction in Food Processing

Thermal Treatments in Food Processing

Model-based Techniques in Food Processing: Simulation, Optimisation and Control

Food Properties in Model-based Techniques

Computational Software in Food Processing

Conclusions

11 Fluid Flow and Pump Selection

Introduction

Nature of Fluids

Basic Equations Related to Fluid Flow

Measurement of Flowing Fluids

Pipes, Fittings and Valves

Pumps

Fans, Blowers and Compressors

Selection of Pump and Performance Evaluation

12 Heating and Cooling System Analysis Based on Complete Process Network

Introduction

Determination of Process Heating and Cooling Needs

Process Heating

Process Cooling

Heat Exchangers for Heating and Cooling in the Food Industry

Summary

13 Pasteurisation Process Design

Introduction

HACCP in Pasteurisation Process Design

Processing Options

Pasteurisation Design Principles

Empirical Data and P-Value Guidelines

Equipment for Pasteurisation Processes

Summary and Future Trends

14 Sterilization Process Design

Introduction

Importance of Microorganisms in Sterilization and Pasteurization

Heat Transfer in Thermal Processing

Quality Evaluation

Industrial Equipment

Acknowledgments

15 Refrigeration, Air Conditioning and Cold Storage

Introduction

Refrigeration

Air Conditioning Systems

Cold Storage

Worked Examples

16 Chilling, Freezing and Thawing Process Design

Introduction

Chilling

Freezing

Thawing

Nomenclature

17 Thermal Evaporator Design

Introduction

Thermophysical Properties of Liquid Food

Characteristics of Liquids and Some Evaporator Problems

Single-effect Evaporator and Design Calculations for Evaporators

Types of Evaporator

Heat Transfer Coefficient in Evaporators

Energy Economics

Hygienic Design and Methods of Cleaning

Example

Nomenclature

18 Food Processing and Control by Air Jet Impingement

Introduction

Principles of Air Jet Impingement

A Conjugate Approach

Food Processing and Control of Heating/Drying Treatments

Conclusions

Nomenclature

19 Hot Air Drying Design: Tray and Tunnel Dryer

Introduction

Drying of Food

Drying Systems

Design Considerations in Tray and Tunnel Dryers

Design of Tray Dryers

Design of Tunnel Dryers

Economic Performance of Tray and Tunnel Dryers

Energy Management of Tray and Tunnel Dryers

Costs of Drying Operations

Conclusions

Acknowledgment

20 Hot Air Drying Design: Fluidized Bed Drying

Introduction

Design Features

Design of HTST Pneumatic Fluidized Bed Dryer

Types of Fluidized Bed Dryers

Application of Fluidized Bed Drying

Acknowledgment

21 Heat Pump Design for Food Processing

Introduction

Types of Heat Pump

Drying of Agricultural Products and Heat Pump

Heat Pumps for Food Processing

Modelling, Simulation and Design of Heat Pumps

Practice Problems

Summary

Nomenclature

22 Freeze-drying Process Design

Introduction

Underlying Principles of Freeze-drying

Process Design

Modeling the Process

Industrial Freeze-drying

Costs

Unconventional Freeze-drying

Conclusions

23 Crystallization Process Design

Introduction

Crystallization

Crystallization Equipment

Process Design of Batch Cooling Crystallizers

Process Design of Continuous Evaporative and Vacuum Evaporative Crystallizers

Monitoring and Control of Crystallization Processes

24 Aseptic Process Design

Introduction

History of Aseptic Processing

Important Aspects of Aseptic Process Design

Regulations Related to Aseptic Processing

Case Study: Aseptic Processing of Sweetpotato Purée

Future Trends

25 Extrusion Process Design

Introduction

Types of Extruder

Extruder Components

Extruder Variables

Feed Ingredient Variables

Interactions Between Extruder and Ingredient Variables

Product Qualities

Supercritical Fluid Extrusion

Cost Economics of Extrusion

Conclusions

26 Baking Process Design

Introduction

The Baking Process

Baking Design Based on Process Modelling and Simulation

Baking Equipment

Trends in Baking Technology

Conclusions

Appendix: Worked Examples

Nomenclature

27 Membrane Separation and Design

Introduction

Process Flow-sheet for Membrane Operation

Basic Theoretical Principle, Membrane Operation Mode and Membrane Materials

Membrane Modules

Types of Membrane Process

Flux Equations

Mode of Operation

Design of Membrane

Fouling of Membrane in Ultrafiltration and Microfiltration

Cleaning and Sanitation

Cost

Applications

Conclusions

28 Food Frying Process Design

Introduction

Fried Products

Quality Attributes of Fried Products

Frying Oils

Frying Equipment

Heat and Mass Transfer during Frying

Process Control

Conclusions and Future Needs

29 Mechanical Separation Design

Definition and Purpose

Food Products Processed by Mechanical Separation

Theoretical Principles of Mechanical Separation

Equipment Used for Mechanical Separation

Design of Mechanical Separation Processes

Process Control

Hazard and Safety Issues

Cleaning and Sanitation Methods

Capital and Operating Costs

Future Needs

30 Mixing and Agitation Design

Introduction

Mixing and Agitation: Theoretical Principles

Mixing Equipment: Mode of Operation and Comparative Analysis

Design Principles of Mixers in the Food Industry

Operational Issues of Mixing Equipment

Capital and Operating Costs for Different-sized Equipment

Summary and Future Needs

31 Extraction Process Design

Introduction

Liquid–Liquid Extraction

Solid–Liquid Extraction (Leaching)

Supercritical Fluid Extraction

Hygienic Design Aspects

Economics

Summary and Future Needs

Nomenclature

32 Size Reduction Process Design

Introduction

Texture of Materials

Size Classifications

Size Reduction Procedures

Types of Stresses and Energy Requirements

Performance Characteristics

Devices

Solid Foods Size Reduction

Liquid Foods Size Reduction

Nanoparticles in the Food Industry

33 Irradiation Process Design

Introduction

Applications of Food Irradiation

The Food Irradiation Process

The Food Irradiation Process Flow

Basic Theoretical Principles

Design Considerations for Food Irradiators

Rules of Thumb

Simple Equations

Process Control

Software for Modeling Food Irradiators

Cleaning and Sanitation Methods

Capital and Operating Costs for Different Sizes of Equipment

Summary and Future Needs

Examples of Food Irradiators

34 Design for High-Pressure Processing

Introduction

The Commercial Market for HHP-Processed Products

The Potential of HHP Technology as a Unit Operation

The HHP Processing Cycle

HHP Pasteurization

HHP Sterilization

Mode of Operation

The Design of High-Pressure Vessels

Commercial HHP Vessels and Process Economics

The Regulatory Status of HHP Processing

Basic Theoretical Principles

Design and Calculations for HHP Preservation Processes

Summary and Future Needs

35 Microwave and Radio-Frequency Heating Processes for Food

Introduction

Indirect Electroheating: Basic Information about MW and RF Heating

Empirical Data and Properties Needed for Designing MW and RF Processes

Conceptual Design of Electroheating Processes

Equipment

Processes, Products and Potential Products

MW and RF Safety Guidelines

The Economics of MW and RF Processing

36 Design of Ohmic Heating Processes

Introduction

Applications of Ohmic Heating and Moderate-Electric-Field Processing

The Ohmic Heating Process

Summary and Future Needs

Nomenclature

37 Design of Equipment for Pulsed Electric Field Processing

Introduction

Principles and Technology

Calculations, Monitoring and Optimization of Treatment Parameters

Capital and Operating Costs

Summary and Future Needs

38 Process Design Involving Ultrasound

Introduction

Fundamentals of Ultrasound

Low-Intensity Ultrasound

High-Intensity Ultrasound

Conclusions

39 Process Design Involving Pulsed UV Light

Introduction

End Products of the Process

Process Components

Basic Theoretical Principles and Mode of Operation

Equipment (Advantages and Limitations) and Parameters

Empirical Data and Rules of Thumb

Estimation of the Design Parameters

Process Control, Operations and Maintenance

Advanced Levels of Process Design for Complicated Systems

Cleaning and Sanitation Techniques

Capital and Operating Costs

Examples of Studies

Worked Examples

Summary and Future Needs

40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications

Introduction

Unified Analysis of Electric-Field-Based Food Processing Technologies

Pulsed Electric Fields in Food Processing and Preservation

Treatment Chambers and Equipment

Mechanisms of Microbial Inactivation

Events in Electroporation and Microbial Lysis

Kinetics of Microbial Inactivation

PEF Process Calculations and Variables

Mathematical Model of Continuous Operation (Esplugas et al., 2001)

Process Calculations

Physical Properties of Food Products for PEF Processing

Application of PEF Treatment to Food Preservation

PEF Treatment as a Hurdle Technology

41 An Overview of Food Packaging: Material Selection and the Future of Packaging

Introduction

Why Do We Need Packaging?

Mass Transfer and Food–Package Interactions

Food Packaging Materials

Sterilization of Packaging Materials

Packaging Design

Packaging for Nonthermal Processes

Biodegradable Packaging

The Future of Packaging

Packaging Safety, Legislation and Regulations

Conclusions

42 Mass Transport Phenomena in Food Packaging Design

Introduction

Barrier Properties: Steady State

Barrier Properties: Transient State

43 Design of Modified and Controlled Atmospheres

Introduction

Gases Used in Modified Atmospheres

Packaging Materials

Design of Modified-Atmosphere Packaging for Foods

Equipment for MAP

Controlled-Atmosphere Storage

Nomenclature

44 Packaging for Processed Food and the Environment

Introduction

Packaging for Processed Food and the Environment

Traditional Packaging Materials and the Environment

Novel Packaging Materials and the Environment

The Future: the Role of Consumers and the Food Industry in the Impact of Packaging on the Environment

Acknowledgment

45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point

Introduction

Introduction to Hazard Analysis Critical Control Points (HACCP)

The Advantages of Using the HACCP Approach

Prerequisite Programmes

Developing a HACCP Plan

The Seven Principles of HACCP

Implementing the HACCP Plan

Using HACCP during Food Manufacturing

HACCP in a Meat Plant

HACCP in a Cheese Plant

HACCP in a Fish-Smoking Plant

The Influence of HACCP on Hygienic Design

Combining HACCP and ISO 22000:2005

46 Commercial Imperatives

Introduction

Fundamental Financial Matters

Financial Impacts of Technical Projects

Analytical Concepts and Techniques

Process Variability

Adopting a ‘Process-Based Approach’

A Sound Design Process

Applying the Concepts and Techniques

Index

This edition first published 2012 © 2012 by Blackwell Publishing Ltd.

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Library of Congress Cataloging-in-Publication Data

Handbook of food process design / edited by Jasim Ahmed, M.Shafiur Rahman.

p. cm.

Includes bibliographical references and index.

 ISBN-13: 978-1-4443-3011-3 (hardback)

 ISBN-10: 1-4443-3011-X (hardback)

 ISBN-13: 978-1-4443-9824-3(epdf)

 ISBN-13: 978-1-4443-9825-0(epub)

 ISBN-13: 978-1-4443-9826-7(mobi)

1. Food processing plants–Design and construction. 2. Food processing machinery. 3. Food industry and trade. I. Rahman, Shafiur.

 TH4526.H36 2011

 664'.02–dc23

2011022689

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

All reasonable attempts have been made to contact the owners of copyrighted material used in this book. However, if you are the copyright owner of any source used in this book which is not credited, please notify the Publisher and this will be corrected in any subsequent reprints or new editions.

Preface

Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry. The architecture of food process engineering is based on the solid foundations of chemical and mechanical engineering, together with the basics of microbiology, chemistry, nutrition, and economics. Other related disciplines, including instrumentation, computer science and mathematics, complete the discipline. Process design is the core of food engineering, and frequently begins with a concept and eventually ends in fabrication. Many types of documentation are involved in the process to test theories, display results, and organize data.

Today, the food industry is one of the largest manufacturing industries in the world and the significant contribution of food engineers to the industry is well recognized. A professional food engineer should be well versed in the basic principles, processes, flow diagrams, instrumentation and process control. The Handbook of Food Process Design has been developed primarily for fulfilling these expectations and is intended to be used by students in undergraduate and graduate courses in food process engineering/food technology/biochemical engineering, as well as by professionals working in the food industry. It could also be used by graduates in other disciplines, such as chemical and/or mechanical engineering.

The editors of this book have vast experience in teaching, research, and extension activities related to the food industry and have long realized the need for such a handbook on process equipment design to fill the current gap in the basic and applied fields of food engineering. They have endeavoured to gather eminent academics and professionals from across the globe and have succeeded in securing their participation in this book. All the contributors have diverse backgrounds, ranging from electronic engineering to food science.

The book contains 46 chapters in two volumes, with chapters grouped according to their similar subject matter. Chapters 1–12 are devoted to the basic principles, starting with units and dimensions, moving on to thermodynamics and reaction kinetics pertaining to foods, and followed by sensors and instrumentation involved in process automation. The handbook is well balanced by its coverage of unit operations involved in conventional and novel processing technologies to be used by the food industry. Each chapter is intended to provide concise up-to-date descriptions of fundamentals, applications, solved problems, and methods of cost analysis. Chapters 13–18 cover heating and cooling systems used in food processing, including pasteurization, sterilization, refrigeration, and freezing. Drying is considered one of the most successful unit operations used in the food industry. Process design related to the drying of food materials is covered in Chapters 19–22.

Some important process designs, such as crystallization, extrusion, aseptic processing, baking, and frying, are well discussed in Chapters 23–28. Chapters 29–32 cover mechanical operations related to food process industries, including mixing/agitation, size reduction, and extraction and leaching processes. Chapters 33–40 focus on novel process designs, including pulsed light, ultrasound, ohmic heating, pulsed electric field, high pressure, and irradiation. Food packaging is discussed in Chapters 41–44, while quality systems and cost analysis are covered in Chapters 45 and 46.

The editors are confident that this handbook will prove to be interesting, informative, and enlightening to readers in the field. They would appreciate receiving new information and comments to assist in future development of the next edition.

Jasim Ahmed

Mohammad Shafiur Rahman

Acknowledgements

We would like to thank Almighty Allah for giving us life and the opportunity to gain knowledge to write this important book. We wish to express our sincere gratitude to the Sultan Qaboos University, Polymer Source Inc. and Kuwait Institute for Scientific Research for providing the opportunity and facilities to execute such an exciting project, and for supporting us in research and other intellectual activities around the globe.

We sincerely acknowledge the sacrifices made by our parents during our early education. Appreciation is due to all our teachers in the course of our careers. Special thanks to our colleagues and other research team members for their support and encouragement. We are grateful to our contributors for their wonderful cooperation and, finally, we are indebted to our families for their continued support and patience throughout the project.

About the Editors

Jasim Ahmed

Jasim Ahmed, Research Scientist, at Kuwait Institute for Scientific Research, Kuwait, is the author or co-author of over 150 technical articles including 95 refereed journal papers, 40 conference papers, 18 book chapters, 20 popular articles, and 4 books. He has edited several books including Novel Food Processing: Effects on Rheological and Functional Properties and Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications published by CRC Press, Boca Raton, Florida, and Handbook of Vegetables and Vegetables Processing and Handbook of Tropical and Subtropical Fruits Processing and Packaging published by Wiley-Blackwell, NJ.

Dr Ahmed has served as an editor of the International Journal of Food Properties for more than 5 years. Furthermore, he has served as special editor for a number of other journals. He is also associated with the editorial boards of three international journals. In 2010, he was invited to serve as a sub-panel member for the Food Processing and Packaging Section of the Institute of Food Technology (IFT), Chicago, USA.

Dr Ahmed is a professional member of the Institute of Food Technology (IFT) and a life member of the Association of Food Scientists and Technologists (AFST), India. He has been involved in many professional activities, such as organizing international conferences, industrial training and workshops. He received the BTech (Food and Biochemical Engineering) in 1991 and MTech (Food and Biochemical Engineering) in 1993 from Jadavpur University, Kolkata, India, and PhD in Food Technology in 2000 from GND University, India. He worked as Visiting Professor and Research Director at McGill University, and Polymer Source Inc., Montreal, Canada, before moving to Kuwait.

Dr Ahmed was awarded a gold medal by Jadavpur University, India for securing the top position in the M.Tech degree. He has received several grants from various funding agencies to carry out his research during his academic career. He received a best reviewers’ award by Elsevier in the area of food engineering in 2009.

Dr Ahmed has been involved in food processing teaching, research and industry over 18 years and has proved himself an active scientist in the area of food engineering. He has worked on food product development, food rheology and structure, novel food processing and the thermal behaviors of foods. His current research focus is on biopolymer and starch-based nanocomposites. Dr Ahmed’s work has been well recognized globally: there are more than 1000 citations of his work and his h-index is 20.

Mohammad Shafiur Rahman

Mohammad Shafiur Rahman, Professor at the Sultan Qaboos University, Sultanate of Oman, is the author or co-author of over 250 technical articles including 90 refereed journal papers, 87 conference papers, 58 book chapters, 34 reports, 12 popular articles, and seven books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, published by CRC Press, Boca Raton, Florida, which was one of CRC’s bestsellers in 2002. The second edition is now released under his editorship. He was also the editor of the popular book Handbook of Food Preservation published by CRC Press, Boca Raton, Florida. The first edition was one of CRC’s bestsellers in 2003, and the second edition is now on the market. He was invited to serve as one of the associate editors for the Handbook of Food Science, Engineering and Technology, and as one of the editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press.

Professor Rahman initiated the International Journal of Food Properties (published by Marcel Dekker) and has served as the founding editor for more than 10 years. He also serves on the editorial boards of eight international journals. He is a member on the Food Engineering Series Editorial Board of Springer Science, New York, and serves as a section editor for the Sultan Qaboos University Journal of Agricultural Sciences. In 1998 he was invited to serve as a Food Science Adviser for the International Foundation for Science (IFS) in Sweden.

Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology and the Institute of Food Technologists, a member of the American Society of Agricultural Engineers and the American Institute of Chemical Engineers, and Member of the Executive Committee of the International Society of Food Engineering (ISFE). He has been involved in many professional activities, such as organizing international conferences, training workshops and other extension activities related to the food industry. He has been a keynote/plenary speaker at many international conferences. He received the BSc Eng. (Chemical) in 1983 and MSc Eng. (Chemical) in 1984 from Bangladesh University of Engineering and Technology, Dhaka, MSc in food engineering in 1985 from Leeds University, England, and PhD in food engineering in 1992 from the University of New South Wales, Sydney, Australia.

Professor Rahman has received numerous awards and fellowships in recognition of his research and teaching achievements, including the HortResearch Chairman’s Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. In 2008 Professor Rahman ranked among the top five leading scientists and engineers of 57 OIC member states in the agroscience discipline.

Professor Rahman is an eminent scientist and academic in the area of food processing. He is recognized for his significant contributions to the basic and applied knowledge of food properties related to food structure, engineering properties and food stability. His total SCOPUS citation is more than 1200 and his h-index is 20, which indicates the high impact of his research in the international scientific community.

Contributors

Mohammad Shafiur Rahman, PhD

Professor

Department of Food Science and Nutrition, Sultan Qaboos University, Muscat, Oman

email: [email protected]

Jasim Ahmed, PhD

Research Scientist

Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait

email: [email protected] and [email protected]

Alik Abakarov, PhD

Visiting Professor

Technical University of Madrid, Higher Technical School of Agricultural Engineering, Madrid, Spain

email: [email protected]

Tarif Ali Adib, PhD

Research Scientist

Water Quality Observation Laboratory, Lattakia, Syria

email: [email protected]

Rajib Ul Alam Uzzal, PhD

Powertrain Control Engineer

Chrysler Technical Center

Chrysler Drive, Auburn Hills, Michigan, USA

email: [email protected]

Tanweer Alam, PhD

Associate Professor (Joint Director)

Indian Institute of Packaging, Mumbai, India

email: [email protected]

Eva Almenar, PhD

Assistant Professor

School of Packaging, Michigan State University, East Lansing, Michigan, USA

email: [email protected]

Sergio Almonacid, PhD

Associate Professor

Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Valparaíso, Chile.

email: [email protected]

Santanu Basu, PhD

Associate Professor

Department of Food Engineering

National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana, India

email: [email protected]

Pinaki Bhattacharya, PhD

Professor

Department of Chemical Engineering, Jadavpur University, Kolkata, India

email: [email protected]

Timothy J. Bowser, PhD, PE

Associate Professor

Department of Biosystems and Agricultural Engineering, and the Robert M.Kerr Food and Agricultural Products Center

Oklahoma State University, Stillwater, Oklahoma, USA

email: [email protected]

Juan A. Chávez, PhD

Associate Professor

Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Barcelona, Spain

email: [email protected]

Bijan Choudhury, PhD

Assistant Professor

Department of Biotechnology, Indian Institute of Technology, Roorkee, India

email: [email protected]

M.A.A. Shoukat Choudhury, PhD

Assistant Professor

Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh

email: [email protected]

Rod Chu, BS

Retired Scientist

Ottawa, Ontario, Canada

email: [email protected]

Amalia Conte, PhD

Researcher

Department of Food Science, University of Foggia and Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità – BIOAGROMED, Foggia, Italy