The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.
About the Author
Snehasis Chakraborty, B.Sc., B.Tech, M.Tech., Ph.D., is an Assistant Professor at the Institute of Chemical Technology, Mumbai, India since 2015. He teaches both under and postgraduate students in Food Engineering and Technology. Dr. Chakraborty earned his Ph.D. in Food process engineering from the Indian Institute of Technology (IIT) Kharagpur. He was the silver medalist from his batch during his master's from IIT Kharagpur. His Ph.D. thesis on high-pressure processing of pineapple puree received the Jawaharlal Nehru Outstanding Thesis award given by ICAR, India. He was awarded the DAAD fellowship twice for the research in Germany.Dr. Chakraborty packed the best teacher award in the Department of Food Engineering & Technology, ICT Mumbai, twice in 2017 and 2019. He was facilitated with the young scientist award at the international conference TIIFH 2019, held in Tezpur University, Assam. He was also regarded among the top 1% reviewer in agricultural science by Publons global peer review in 2018. He is also serving as an expert reviewer in international journals of Elsevier, Springer, and Wiley. Dr. Chakraborty is writing scientific publications in esteemed journals and project proposals of his discipline as reflected by more than 35 international publications and 10 book chapters. His research area includes nonthermal and advanced thermal processing of liquid foods, process optimization, shelf-life study, and sensory analysis. He is associated with several professional bodies like Food & Agriculture Department -28, Bureau of Indian Standards, Association of Food Scientists & Technologists, India.Mr. Rishab Dhar, B.Tech., M.Tech. is a doctoral candidate from the Institute of Chemical Technology, Mumbai, India. He completed his master's degree in food engineering and technology from the same institute in 2018. During his last four years of his research career, he worked on developing fruit beverages and kinetic modeling under different treatment conditions like advanced thermal treatment and pulsed light processing and process optimization, mixed fruit beverage formulation, fuzzy optimization of the sensory analysis, and enzyme-assisted juice extraction process. He has received his undergraduate degree in food engineering and technology from Tezpur University, Tezpur, Assam, India. His bachelor work was on swelling kinetics of chhana ball in boiling water using image processing.Mr. Dhar has some industrial experience regarding food manufacturing processes. His research work has been published in well-established international peer-reviewed journals. In addition to that, he is already acting as an expert reviewer in international journals. He is also a professional body member of the Institute of Food Technologists.