Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.
It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.
It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.
Table of Contents
1. Emerging Instrumental Technologies in Food Preservation: A New Era of Safety and Sustainability2. Radio Frequency Pasteurization: Uniform Deep Heating Systems
3. Ohmic Heating Systems
4. Pulsed electric field treatment technique: A Novel and innovative tool for food industrial application
5. High Voltage Arc Discharge (HVAD) Technology in Surface Sterilization
6. Electromagnetic Wave-Assisted Preservation Using Medium Frequencies
7. Cold Plasma technique
8. Plasma Activated Water in Food Systems: Mechanism, Applications, and Future Prospects
9. Photodynamic and Photothermal Systems for Pathogen Inactivation
10. LED and UV-C Light-Based Instrumentation for Surface Decontamination
11. Pulsed Light Systems: High-Intensity Flash Sterilization
12. High Humidity Hot Air Impingement Blanching
13. Thermosonication Instruments: Coupling Ultrasound with Mild Heat
14. Microwave-Radio frequency hybrid systems for uniform heating
15. Advanced Cryogenic Systems: Innovations in Ice-Free Preservation and Ultra-Low Temperature Technologies
16. Ozone-Based Food Sanitization
17. Advanced Microbial Dynamics and Food Safety in Processing Systems: Effects of Fluid Flow and Fermentation Technologies
18. Magneto-Hydrodynamic (MHD) Systems for Liquid Food Safety: Principles, Power, and Processing Innovation
19. Nanozyme-Based Detection and Preservation Modules
20. Artificial Intelligence and IoT in Food Preservation Systems
21. Bio preservation Using LAB, Bacteriophages, and Enzymes
Authors
Tanmay Sarkar Lecturer, Government of West Bengal, India.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
