About the BookFood science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engineering operations and technological processes. These topics need an interactive approach to enable one to gain a proper perspective and insight into the subject.
The fast emerging food biotechnology, involving the use of genetically modified foods and food products, has become controversial even though the use of micro-organisms and microbial products in food processing has been in practice for centuries. The third volume of Handbook of Food Processing Technology deals with engineering and environmental aspects in food processing, and is divided into four sections.
Section I deals with heat and mass transfer of food products. Section II focuses on measurement and control in food processing industry. Food processing is a vast sector of the industrial world. A major percentage of the cereals, vegetables and fruits are processed for human consumption and preserved for future use. The specifications of ingredient materials for best results are termed standards. Setting a standard for ingredient material requires vast experience in handling, and the manufacturer might set his own specifications. Considering this, the section focuses on process, instrumentation and control and describes measurements in food processing industry.
Section III takes up environmental aspects. Effluents from food and allied industries are considered to be close to domestic sewage since they mainly contain biodegradable material and suspended solids. Hence, treatment of such wastes was never felt as a difficult task. A major shift in the approach, as far as treatment of such wastes is concerned, has been the use of anaerobic technology instead of aerobic one. The section elucidates on treatment of seafood processing waste and treatment of meat and poultry wastes; potato waste-water treatment; soft drink waste treatment; bakery waste treatment; and treatment of cereals, pulses, edible oil wastes and dairy effluents.
The present Handbook of Food Processing Technology is a complete treatise on foods and food processing techniques. It is essential reading for all students and teachers of environment, engineering, food technology and life sciences. The book will also cater to the needs of students and professors, industry personnel and others working on research aspects in this field.About the Author/sS.C. Bhatia, a Chemical Engineer from BITS, Pilani, and also an MBA, is a consultant on Environmental and Pollution Control, Energy Conservation and Polymer Sciences. He has worked in various petrochemical plants in production planning, maintenance, quality control, etc. He has authored books on subjects ranging from chemical process industries, plastic and rubber technology to perfume, soaps and cosmetics. His areas of specialisation include air and water pollution, energy conservation, rubber, plastics and bio-sciences. He has contributed numerous papers on chemical and allied subjects in journals of repute. Among his published books, Textbook of Noise Pollution and Its Control, Textbook of Biotechnology, Managing Industrial Pollution, Industrial Chemistry, Perfume, Soap and Cosmetics and Chemical Process Industries have received overwhelming response.