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Innovations in Agricultural and Biological Engineering
Preservation of food is a top priority in today’s food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Super critical fluid extraction is a process that is a “green” method that allows rapid extraction of bioactive compounds at reduced cost. This new volume, Applications of Supercritical Fluid Extraction in Food Processing, investigates the various technologies within this extraction process, starting with an introduction and proceeding on to the design, application for quality, and regulatory aspects. A wide range of research demonstrating the successful application of this method in different food products, ranging from, milk, meat, fish, grains, fruits and vegetables, and other foods, is discussed. CONTENTS: About the Authors / Editors: Editors: Preeti Birwal, PhD Scientist, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Preeti Birwal, PhD, is a Scientist (processing and food engineering) in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, India, where she is working on nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has participated at several national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the Directorate of Extensions Division, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has to her credit research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She is advising several MTech scholars in food technology and has successfully guided postgraduate students for their dissertation work. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer for several journals. Dr. Birwal has been named outstanding reviewer of the month by the online journal Current Research in Nutrition and Food Science. She holds BSc in Dairy Technology from ICAR-National Dairy Research Institute (NDRI), Karnal; MSc in Food Process Engineering and Management from NIFTEM, Haryana; and PhD (Dairy Engineering) from ICAR-NDRI, Bangalore. She is recipient of several fellowships. She successfully completed her AUTOCAD 2D & 3D certification. Megh R. Goyal, PhD, PE Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Technical Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc. Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books C. K. Sunil, PhD Assistant Professor (Food Engineering), Department of Food Engineering and Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Tamil Nadu, India C. K. Sunil, PhD, is currently working as Assistant Professor in the Department of Food Engineering and Centre of Excellence for Grain Sciences at the National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Tamil Nadu, India. He has over 20 years of teaching, research, and industry experience. Dr. Sunil has published scientific papers in peer-reviewed journals and book chapters. At present, he is working on processing of millet, design and development of processing machineries, application of novel thermal and nonthermal technologies, and valorization of processing waste. He teaches in different areas of food processing/food engineering, such as unit operations, introduction to food processing, advances in food processing, processing of cereals, pulses and oilseeds, thermal and non-thermal processing of foods, etc. He also serves as a peer reviewer for several international journals and is also a member of different professional bodies. |
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The series aims to bridge the gap between academic rigor and practical application, providing tools that empower educators, researchers, students, and activists to spark change and advance the cause of gender equality around the world. For more information, visit: Click here AAP Editor & Author Dr. Wasim Siddiqui to Lead the World Food Preservation Center, USA AAP congratulates Professor Mohammed Wasim Siddiqui on this new and prestigious appointment. In this role, he directs the planning, development, and implementation of plans within the organization, which is dedicated to reduction of postharvest food loss and wastage. Dr. Siddiqui will also originate and promote existing initiatives of the sister universities and institutes of the World Food Preservation Center® LLC. Dr. Siddiqui is editor of two book series with AAP. 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