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Postharvest Biology and Technology
Modern life is intense and quick, and while people want to care for themselves, they do not seem to have time to make and consume healthy foods. This has raised the need for quick prepared foods, such as ready-to-eat snacks, that must be quick and nutritious as well as delicious. Various traditional as well as emerging technologies, including 3D printing, microwave cooking, vacuum impregnation, osmotic dehydration, puffing drying, air frying, and more, have been employed to create ready-to-eat snacks. CONTENTS: About the Authors / Editors: Editors: Ravi Pandiselvam, PhD Scientist, ICAR–Central Plantation Crops Research Institute (CPCRI), Kasaragod, India Ravi Pandiselvam, PhD, is actively engaged in food engineering research. After completion of doctorate studies at Tamil Nadu Agricultural University (2015), he joined ICAR as a scientist (Agricultural Process Engineering) at the Central Plantation Crops Research Institute (CPCRI), Kasaragod, India, in 2016. Dr. Pandiselvam has contributed in the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value-added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water based beverages), which are commercialized for many entrepreneurs. Dr. Pandiselvam has authored more than 180 articles published in national and international journals of repute. He has been author or co-author of six books and 67 book chapters. He was conferred with a National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021, and Indian Society of Agricultural Engineers (ISAE) Distinguished Service Award 2020. He received his BTech in Agricultural Engineering in 2010 and MTech in Agricultural Processing & Food Engineering in 2012 from the Tamil Nadu Agricultural University, India. Gülsah Çaliskan Koç, PhD Associate Professor, Food Technology Program, Esme Vocational High School, Usak University, Turkey Gülsah Çaliskan Koç, PhD, is an Associate Professor in the Food Technology Program at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant in the Department of Food Engineering at Ege University, Turkey, between 2010 and 2018. She also worked as an Assistant Professor in the Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Pa?a University from April 2018 to September 2019. She is a member of the International Food Technologists and Chamber of Food Engineers. She holds a Best Paper Award from the 1st International Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has received Publons Peer Review Awards Top 1% of Reviewers in Agricultural Science, 2017–2018 and 2018–2019 and Publons Peer Review Awards Top 1% of Reviewers in Cross-Field, 2018–2019, from Clarivate Analytics. Dr. Koç has authored 33 articles published in international journals and 16 articles published in national journals. She has been the editor of a book and author or co-author of seven book chapters. |
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