Utilizing Microfluids in the Food Industry Applications and Techniques

Langue : Anglais

Coordonnateurs : Anandharamakrishnan C., Arthur Moses Jeyan, Murugesan Pramila, Leena Maria

Couverture de l’ouvrage Utilizing Microfluids in the Food Industry

Résumé
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Utilizing Microfluids in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

1. Introduction to microfluidics 2. Fundamentals of fluid dynamics in micro channels 3. Microfluidics chip design and geometry control 4. Fabrication techniques for microfluidics devices 5. Fundamentals of droplet generation in microfluidic devices 6. Nanofluidics and emerging concepts in microfluidic devices 7. Scalability approaches for the microfluidic devices 8. Modelling and Simulation of process in microfluidic devices’ 9. Food structure formulation: Emulsion 10. Food structure formulation: Foams and bubbles 11. Food structure formulation: Micro and nano carriers 12. Food processing: Mixing and dispersion 13. Food processing: Extraction 14. Microfluidics-based Cell free protein synthesis 15. Detection of nutritional biomarkers 16. Food quality evaluation using lab-on-a-chip 17. Food safety evaluation: Biological 18. Food safety evaluation: Chemical 19. Application of microfluidics in Food packaging 20. Smart delivery systems for bioactives 21. Information and Communication Technology (ICT)-linked applications in the food industry 22. Commercialization, challenges and the future of microfluidics devices

Dr. C. Anandharamakrishnan is presently the Director of the CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016-2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at the Loughborough University of United Kingdom. During his Ph.D., he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor-publications, two international patents, and seven Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE Journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering and various international journals, apart from being a peer reviewer for more than 20 International journals.
Dr. Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He has also received Best Paper and Model Awards in various technical platforms, including being the co-recipient of the prestigious American Society of Agricultural and Biological Engineers (ASABE) Superior Paper Award, Indian Society of Agricultural Engineers (ISAE)-JAE Best Paper Award, IEEE Best Paper Award, International Union of Food Science and Technology (IUFoST) Selected Poster Award, Nestlé Poster Award and ICFoST Best Poster Award. His research focuses on 3D printing of foods, computational modeling of food processing systems, nutraceutical delivery systems and food nanotechnology. He is also a member of

Addresses the basic fundamental concepts and principles behind the design and fabrication of microfluidic devices
Provides practical guidance on how to analyze and test microfluidic devices
Discusses the application of microfluidic technology for food processing and food safety analysis
Covers major challenges and provides a futuristic overview of microfluidic applications for the food industry
Brings applications, literature reviews, recent developments, methods, and case studies