Food Processing and Preservation Technology

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 85 books.

Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.

PART I: NOVEL AND NONTHERMAL PROCESSING OF FOOD AND FOOD PRODUCTS 1. Dielectric Heating: Recent Trends and Application in Food Processing 2. Ohmic Heating in Food Processing: A Futuristic Technology 3. Power Ultrasound: A Green Technology for Processing of Foods 4. Three-Dimensional (3D) Printing of Foods 5. Ozonization of Food Products PART II: PROCESS INTERVENTIONS FOR FOOD PROCESSING AND PRESERVATION 6. Pretreatments and Drying of Food Products 7. Principles of Foaming and Foam Mat Drying Technology: Fruits and Vegetables 8. Mechanization of Manufacturing Processes for Traditional Indian Dairy Products 9. Advances in Food Fermentation 10. Physicochemical and Thermal Properties of Bakery Products