Nonthermal Pulsed Electric Field Technology for the Food Industry

This new book covers contemporary pulsed electric field processing techniques for food preservation, an emerging technique that has certain advantages over conventional thermal food processing techniques. Nonthermal PEF produces fresh-like food without affecting the sensory and nutritional properties of food. This volume explores and provides in-depth knowledge and understanding of the pulsed electric field and its applications. It introduces the role of nonthermal technology in novel food product development for ensuring the quality of food products and covers the applications of the technology in fruits and vegetables; in egg, meat, and poultry products; in milk products; and in cereals, legumes, and oilseeds.

Preeti Birwal, PhD, is currently working in the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at Jain Deemed to be University, Bangalore, India, as a member of the board of examiners and placements. She has also work with Lovely Professional University, Jalandhar, India. She is advising several MTech and BTech scholars in food technology and has successfully guided five postgraduate students for their dissertation work. She has participated in several national and international conferences and seminars. She has delivered lectures as a resource person on doubling farmers’ income through dairy technology in a training sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has also delivered keynote lectures at international conferences. She has organized one national conference and acted as an advisory member and coordinator for global and international conferences. She has received a Young Women Scientist Young Researcher Scientist Award and Outstanding Scientist Awards from various organizations. She was named outstanding reviewer of the month for Current Research in Nutrition and Food Science Journal. She has 22 research and review papers, 12 edited international books, 12 book chapters, about 34 popular articles, six conference papers and 62 abstracts, and two editorial opinions to her credit. She is serving as an external examiner for various Indian state agricultural universities. She is also serving as editor and reviewer for several journals.

Megh R. Goyal, PhD, PE, is a Retired Professor of 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.

Baldev Singh Kalsi, PhD, is working as a Senior Research Fellow at the ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, Punjab, India. He is actively involved in the field of food engineering research. His master’s degree focused on preservation of juices using ultrasound and in combination with thermal or/and pressure. He is currently working in the area of ohmic heating-assisted extraction of valuable components from agricultural produce. He has participated in many national and international conferences and has won a Best Oral Presentation Award at the 55th Annual Convention of the Indian Society of Agricultural Engineers (ISAE) and International Symposium on Emerging Trends in Agricultural Engineering Education, Research and Extension, Patna, Bihar; and a Best Poster Presentation Award at the VIIth International Conference on Global Research Initiatives for Sustainable Agriculture & Allied Sciences (GRISAAS-2022), Birsa Agricultural University, Jharkhand, India. He is the recipient of a University Merit Scholarship during his master’s and PhD degree programs. He has two research papers in international journals, one accepted book chapter, two popular articles, and six abstracts, to his credit.

Ankita Kataria, PhD, is an Assistant Professor in the Department of Food Science and Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda, India. She is currently working in the area of food fortification to accelerate the action on the fortification initiatives at the Centre of Excellence for Food Fortification (CEFF) at the National Institute of Food Technology, Haryana. She has organized hands-on trainings on staple food fortification. She has also delivered lectures as a resource person on wheat flour and edible oil fortification as well as served as a rapporteur for the International Webinar on Large Scale Food Fortification: Accelerating Action to Reduce Micronutrient Malnutrition, organized by Maharaja Sayajirao University of Baroda and National Institute of Food Technology Entrepreneurship and Management, Haryana. She has also participated in several national and international conferences, seminars/webinars, workshops, and internships and also received a best oral presentation award. Her areas of interests are functional foods, especially super grains, probiotics, and prebiotics. She has served as manager in the Research and Development (R&D Manager) at Britannia Industries Limited. She is a recipient of the Italian Technical Services Award (Silver Medal-All India Food Processors’ Association). She has research papers, book chapters, popular articles, and one editorial opinion to her credit. Her opinion on the potential of the Indian dairy sector in one of her popular articles has also been acknowledged by the leading newsletter, Dairy Global. Dr. Kataria completed her BTech in Dairy Technology at the ICAR-National Dairy Research Institute (NDRI), Karnal; her MSc in Food Technology at the University of Mysore (CSIR-Central Food Technological Research Institute (CSIR-CFTRI)), Mysore; and her PhD in Food Technology at Punjab Agricultural University, Ludhiana, India. She is a recipient of an Indian Council of Agricultural Research Senior Research Fellowship [ICAR-SRF (PGS)] (2018-2020).