C. Anandharamakrishnan's Books

3D Printing of Foods

By: C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika

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3D Printing of Foods

By: C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

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580

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119669820

ISBN 13

9781119669821

Computational Fluid Dynamics Applications in Food Processing

By: C. Anandharamakrishnan

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Computational Fluid Dynamics Applications in Food Processing

By: C. Anandharamakrishnan

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry.

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Springer Science & Business Media

Published Date

ISBN 10

1461479908

ISBN 13

9781461479901

Spray Drying Techniques for Food Ingredient Encapsulation

By: C. Anandharamakrishnan,Padma Ishwarya S.

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Spray Drying Techniques for Food Ingredient Encapsulation

By: C. Anandharamakrishnan,Padma Ishwarya S.

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

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312

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118864077

ISBN 13

9781118864074

Essentials and Applications of Food Engineering

By: C. Anandharamakrishnan,S. Padma Ishwarya

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Essentials and Applications of Food Engineering

By: C. Anandharamakrishnan,S. Padma Ishwarya

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

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1046

Publisher

CRC Press

Published Date

ISBN 10

0429772386

ISBN 13

9780429772382

Food Digestion and Absorption

Its Role in Food Product Development

By: C Anandharamakrishnan,Jeyan Arthur Moses,S Priyanka

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Food Digestion and Absorption

Its Role in Food Product Development

By: C Anandharamakrishnan,Jeyan Arthur Moses,S Priyanka

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.

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435

Publisher

Royal Society of Chemistry

Published Date

ISBN 10

1839162422

ISBN 13

9781839162428

Techniques for Nanoencapsulation of Food Ingredients

By: C. Anandharamakrishnan

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Techniques for Nanoencapsulation of Food Ingredients

By: C. Anandharamakrishnan

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

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Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461493870

ISBN 13

9781461493877

Book's by C. Anandharamakrishnan

3D Printing of Foods

3D Printing of Foods

Computational Fluid Dynamics Applications in Food Processing

Computational Fluid Dynamics Applications in Food Processing

Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering

Food Digestion and Absorption

Food Digestion and Absorption

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients

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