New Age Food Processing
authored by: Tanmay Sarkar, Parnasree Sadhukhan & Maheroz Haque Reza
New Age Food Processing is a holistic panorama of food processing technologies evolving from traditional food preservation techniques to cutting-edge novel technologies of the modern era. This book beautifully traces the arc of food processing from primitive methods like fermentation and drying to the modern age industrial techniques that are more health-focused. It brings into limelight the frontier technologies like Radio Frequency (RF) Pasteurization; Cold Plasma Technology; Plasma Activated Water (PAW); High-Humidity Hot Air Impingement Blanching (HHAIB); Supercritical Fluid Extraction (SFE) along with their scientific principles, working mechanism, applications and nutritional implications. The essence of this book lies in the fact that it details every processing technique, whether traditional or novel, while acknowledging its benefits and practical limitations. Thus, it assures a comprehensive coverage from foundational food science to frontier of food technology
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India.With 9 years of experience in both teaching and research,his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling and AI, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 40 books with Elsevier, Springer, and CRC Press and Wiley. He is the author of the book Food Biopreservation published with the Royal Society of Chemistry (RSC). Dr. Sarkar has been recognized among the top 2% of globally highly cited researchers in the world rankings published by Stanford University, USA, for both 2024 and 2025.
Ms. Parnasree Sadhukhan is an Assistant Professor in the Department of Food Science and Nutrition Management at J.D. Birla Institute, Kolkata. She holds a Master’s degree in Food and Nutrition and a Bachelor’s degree in Food Science and Nutrition Management from Jadavpur University. She is UGC-NET qualified and a FSSAI-certified Junior Food Analyst. Her professional experience spans academia, research, and industry, having worked with ITC Limited, Vimta Labs, and Qualissure Laboratory Services in the areas of food quality analysis, compliance, and nutritional labeling. Her research interests include functional foods, food laws, and consumer studies, and she has authored publications in reputed journals and book chapters. She is the author of the book Food Biopreservation published with the Royal Society of Chemistry.
Ms. Maheroz Haque Reza completed her undergraduate studies with a Bachelor of Science in Food Science and Nutrition Management from J. D. Birla Institute, affiliated to Jadavpur University. She is currently pursuing a Master of Science in Food Science and Nutrition at St. Xavier’s College (Autonomous), Kolkata. She has received several academic distinctions, including the Gold Medal
for Excellence amongst all disciplines and the Bishop’s Medal during her schooling. At the undergraduate level, she was awarded the University Gold Medal and the Sushila Devi Memorial Prize, along with awards for Best Seminar and Best Term Paper at J. D. Birla Institute. Alongside her academic achievements, she is an active debater and public speaker.She has won dozens of inter-college public speaking and associated events. With extensive experience in academic, competitive, and extempore speaking formats,she has also served as an adjudicator for inter-college debating competitions and has judged at several notable institutions of Kolkata.
Chapter 1: Introduction to Food Processing
1.1 Evolution of Food Processing
1.2 Purpose of Food Processing
1.2.1 Extension of Shelf Life
1.2.2 Creation of Variety
1.2.3 Preservation of Nutritive Value
1.3 Nutritional Implications of Food Processing
1.3.1 Effects of Food Processing on Macronutrients
1.3.1.1 Proteins
1.3.1.2 Carbohydrates
1.3.1.3 Lipids
1.3.2 Effects of Food Processing on Micronutrients
1.3.2.1 Minerals
1.3.2.2 Vitamins
1.4 Conclusion
Chapter 2: Food Processing Techniques
2.1 Introduction
2.2 Traditional, Home-Based Food Processing Techniques
2.2.1 Blanching
2.2.2 Fermentation
2.2.3 Soaking
2.2.4 Germination and Malting
2.3 Industrial Food Processing Techniques
2.3.1 Thermal Food Processing
2.3.1.1 Pasteurization
2.3.1.2 Dehydration
2.3.1.3 Canning
2.3.2 Non-Thermal Food Processing
2.3.2.1 Pulsed Electric Field
2.3.2.2 High-Pressure Processing
2.3.2.3 Irradiation
2.4 Conclusion
Chapter 3: Radiofrequency Pasteurization
3.1 Introduction to Radiofrequency Pasteurization
3.2 Principle of Radiofrequency Pasteurization
3.3 Configuration and System Components of Radiofrequency Pasteurization
3.4 Operational Framework and Workflow of Radiofrequency Pasteurization
3.4.1 Raw Material Preparation and Preprocessing
3.4.2 Sample Packaging and Container Arrangement
3.4.3 Temperature Monitoring
3.4.4 Adjustment of RF Equipment and Electrode Gap
3.4.5 RF Pasteurization Treatment
3.4.6 Thermal Imaging and Heating Uniformity Monitoring
3.4.7 Post-Pasteurization Cooling
3.4.8 Quality Evaluation
3.5 Physicochemical Benefits of Radiofrequency and Dielectric Processing
3.5.1 Enzyme Inactivation and Mitigation of Off-Flavours
3.5.2 Food Safety and Microbial Inactivation
3.5.3 Post-Harvest Disease Management
3.5.4 Uniform Heating through Volumetric Heating
3.5.5 Preservation of Nutrients and Bioactive Compounds
3.5.6 Enhanced Structural Integrity, Colour, and Extraction Efficiency
3.6 Technical Disadvantages and Process Constraints of RF Systems
3.6.1 Operational Limitations of Dielectric Techniques
3.6.2 Thermal Runaway and Hotspot Formation
3.6.3 Packaging and Structural Complications
3.6.4 Fluid-Flow Limitations in Viscous Liquids
3.6.5 Potential Deterioration of Nutritional Quality
3.6.6 Current Industrial Limitations
3.7 Conclusion
Chapter 4: Cold Plasma Technology
4.1 Introduction to Cold Plasma Technology
4.2 Principle of Cold Plasma Technology
4.3 Modes of Cold Plasma Generation
4.3.1 Dielectric Barrier Discharge (DBD)
4.3.1.1 Mechanism of Action in Food Systems
4.3.1.2 Plasma Generation and Configuration
4.3.1.3 Applications of DBD Systems in Food Processing
4.3.1.3.1 Microbial Decontamination
4.3.1.3.2 Mycotoxin Reduction
4.3.1.3.3 Modification of Macromolecules
4.3.1.3.4 Food Packaging and Edible Films
4.3.2 Corona Discharge (CD)
4.3.2.1 Mechanism of Action in Food Systems
4.3.2.2 Plasma Generation and Configuration
4.3.2.3 Applications of CD Systems in Food Processing
4.3.2.3.1 Microbial Decontamination
4.3.2.3.2 Packaging Material Sterilization
4.3.2.3.3 Processing of Liquid Food Matrices
4.3.2.3.4 Modification of Macromolecules
4.3.2.3.5 Packaging Enhancement and Active Packaging
4.3.3 Microwave Plasma Discharges
4.3.3.1 Mechanism of Action in Food Systems
4.3.3.2 Plasma Generation and Configuration
4.3.3.3 Applications of Microwave Plasma Systems in Food Processing
4.3.3.3.1 Microbial Decontamination
4.3.3.3.2 Fruit Sanitization
4.3.3.3.3 Foodborne Pathogen Reduction
4.4 Conclusion
Chapter 5: Plasma-Activated Water (PAW)
5.1 Introduction
5.2 Principle of Plasma-Activated Water
5.3 Methods of Plasma-Activated Water Generation
5.3.1 Atmospheric-Pressure Plasma Jet
5.3.1.1 Plasma Generation and Operational Parameters
5.3.1.2 Plasma Plume Dynamics and Ionization Waves
5.3.1.3 Diagnostic Tools for Characterization of Plasma Jets
5.3.2 Corona Discharge Systems
5.3.2.1 Configuration of Corona Discharge Systems
5.3.2.2 Plasma Generation and Operational Parameters
5.3.2.3 Diagnostic Tools for Characterization of Plasma Jets
5.3.3 Dielectric Barrier Discharge (DBD) Systems
5.3.3.1 Configuration of DBD Systems
5.3.3.2 Plasma Generation and Operational Parameters
5.3.3.3 Diagnostic Tools for Characterization of Plasma Jets
5.4 Applications of Plasma-Activated Water
5.4.1 Reduction of Post-Harvest Losses in Fresh Produce
5.4.2 Extension of the Shelf Life of Highly Perishable Foods
5.4.3 PAW-Assisted Edible Coating Formation
5.4.4 Unwanted Enzyme Degradation
5.4.5 Decontamination for Food Safety
5.5 Conclusion
Chapter 6: High-Humidity Hot-Air Impingement Blanching
6.1 Introduction to HHAIB
6.2 Principle of HHAIB
6.3 Mechanism of HHAIB
6.4 Applications of HHAIB
6.4.1 Pre-Dehydration Treatment for Fruits and Vegetables
6.4.2 Colour and Visual Quality Preservation
6.4.3 Texture Preservation and Structural Integrity
6.4.4 Unwanted Enzyme Inactivation
6.5 Comparative Analysis of HHAIB and Other Blanching Methods
6.6 Conclusion
Chapter 7: Supercritical Fluid Extraction
7.1 Introduction
7.2 Principle of Supercritical Fluid Extraction
7.3 Mechanism of Supercritical Fluid Extraction
7.4 Applications of Supercritical Fluid Extraction in the Food Industry
7.4.1 Aroma, Essential Oil, and Flavour Extraction
7.4.2 Pigment and Colour Recovery
7.4.3 Antimicrobial Compound Recovery
7.4.4 Bioactive Compound Recovery
7.5 Conclusion
Chapter 8: Conclusion
Food is considered as the oldest and most enduring science of the civilization. It is the basis of sustenance. From the era of applying fire to food, humans have enrolled in a continuous development of transforming nature's harvest into safe, palatable and long lasting nourishment. In the past few decades food processing have evolved to a great extent. It has amalgamated scientific principles of processing with consumer health and global food security. Technologies that were laboratory curiosities a generation ago are now finding their way onto factory floors and into the foods we place on our tables. The book, New Age Food Processing, documents the fundamentals of these technologies along with their application with a multi-disciplinary frontier of the twenty-first century processing science. The book is organized to guide the reader from the foundational to the frontier. The first section is about conventional processing techniques and its evolution over the years following the modern regulatory regimes and health-driven consumer demand.
Food processing is a fundamental component of the food industry that transforms raw materials of plant and animal origin into safe, nutritious, convenient and value-added products. This chapter introduces the basic concepts and evolution of food processing, tracing its development from traditional practices to modern technologies driven by consumer demand. It explains the major purposes of processing, including shelf-life extension, food variety, safety and preservation of nutritive value. The chapter also examines primary, secondary and tertiary processing and discusses the effects of processing on macronutrients and micronutrients. Understanding these fundamentals provides a foundation for evaluating conventional and emerging food-processing technologies.
Food processing techniques range from traditional household practices to sophisticated industrial operations designed to improve safety, quality, nutritional value and shelf life. This chapter presents traditional methods such as blanching, fermentation, soaking, germination and malting, highlighting their effects on nutrient bioavailability and food characteristics. It then introduces industrial processing and distinguishes between thermal and non-thermal technologies. Thermal methods such as pasteurization and dehydration are discussed alongside innovative approaches including pulsed electric fields, high-pressure processing and irradiation. The chapter emphasizes the principles, applications, benefits and limitations of these techniques and demonstrates how processing conditions influence microbial safety, nutritional quality and sensory attributes.
Radiofrequency (RF) pasteurization is an emerging thermal processing technology that uses electromagnetic energy to generate rapid and volumetric heating within food materials. This chapter introduces the principles underlying RF heating and explains how alternating electric fields interact with polar molecules and ions to produce heat. It examines RF system configuration, electrode arrangements, packaging considerations and the operational workflow from raw-material preparation to post-treatment cooling and quality evaluation. Particular attention is given to microbial inactivation, enzyme control, uniform heating, nutrient and bioactive-compound retention, colour and structural preservation. The chapter also discusses technical limitations, hotspot formation, packaging challenges, nutritional considerations and current industrial constraints associated with RF processing.
Cold plasma technology represents an innovative non-thermal approach for improving food safety while minimizing undesirable changes associated with conventional heat treatments. This chapter introduces the fundamental principles of cold plasma and explains how reactive species generated during plasma treatment can contribute to microbial inactivation and food decontamination. It examines major plasma-generation methods, including dielectric barrier discharge, corona discharge and microwave plasma systems. The chapter highlights the potential of cold plasma for preserving nutritional and sensory characteristics while reducing microbial hazards. It also considers technological challenges such as treatment uniformity, interactions between plasma and food matrices and the need for process optimization and regulatory validation for wider industrial adoption.
Plasma Activated Water (PAW) is an emerging technology that combines the reactive properties of plasma with water to create an effective medium for food preservation and decontamination. This chapter explains the principles of PAW generation and examines different generation systems, including atmospheric pressure plasma jets, corona discharge and dielectric barrier discharge. It explores applications of PAW in reducing post-harvest losses, extending the shelf life of highly perishable foods, supporting edible-coating formation, controlling undesirable enzyme activity and improving food safety. The chapter emphasizes the potential of PAW as a sustainable processing approach while discussing treatment conditions, food-matrix interactions, technological limitations and opportunities for future development in food preservation.
High Humidity Hot Air Impingement Blanching (HHAIB) is a modern blanching technology developed to overcome several limitations associated with conventional blanching. This chapter introduces HHAIB as a pretreatment used before drying, freezing, canning and frying, particularly for fruits and vegetables. It explains the underlying principle of high-humidity hot-air impingement and its effects on heat and mass transfer. The chapter discusses applications in pre-dehydration treatment, colour preservation, texture and structural integrity and enzyme inactivation. Comparative analysis with conventional blanching methods highlights its potential advantages in drying efficiency, quality retention and energy utilization, making HHAIB an important emerging technology for modern food processing.
Supercritical Fluid Extraction (SFE) is an advanced extraction technology that provides an efficient and comparatively sustainable alternative to conventional solvent-based extraction. This chapter introduces the fundamental principles of supercritical fluids and explains the mechanism by which desirable compounds can be selectively extracted from food materials. It examines the use of SFE for recovering aroma compounds, essential oils, flavours, pigments, colours, antimicrobial compounds and valuable bioactive substances. Particular emphasis is placed on obtaining high-purity extracts while minimizing toxic solvent residues. The chapter also discusses industrial food applications, process advantages and limitations, highlighting the potential of SFE for developing cleaner, efficient and value-oriented food-processing and ingredient-recovery systems.
Conclusion
Food Processing, Food Processing Techniques, Traditional Food Processing, Industrial Food Processing, Thermal Processing, Non-Thermal Processing, Pasteurization, Blanching, Fermentation, Soaking, Germination, Malting, Dehydration, Canning, Pulsed Electric Field, High Pressure Processing, Food Irradiation, Radiofrequency Pasteurization, Dielectric Heating, Volumetric Heating, Thermal Processing, Microbial Inactivation, Enzyme Inactivation, Food Safety, Food Preservation, Nutrient Retention, Bioactive Compounds, Cold Plasma Technology, Dielectric Barrier Discharge, Corona Discharge, Microwave Plasma, Plasma Generation, Plasma Activated Water, Atmospheric Pressure Plasma Jet, Plasma Diagnostics, Plasma Decontamination, Post-Harvest Loss, Shelf-Life Extension, Edible Coatings, Foodborne Pathogens, Mycotoxin Reduction, Macromolecular Modification, High Humidity Hot Air Impingement Blanching, HHAIB, Colour Preservation, Texture Preservation, Supercritical Fluid Extraction, Essential Oil Extraction, Aroma Recovery, Pigment Recovery, Antimicrobial Compounds, Functional Ingredients, Sustainable Food Processing, Emerging Food Technologies, Food Quality, Food Innovation.