Utilizing Microfluidics in the Food Industry: Applications and Techniques

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C. Anandharamakrishnan (CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India) Jeyan Arthur Moses (National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T), Thanjavur, Tamil Nadu, India)

Utilizing Microfluidics in the Food Industry

Applications and Techniques

C. Anandharamakrishnan (CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India), Jeyan Arthur Moses (National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T), Thanjavur, Tamil Nadu, India), Pramila Murugesan (SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, India) , Maria Leena (SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, India)

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English

Academic Press Inc
29 November 2024

Food & beverage technology

Utilizing Microfluidics 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.

Edited by: C. Anandharamakrishnan (CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram Kerala India), Jeyan Arthur Moses (National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM - T), Thanjavur, Tamil Nadu, India), Pramila Murugesan (SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, India), Maria Leena (SRM Institute of Science and Technology, Tiruchirappalli, Tamil Nadu, India)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm,
ISBN: 9780443134531
ISBN 10: 0443134537
Pages: 422
Publication Date: 29 November 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Forthcoming

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 selected professional bodies and serves as editorial board member and reviewer for reputed SCI journals, and has authored 225 publications in reputed journals, popular magazines and book chapters. Dr. Pramila Murugesan completed her Bachelor of Technology from Anna University Tiruchirappalli and Master of Technology from National Institute of Technology Tiruchirappalli (NITT). During her research carrier, she made a remarkable contribution in the area of development of visible light driven nanomaterials for energy and environmental applications, non-thermal plasma process for water decontamination application, CFD modelling, fluorescent sensors and microfluidics. Until now she has contributed more than 14 research articles (cumulative impact factor: 60.413) in reputed journals out of which 13 are first-authored. To her credits, she contributed two book chapters. Besides, she has hands-on experience on various analytic equipment such as FTIR, XRD, multimode microplate reader TGA, DSC, HPLC and GC. Dr. M. Maria Leena is Senior Research Fellow at Computational Modeling and Nanoscale Processing Unit, NIFTEM-T, Thanjavur, India. After her B.Tech in Biotechnology and M.Tech in Nanotechnology, she accrued her second Masters in Business Administration with specialization in Project Management. She completed her Ph.D. in Biotechnology with specialization on Food Nanotechnology from NIFTEM-T. She has authored over 20 peer-reviewed articles and 17 international book chapters, in addition to over 30 presentations in conferences. She has received Department of Science and Technology (Govt. of India) Women Scientist Fellowship, selected poster award of 19th IUFoST, best poser award at iCRAFPT’18, International Travel grant from DST-SERB-ITS and INSA- CCSTDS. Her research focus is on improving the bioavailability of nutraceutical compounds through encapsulation and customized delivery, nanomembrane preparation for food packaging, filtration and sensing applications, designing of nanomaterials and 3D printed biomaterials for food and tissue engineering applications.