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Dairy Engineering

Book · October 2015

DOI: 10.13140/RG.2.1.1697.4802

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Murlidhar Meghwal Megh Goyal

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 New Book Announcement

Dairy Engineering Forthcoming

March 2016
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15%
Advanced Technologies and
Their Applications
Editors: Murlidhar Meghwal, PhD
Professor, Food Science and Technology Division, Centre for
Emerging Technology, Jain Global Campus, Jain University,
Bangalore, India
Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering,
University of Puerto Rico, Mayaguez Campus
Senior Acquisitions Editor, Biomedical Engineering and
Agricultural Science, Apple Academic Press, Inc.
email: goyalmegh@gmail.com
Rupesh S. Chavan, PhD
Assistant Professor, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM), Kundli, under
the Ministry of Food Processing Industries, India
CONTENTS
Written for and by dairy and food engineers with experience in Foreword 1 by Vasant N. Pawar
the field, this new volume provides a wealth of valuable Foreword 2 by Ramabhau T. Patil
information on dairy technology and its applications. The Preface 1 by Murlidhar Meghwal
book covers devices, standardization, packaging, ingredients, Preface 2 by Megh R. Goyal
Preface 3 by Rupesh S. Chavan
laws and regulatory guidelines, food processing methods, and
more. PART I: ADVANCED APPLICATIONS IN DAIRY
ENGINEERING
The first section of the book covers several advanced
1.Plant-Based Coagulants for Cheese Making: Review
applications in dairy engineering, including chapters on Murlidhar Meghwal, R. Anusha, and O. S. Bindhu
plant-based coagulants used in cheese making, the rheology
of fruit ripple, and role of emulsifying salts in cheese 2. Rheological Characterization of Fruit Fillings
Tanmay Nalawade, Rupesh S. Chavan, and Akruti Joshi
products. Section two focuses on process engineering of dairy
products, covering dairy engineering in milk processing and 3. Role of Emulsifying Salts in Cheese Products
milk products, aseptic food processing and packaging, high Atanu Jana, Dhanraj Pandhiyar, and Rupesh S. Chavan
pressure processing of dairy products, and an examination of PART II: PROCESS ENGINEERING: DAIRY PRODUCTS
mechanization of traditional Indian dairy products. In the 4. Dairy Engineering: Milk Processing and Milk Products
third section, dairy products for human health are addressed, Rupesh S. Chavan, Anit Kumar, Rachna Sherawat, and
such as health benefits of milk-derived bioactive peptides and Tanmay Nalawade
potential human health benefits of probiotics. Section four on
5. Aseptic Food Processing and Packaging
food laws and regulations covers modern food laws and Md. I. A. Ansari, Rupesh S. Chavan, Tanmaynalawade, Anit Kumar,
regulations and their implications and also looks the food and Shraddha Bhatt
laws all over the world. This section also provides the details
6. HighPressure Processing of Dairy Products
about entrepreneurship and management of food plants.
Rupesh S. Chavan, Rachna Sherawat, Prabhat K. Nema, and
With chapters written by those engaged in dairy and food Kumar Sandeep
processing related production, research, training, and 7. Introspection on Mechanization of Traditional Indian Dairy Products
teaching, the coverage of each topic is comprehensive enough A. K. Agrawal, K. K. Sandey, and K. Dewangan
to serve as an overview of the most recent and relevant 8.Standardization of Milk-Based Product: Khurchan
research and technology. Dairy Engineering: Advanced Archana Khare and Anil Kumar Khare
Technologies and Their Applications will be of value to
9. Heat Desiccated Milk Product: A Condensed Milk
researchers and faculty of Dairy technology and dairy process Chandrashekar D. Khedkar, Rupesh S. Chavan, S. D. Kalyankar, and
engineering and others, students, research centers, libraries, Akruti Joshi
and food processing engineering specialists.

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Contents continued on side 2

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 side 2

Dairy Engineering ABOUT THE EDITORS

Advanced Technologies and
Their Applications
PART III: HUMAN HEALTH BENEFITS FROM
VARIOUS DAIRY PRODUCTS
10.Milk-Derived Bioactive Peptides: Health Benefits
Prasad Patil, Surajit Mandal, Sudhir Kumar Tomar, and
Rupesh S. Chavan
11. Potential Application of Probiotics for Human Health
Benefits: Review
Ch. V. K. Sudheendra, V. Mishra, R. K. Shah, and
Rupesh S. Chavan
PART IV: FOOD LAWS, ACTS, ORDERS, AND
REGULATIONS
12. Brief High Lights and Implications of Food Laws: Case Study
Murlidhar Meghwal and Bhagirathram Kalwa
13. Food Regulations Around the Globe
Rupesh S. Chavan, Somya Tewari, Shraddha Bhatt,
Tanmay Nalawade, and Rachna Sherawat
14. Entrepreneurship and Management of Food Processing
Plants
Neeraj, Rupesh S. Chavan, Anupama Panghal,
Shraddha Bhatt, and Tanmay Nalawade
Index
Approx. 350 pages with index.
ISBN hard: 978-1-77188-380-1.
ISBN ebook: 978-1-77188-381-8.
$149.95 US | £95.00 hardback. March 2016.
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Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and
professor at the Food Science and Technology Division at the Centre for Emerging
Technology, Jain Global Campus, at Jain University, in Bangalore, India.
Dr. Meghwal is working on developing inexpensive, disposable, and biodegradable
food containers using agricultural wastes; quality improvement, quality attribute
optimization, and storage study of kokum (garcinia indica choisy); and freeze-
drying of milk. At present, he is doing research and acting as course coordinator for
MTech (food tech) courses as well as teaching at the Food Science and Technology
Division at Jain University Bangalore, India.
He has one book and many research papers publication in his credit, and he is a
reviewer and an editorial board of several journals. He has attended many national
and international seminars and conferences.
Dr. Meghwal received his BTech degree (agricultural engineering) in 2008 from
the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural
University, Hyderabad, India. He received his MTech degree (dairy and food
engineering) in 2010 from the Indian Institute of Technology Kharagpur, West
Bengal, India; and his PhD degree (food process engineering) from the same
institute. He worked as research associate at INDUS Kolkata, (a rice parboiling,
milling, and processing company) in the eastern part of the India on the
development of a quicker and industrial-level parboiling system for paddy and rice
milling.
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 University of Puerto Rico–Mayaguez Campus; and Senior
Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and
Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil
Conservation Inspector and as a Research Assistant at Haryana Agricultural
University and Ohio State University. He was first agricultural engineer to receive
the professional license in Agricultural Engineering in 1986 from College of
Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was
proclaimed as “Father of Irrigation Engineering in Puerto Rico for the twentieth
century” by the ASABE, Puerto Rico Section, for his pioneer work on micro
irrigation, evapotranspiration, agroclimatology, and soil and water engineering.
During his professional career of 45 years, he has received many prestigious
awards. A prolific author and editor, he has written more than 200 journal articles
and textbooks and has edited over 25 books. He received his BSc degree in
engineering from Punjab Agricultural University, Ludhiana, India; his MSc and
PhD degrees from Ohio State University, Columbus; and his Master of Divinity
degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.
Rupesh S. Chavan, PhD, is an Assistant Professor at the National Institute of
Food Technology Entrepreneurship and Management (NIFTEM), Kundli, under
the Ministry of Food Processing Industries, India, and he is in charge of the
International Bakery Research and Training Center at NIFTEM. He is a professor
and researcher with a specialization in dairy and bakery products. He is an author
or coauthor for more than 40 scientific publications. He is a Life Member of the
Indian Dairy Association (IDA), the Society of Indian Bakers (SIB), and the
Swedish South Asian Network on Fermented Foods (SASNETFF). He is engaged in
dairy technology education for BTech and MTech. students in food technology and
management. He has attended subject specific skill oriented courses and training
sessions and several seminars, conferences, and workshops. He is a Principal
Investigator and Co-Principal Investigator for projects on milk and milk products
funded by different esteemed agencies. Dr. Chavan also has vast experience in
research, manufacturing, and quality assurance in the biscuit and milk industry.
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