{"product_id":"9781394280087","title":"Cryogenic Processing Advances in the Food Industry","description":"\u003ch1\u003eCryogenic Processing\u003c\/h1\u003e\u003ch2\u003eAdvances in the Food Industry\u003c\/h2\u003e\u003ch3\u003eSumit Sudhir Pathak | Rama Chandra Pradhan | Sudarshan Ramanathan\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003ePresents comprehensive insights into cryogenic processing to transform food industries and expand future technological applications\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eCryogenic processing has advanced rapidly from its origins in industrial metal treatment to becoming a powerful, interdisciplinary technology that is reshaping food production, preservation, and innovation. As food industries worldwide face the challenges of maintaining quality, extending shelf life, and ensuring safety, cryogenic techniques offer scientifically sound and commercially viable solutions. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eCryogenic Processing: Advances in the Food Industry\u003c\/i\u003e provides the first in-depth resource dedicated to the principles, practices, and potential of cryogenics within food processing and related sectors. The volume examines cryogenic freezing, chilling, and processing with a focus on molecular transformations, engineering aspects, and industrial-scale applications. Through chapters addressing dairy, meat, seafood, spices, herbs, and vegan products, the book illustrates how cryogenics can deliver consistent improvements in quality while supporting sustainability and efficiency. Contributions by leading experts also consider future development, such as the integration of cryogenics with 3D printing, novel extraction methods, and other emerging technologies. \u003c\/p\u003e\n\u003cp\u003ePositioning cryogenic processing as a key driver of innovation in food science, this authoritative volume: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAddresses a wide range of cryogenic solutions across sectors\u003c\/li\u003e\n\u003cli\u003eExplains molecular, engineering, and industrial aspects of cryogenic processing\u003c\/li\u003e\n\u003cli\u003eFeatures real-world case studies demonstrating successful implementation\u003c\/li\u003e\n\u003cli\u003eHighlights innovations in dairy, meat, seafood, spice, and vegan food products\u003c\/li\u003e\n\u003cli\u003eExamines cryogenics in herbal medicine and pharmaceutical applications\u003c\/li\u003e\n\u003cli\u003eAnalyses the environmental and economic implications of large-scale adoption\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eCombining scientific rigour with applied perspectives, \u003ci\u003eCryogenic Processing: Advances in the Food Industry\u003c\/i\u003e is ideal for postgraduate and graduate students in food process engineering, food technology, and post-harvest science, as well as for professionals and researchers in the food industry. It is also a valuable resource for courses in food engineering, post-harvest technology, and industrial food processing within agricultural, engineering, and food science degree programmes.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eSUMIT SUDHIR PATHAK\u003c\/b\u003e is an Assistant Professor in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India. His research focuses on cryogenic applications in post-harvest operations of spices, herbs, and minor forest produce, with an emphasis on value addition and preservation. He has handled ANRF, DST funded project based on cryogenic processing of herbs. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRAMA CHANDRA PRADHAN\u003c\/b\u003e is a Professor in the Department of Food Process Engineering at the National Institute of Technology, Rourkela, India. With over 16 years of teaching and research experience, his expertise spans food process engineering, post-harvest technology, value-added products, and equipment design for agricultural and food systems. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSUDARSHAN RAMANATHAN\u003c\/b\u003e is a Junior Research fellow-ANRF, DST in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, India. His research interests include cryogenic processing, non-thermal processing of medicinal herbs, novel extraction techniques, food preservation, and valorisation of fruit and vegetable by-products. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e27 April 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781394280087\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e320\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e24.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44752180641932,"sku":"9781394280087","price":180.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781394280087.jpg?v=1780115540","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781394280087","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}