Meet the editors

Dr. Işıl Var is a professor in the Food Engineering Department, Çukurova University, Turkey. She received a BSC from Hacettepe University, an MSc from the Scientific and Technological Research Council of Turkey, and a Ph.D. in Public Health Laboratory, England. She completed postdoctoral studies in Molecular Biology at the University of Sussex, United Kingdom between 1993 and 1995. She has published more than 100 papers in na-

tional and international peer-reviewed journals and more than 50 international and 75 national presentations in the field of food microbiology, molecular biology, and mycotoxins. She has received several awards from the Scientific and Technological Research Council of Turkey and the VTT Technical Research Centre of Finland.

Dr. Sinan Uzunlu is an associate professor in the Food Engineering Department, Alanya Alaaddin Keykubat University, Turkey. He received his BSc from Çukurova University, Turkey in 1999. He obtained an MSc from Akdeniz University, Turkey, and a Ph.D. from Çukurova University in 2002 and 2012, respectively. He completed postdoctoral visits at the University of Reading, United Kingdom between 2014 and 2017. He has published

fifteen papers and two book chapters in national and international peer-reviewed journals and books in the fields of food microbiology and food packaging. Together with Professor Işıl Var, Dr. Uzunlu filed a national patent on modified atmosphere packaging. He is a member of national and international societies and has received awards from national (YÖK, TÜBİTAK) and international (Society of Chemical Industry, UK) organizations.

Contents

**Section 1**

**Section 2**

**Section 3**

Packaging Materials

*by Roy Orain Porter*

Honey Production Process

Introductory Chapter: Food Processing

of Baked Foods: A Systematic Review

*by Sinan Uzunlu and Işil Var*

**Preface XI**

Introduction **1**

**Chapter 1 3**

Processing **7**

**Chapter 2 9**

**Chapter 3 45**

**Chapter 4 55**

Packaging **73**

**Chapter 5 75**

**Chapter 6 93**

Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food

*by Urmila Choudhary, Basant Kumar Bhinchhar, Vinod Kumar Paswan,* 

Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality

*by Emek Dümen, Nadide Gizem Tarakçı and Gözde Ekici*

*by Ahmed Albandary, Fatemah Albandary and Amit K. Jaiswal*

Chocolate: Health, Processing, and Food Safety

Pectin and Its Applicability in Food Packaging *by Heba Younis, Guohua Zhao and Hassan Abdellatif*

*Sheela Kharkwal, Satya Prakash Yadav and Prity Singh*

## Contents



Preface

The foods for human consumption are produced from plant-based or animal-based raw materials. Excluding raw foods for consumption, raw materials are required to be processed for the production of industrial foods. These materials can be processed in numerous ways, but there is currently a focus on implementing innovative, environmentally friendly, and cost-effective solutions to ensure good food

Post-harvested raw materials exhibit differences in physical, chemical, and biological compositions. Carbohydrates, proteins, lipids, vitamins, minerals, and water are the main components of foods and these components directly determine the design of food processing techniques. Several properties (sensorial, physical, chemical, and microbial) should be considered when applying food processing technologies

For the increasing population all over the world, the main problem seems to be hunger and insufficient food. As such, the food industry is attempting to ensure food safety and provide food security. Although new technologies have great potential in the production and supply chain of food, they are open to ethical, philosophical, and religious debate. For example, sustainable and nano-technological foods such as laboratory meat, insect-derived proteins, vegetable proteins, and myco-proteins are only just beginning to be considered. Studies are being carried out to provide food to crews in space travels. In addition, strict regulations, applications, and devices are being developed to combat the problem of food waste. New automated devices are being implemented to monitor, process, and pack food. Global Positioning System (GPS) and blockchain technologies are being implemented for a traceable

This book presents a comprehensive review of food processing applications. Chapter 1 provides an introduction to food processing. Chapter 2 discusses the usage of rice bran, corn fibre, and sugarcane bagasse and their influences on the quality of baked foods. Chapter 3 discusses honey production processes. Chapter 4 discusses the benefits and negative impacts of consuming chocolate and provides the process of manufacturing the product. Chapter 5 examines the potential usage and application of pectin in food packaging. Chapter 6 highlights the application of agro-industrial wastes for packaging processes. Chapter 7 evaluates computational applications for canned foods. Chapter 8 discusses Taylor vortices in thermal food processes. Finally, Chapter 9 provides information about imaging technologies to

We would like to thank the authors who shared their works with us. We are also grateful to Author Service Manager Mrs. Jasna Bozic at IntechOpen for her

quality and variety.

to fulfill product requirements.

food production system.

monitor food quality.
