Micronization Technologies in Food Process Engineering
Atul Dhiman · Rajat Suhag · Pramod K Prabhakar
mar 2026 · Academic Press
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"Micronization Technologies in Food Process Engineering" covers various food micronization technologies as well as their application in food production. Presented in 14 chapters, the book covers the mechanical rationale and equipment type for each micronization technology. It also covers emerging micronization technologies and quality control, safety aspects, and potential regulations of micronized food products. Authored by experts in the field of food micronization, this book is a key resource for food scientists in food technology processing who are interested in implementing modern applications of food micronization processes in the industry.• Covers jet, ball, colloidal, and hammer mill technologies for micronization• Explores tribomechanical, superfine grinder, ultrasound assisted, high pressure homogenizer, and electrospraying micronization• Presents emerging micronization technologies• Offers quality and safety aspects of micronized food products
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Dr. Dhiman works as an Assistant Professor in the Food Science and Technology Department, at Dr. Yashwant Singh Parmar University of Horticulture and Forestry, India. His research areas are Food rheology, Microfluidics, Micronized products, Emerging Technologies and Food Material Science.Dr. Suhag completed his Masters in Food Technology and Management by the National Institute of Food Technology Entrepreneurship & Management,Kundli, HR, India. He is currently finalizing his Ph.D at the Free University of Bozen-Bolzano, Italy, where he has been serving as a teacher assistant in the Faculty of Agricultural, Environmental and Food Sciences.Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Ministry of Food Processing Industries (MoFPI), Government of India, in Haryana, India. His research interests are in nanotechnology-based food safety and quality monitoring, novel food processing technologies, fish quality evaluation, transport phenomena, process modeling, and food functionalization.
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