Product Details

Modern life is intense and moves quickly, and while people want to care for themselves, they do not seem to have time to make and consume healthy foods. This has raised the need for quickly prepared foods, such as ready-to-eat snacks that must be nutritious as well as delicious. Various traditional as well as emerging technologies, including 3D printing, microwave cooking, vacuum impregnation, osmotic dehydration, puffing drying, air frying, and more, have been employed to create ready-to-eat snacks. This new book provides an overview of today’s science on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies of ready-to-eat snacks, along with their disadvantages.

Providing an in-depth analysis of how emerging technologies are used in ready-to-eat snacks, the book starts with the benefits and drawbacks of conventional production techniques. It covers the uses of developing technologies for the manufacture of ready-to-eat snacks as well as difficulties and future opportunities. It also investigates how the bioactive components of ready-to-eat snacks are changed during processing and production. Chapters cover 3D printing technology; hot-extrusion technology; roasting technology; osmotic dehydration combined with drying technology; flaking, puffing/parching, popping, and instant technologies; vacuum impregnation technology; microwave applications; and preservation of ready-to-eat snacks.

Ravi Pandiselvam, PhD, is actively engaged in food engineering research as a Scientist at the ICAR–Central Plantation Crops Research Institute (CPCRI), Kasaragod, India. Dr. Pandiselvam has contributed to the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water-based beverages). He has authored more than 180 articles published in national and international journals and has written or co-written several books and over 60 book chapters. He has received several awards for his work.

Gülşah Çalışkan Koç, PhD, is an Associate Professor of Food Technology at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant at Ege University and as an Assistant Professor in the Department of Gastronomy and Culinary Arts at Alanya Hamdullah Emin Paşa University, Turkey. She is a member of the International Food Technologists and Chamber of Food Engineers. She has received awards for her work, including best paper and top reviewer awards. Dr. Koç has authored over 40 papers published in national and international journals. She has been the editor of a book and author or co-author of book chapters.