Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation PDF

Megh Goyal ist Ingenieurin und Professorin in Puerto Rico und methodistische Pastorin. Er wurde als Vater der Bewässerungstechnik in Puerto Rico bezeichnet. Goyal erwarb sein Abitur an der Prem Sabha High School in Sangrur; B.Sc. Abschluss in Agrartechnik von der Punjab Agricultural University, Ludhiana - Indien; M.Sc. Abschluss (1977) und Ph.D. (1979) von der Ohio State University, Columbus, Ohio; und Master of Divinity (2001) vom Puerto Rico Evangelical Seminary, Hato Rey – Puerto Rico.
Goyal hat als Bodenschutzinspektor, wissenschaftlicher Assistent und Dozent an der Haryana Agricultural University, als wissenschaftlicher Mitarbeiter an der Ohio State University und als forschender Agraringenieur an der Agricultural Experiment Station der University of Puerto Rico – Mayaguez Campus gearbeitet. Er war der erste Agraringenieur, der 1971 von der Institution of Engineers (Indien) und 1986 vom College of Engineers & Surveyors of Puerto Rico eine Berufslizenz für Agrartechnik erhielt. Für seine Pionierarbeit zur Mikrobewässerung ist er in Puerto Rico als „Drip Irrigation Man“ bekannt.
Goyal ist derzeit Professor im Ruhestand für Agrartechnik und Biomedizintechnik am College of Engineering der University of Puerto Rico
Goyal ist Autor von Zeitschriftenartikeln und Lehrbüchern wie: „Introduction to Agriclimatology“, „Management of Drip/trickle or Micro Irrigation“ und „Biofluid Dynamics of Human Body Systems“.
Am 16. September 2005 wurde Goyal von der ASABE – Puerto Rico Section zum „Vater der Bewässerungstechnik in Puerto Rico für das 20. Jahrhundert“ für seine Pionierarbeit in den Bereichen Bewässerung, Evapotranspiration, Klimatologie sowie Boden- und Wassertechnik ernannt.

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation pdf von Megh Goyal

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover:
applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry
This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing.
The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions.