Conductive Hydro Drying Of Foods

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Conductive Hydro Drying of Foods

Author : C. Anandharamakrishnan
Publisher : Elsevier
ISBN 13 : 0323956033
Total Pages : 372 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Conductive Hydro Drying of Foods by : C. Anandharamakrishnan

Download or read book Conductive Hydro Drying of Foods written by C. Anandharamakrishnan and published by Elsevier. This book was released on 2024-10-16 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields. - Presents in-depth coverage of underlying drying mechanisms and commodity-wise applications - Covers the latest techniques, including the applications of ICT, modeling, etc., with high emphasis on sustainability, focusing on the UN SDGs - Brings detailed information on the current status of commercialization and upcoming projects under the 'more popular' name term refractance window drying

3D Printing of Foods

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1119669820
Total Pages : 580 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis 3D Printing of Foods by : C. Anandharamakrishnan

Download or read book 3D Printing of Foods written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2022-03-28 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: 3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Thermal Food Engineering Operations

Author : Nitin Kumar
Publisher : John Wiley & Sons
ISBN 13 : 1119775590
Total Pages : 504 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Thermal Food Engineering Operations by : Nitin Kumar

Download or read book Thermal Food Engineering Operations written by Nitin Kumar and published by John Wiley & Sons. This book was released on 2022-04-19 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Non-Thermal Technologies for the Food Industry

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 1003838146
Total Pages : 392 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Non-Thermal Technologies for the Food Industry by : C. Anandharamakrishnan

Download or read book Non-Thermal Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-02-29 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Drying Technology in Food Processing

Author : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128227834
Total Pages : 780 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Drying Technology in Food Processing by : Seid Mahdi Jafari

Download or read book Drying Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-05-08 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations

Emerging Techniques for Food Processing and Preservation

Author : Swati Kapoor
Publisher : CRC Press
ISBN 13 : 1000970086
Total Pages : 260 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Emerging Techniques for Food Processing and Preservation by : Swati Kapoor

Download or read book Emerging Techniques for Food Processing and Preservation written by Swati Kapoor and published by CRC Press. This book was released on 2023-12-22 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field, this book covers a wide range of topics, including Electrodialysis, Refractance Window Technology, Cold Plasma, Bio Speckle Laser Technique, Nanofluids, and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques, as well as case studies that demonstrate their practical applications. In this book, readers will gain insights into the principles behind these emerging techniques, their advantages and limitations, and the practical applications in various food products. Whether you are a food scientist, engineer, or a food industry professional, this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

Foods of Plant Origin

Author : Michael E. Netzel
Publisher : MDPI
ISBN 13 : 3039285661
Total Pages : 204 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Foods of Plant Origin by : Michael E. Netzel

Download or read book Foods of Plant Origin written by Michael E. Netzel and published by MDPI. This book was released on 2020-04-02 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

Freeze Drying of Food Products

Author : Roji Balaji Waghmare
Publisher : John Wiley & Sons
ISBN 13 : 1119982081
Total Pages : 308 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Freeze Drying of Food Products by : Roji Balaji Waghmare

Download or read book Freeze Drying of Food Products written by Roji Balaji Waghmare and published by John Wiley & Sons. This book was released on 2023-01-08 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: FREEZE DRYING OF FOOD PRODUCTS An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Advances in Food Process Engineering

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000610624
Total Pages : 371 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Advances in Food Process Engineering by : Megh R. Goyal

Download or read book Advances in Food Process Engineering written by Megh R. Goyal and published by CRC Press. This book was released on 2023-05-04 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Technologies for Value Addition in Food Products and Processes

Author : Sankar Chandra Deka
Publisher : CRC Press
ISBN 13 : 0429512562
Total Pages : 413 pages
Book Rating : 4.4/5 (295 download)

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Book Synopsis Technologies for Value Addition in Food Products and Processes by : Sankar Chandra Deka

Download or read book Technologies for Value Addition in Food Products and Processes written by Sankar Chandra Deka and published by CRC Press. This book was released on 2019-10-28 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Emerging Technologies for the Food Industry

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 1000913244
Total Pages : 383 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Emerging Technologies for the Food Industry by : C. Anandharamakrishnan

Download or read book Emerging Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-04-30 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology. The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Thermal Food Processing

Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1439876797
Total Pages : 677 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Thermal Food Processing by : Da-Wen Sun

Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Future Crops and Processing Technologies for Sustainability and Nutritional Security

Author : Soumya Ranjan Purohit
Publisher : CRC Press
ISBN 13 : 1040099734
Total Pages : 314 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Future Crops and Processing Technologies for Sustainability and Nutritional Security by : Soumya Ranjan Purohit

Download or read book Future Crops and Processing Technologies for Sustainability and Nutritional Security written by Soumya Ranjan Purohit and published by CRC Press. This book was released on 2024-09-06 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our current food system faces challenges across the board – from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving the way for a more sustainable future. Taking a two-track approach, Future Crops and Processing Technologies for Sustainability and Nutritional Security presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. There are various crops that are nutritious but under-utilized. Crops covered in the book are those that are climate resilient and exhibit less use of water and zero discharge to environment, such as millets and legumes like chickpea, groundnuts, and pigeon pea. KEY FEATURES: Provides a comprehensive literature review on the opportunities and challenges in achieving sustainability and nutritional security Presents compatible, relevant crops to address both sustainability and nutritional security Discusses the emerging technologies/crops/food products to justify sustainability and potential to ensure nutritional security This book also provides information on all aspects related to the processing and use of sustainable technologies and crops. The use of technologies like 3D printing, novel drying method, high pressure processing, high-voltage treatments, and the proper combination of conventional methods are addressed.

Advanced Drying Technologies

Author : Tadeusz Kudra
Publisher : CRC Press
ISBN 13 : 1420073893
Total Pages : 474 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advanced Drying Technologies by : Tadeusz Kudra

Download or read book Advanced Drying Technologies written by Tadeusz Kudra and published by CRC Press. This book was released on 2009-02-11 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is on the rise. Following in the footsteps of the widely read first edition, Advanced Drying Technologies, Second Edition is the direct outcome of the recent phenomenal growth in drying literature and new drying hardware. This edition provides an evaluative overview of new and emerging drying technologies, while placing greater emphasis on making the drying process more energy efficient in the green age. Draws on the Authors’ 60+ Years of Combined Experience Fueled by the current energy crisis and growing consumer demand for improved quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat-sensitive pharmaceuticals, nutraceuticals, and some foods. It also introduces innovative techniques, such as heat-pump drying of foods, which allow both industrial practice and research and development projects to save energy, reduce carbon footprints, and thus improve the bottom line. Four New Chapters: Spray-Freeze-Drying Fry Drying Refractance Window Drying Mechanical Thermal Expression Requiring no prior knowledge of chemical engineering, this single-source reference should assist researchers in turning the laboratory curiosities of today into the revolutionary novel drying technologies of tomorrow.

Recent Advances in Sustainable Process Design and Optimization

Author : Dominic C. Y. Foo
Publisher : World Scientific
ISBN 13 : 9814271950
Total Pages : 831 pages
Book Rating : 4.8/5 (142 download)

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Book Synopsis Recent Advances in Sustainable Process Design and Optimization by : Dominic C. Y. Foo

Download or read book Recent Advances in Sustainable Process Design and Optimization written by Dominic C. Y. Foo and published by World Scientific. This book was released on 2012 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a compilation of the various recently developed techniques emphasizing better chemical processes and products, with state-of-the-art contributions by world-renowned leaders in process design and optimization. It covers various areas such as grass-roots design, retrofitting, continuous and batch processing, energy efficiency, separations, and pollution prevention, striking a balance between fundamental techniques and applications. The book also contains industrial applications and will serve as a good compilation of recent industrial experience for which the process design and optimization techniques were applied to enhance sustainability. Academic researchers and industrial practitioners will find this book useful as a review of systematic approaches and best practices in sustainable design and optimization of industrial processes. The book is accompanied by some electronic supplements (i.e., models and programs) for selected chapters.

Nanoscale Processing

Author : Sabu Thomas
Publisher : Elsevier
ISBN 13 : 0128205709
Total Pages : 554 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Nanoscale Processing by : Sabu Thomas

Download or read book Nanoscale Processing written by Sabu Thomas and published by Elsevier. This book was released on 2020-10-22 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoscale Processing outlines recent advances in processing techniques for a range of nanomaterial types. New developments in the processing of nanostructured materials are being applied in diverse fields. This book offers in-depth information and analysis of a range of processing techniques for nanostructures, and also covers nanocharacterization aspects thoroughly. Topics covered include zero dimensional nanostructures, nanostructured biomaterials, carbon-based nanostructures, polymeric and liposomal nanostructures, and quantum dots. This book is an important resource for materials scientists and engineers looking to learn more about a variety of processing techniques for various nanomaterial classes, for use in both the industrial and biomedical sectors. - Explains major nanoscale processing techniques, outlining in which situations each should be used - Discuses a range of nanomaterial classes, including nanobiomaterials, polymeric nanomaterials, optical nanomaterials and magnetic nanomaterials - Explores the challenges of using certain processing techniques for certain classes of nanomaterial