Emerging Thermal Processes in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - November 20, 2022
- Imprint: Woodhead Publishing
- Editor: Seid Mahdi Jafari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 1 0 7 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 3 8 5 - 6
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and e… Read more
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Request a sales quoteEmerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations.
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 food processing operations and equipment.
- Explores new opportunities in food processing through emerging thermal processes
- Discusses different alternatives for emerging thermal processing operations
- Helps improve the quality and safety of food products
Technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology. Mechanical, Electrical, Chemical, and Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- 1. Introduction to emerging thermal food processes
- 1.1. Introduction
- 1.2. Infrared heating
- 1.3. Microwave heating
- 1.4. Radiofrequency heating
- 1.5. Ohmic heating
- 1.6. Combination of emerging thermal treatments with conventional processes
- 1.7. Conclusion and future perspective
- Part One. Infrared processing operations
- 2. Principles of infrared heating in food processing and preservation
- 2.1. Introduction
- 2.2. Fundamentals of IR heating of foods
- 2.3. Infrared heating in food processing
- 2.4. IR heating for inactivation of microorganisms
- 2.5. Challenges and recommendations
- 3. Infrared processing equipment for the food industry
- 3.1. Introduction
- 3.2. Infrared emitters
- 3.3. Infrared processing equipment
- 3.4. Optimization of infrared processing
- 3.5. Conclusion
- 4. Applications of infrared processing in the food industry
- 4.1. Introduction
- 4.2. Applications of IR radiations in food processing
- 4.3. Quality and sensory changes by IR heating
- 4.4. Conclusion
- Part Two. Microwave processing operations
- 5. Principles of microwave heating for the food industry
- 5.1. Introduction
- 5.2. Microwaves
- 6. Microwave heating equipment for the food industry
- 6.1. Microwave application in different heating processes: mechanisms of heat transfer
- 6.2. Description of industrial equipment using microwaves
- 6.3. Discontinuous systems
- 6.4. Continuous systems
- 6.5. Conclusions
- 7. Application of microwave processing in the food industry
- 7.1. Introduction: transport phenomena during food dehydration
- 7.2. Osmotic dehydration. Mass transfer
- 7.3. Microwave dehydration. Mass and energy transfer
- 7.4. Mathematical modeling of osmotic-microwave process. Food properties
- 7.5. Numerical solution
- 7.6. Validation
- 7.7. Conclusions
- Part Three. Ohmic heating operations
- 8. Principles of Ohmic heating for the food industry
- 8.1. Introduction
- 8.2. History of OH
- 8.3. Principle of OH
- 8.4. Some critical parameters in OH
- 8.5. Advantages and disadvantages of OH
- 8.6. Commercial applications of OH
- 8.7. Conclusion
- 9. Ohmic heating equipment for the food industry
- 9.1. Introduction
- 9.2. Components of an Ohmic system
- 9.3. Batch Ohmic systems
- 9.4. Continuous systems
- 9.5. Conclusion
- 10. Application of Ohmic heating in the food industry
- 10.1. Introduction
- 10.2. Basic principles and main process parameters
- 10.3. Application of Ohmic heating in food
- 10.4. Conclusion
- Part Four. Radiofrequency (RF) processing operations
- 11. Principles of radiofrequency processing in the food industry
- 11.1. Introduction
- 11.2. Principles of radiofrequency (RF) processing
- 11.3. Factors affecting RF heating
- 11.4. Effects of RF heating
- 11.5. Applications of RF
- 11.6. Advantages and disadvantages of RF processing
- 11.7. Future prospects of RF heating
- 11.8. Conclusion
- 12. Radio frequency processing equipment for the food industry
- 12.1. Introduction
- 12.2. RF heating system
- 12.3. RF processing equipment for thawing and tempering
- 12.4. RF processing equipment for drying
- 12.5. RF processing equipment for pasteurization and sterilization
- 12.6. RF processing equipment for baking and postbaking
- 12.7. Conclusion
- 13. Application of radio-frequency processing in the food industry
- 13.1. Introduction
- 13.2. RF heating chamber
- 13.3. Applications of RF in different food processes
- 13.4. Applications of RF heating for fresh products
- 13.5. Applications of RF heating for disinfestation
- 13.6. Combination of RF with various technologies
- 13.7. Nonthermal effect of RF heating
- 13.8. Methodologies for enhancing uniformity of RF heating
- 13.9. Application of RF identification (RFID) technology in the food industry
- 13.10. Conclusion
- Index
- Edition: 1
- Published: November 20, 2022
- Imprint: Woodhead Publishing
- No. of pages: 396
- Language: English
- Paperback ISBN: 9780128221075
- eBook ISBN: 9780128233856
SJ
Seid Mahdi Jafari
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com”.
Affiliations and expertise
Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranRead Emerging Thermal Processes in the Food Industry on ScienceDirect