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
1. Introduction to emerging thermal food processes
Section 1: Infrared processing operations
2. Principles of infrared processing
3. Infrared processing equipment
4. Application of infrared processing in the food industry
Section 2: Microwave processing operations
5. Principles of microwave heating
6. Microwave heating equipment
7. Application of microwave processing in the food industry
Section 3: Ohmic heating operations
8. Principles of Ohmic heating
9. Ohmic heating equipment
10. Application of Ohmic heating in the food industry
Section 4: Radiofrequency (RF) processing operations
11. Principles of RF processing
12. RF processing equipment
13. Application of RF processing in the food industry
Section 1: Infrared processing operations
2. Principles of infrared processing
3. Infrared processing equipment
4. Application of infrared processing in the food industry
Section 2: Microwave processing operations
5. Principles of microwave heating
6. Microwave heating equipment
7. Application of microwave processing in the food industry
Section 3: Ohmic heating operations
8. Principles of Ohmic heating
9. Ohmic heating equipment
10. Application of Ohmic heating in the food industry
Section 4: Radiofrequency (RF) processing operations
11. Principles of RF processing
12. RF processing equipment
13. Application of RF processing in the food industry
- Edition: 1
- Published: November 20, 2022
- No. of pages (Paperback): 396
- Imprint: Woodhead Publishing
- 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