Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - June 22, 2021
- Latest edition
- Editor: Seid Mahdi Jafari
- Language: English
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry… Read more
- Brings new opportunities in the optimization of food processing operations
- Thoroughly explores applications of food engineering to food processes
- Focuses on unit operations from an engineering viewpoint
Food engineers, undergraduate and graduate students in Food Science and Technology, and technologists, researchers, and all the people concerned with food processing operations
1. Introduction to unit operations and process description
Section 1 Fundamentals of food process engineering
2. Units and dimensions
3. General mathematical and engineering principles
4. Physical properties of food materials
5. Thermodynamic properties of food materials
6. Mass and energy balances
Section 2 Fluid mechanics and food rheology
7. Fluid mechanics
8. Rheological properties of food materials
Section 3 Heat and mass transfer in food engineering
9. Conductive heat transfer
10. Convective heat transfer
11. Radiative heat transfer
12. Fundamentals of mass transfer
13. Psychrometry
Section 4 Application of mathematics and statistical approaches in food engineering
14. Modeling and optimization
15. Reaction kinetics
- Edition: 1
- Latest edition
- Published: June 22, 2021
- Language: English
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.