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Elsevier

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

Description

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 series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Key features

  • 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

Readership

Food engineers, undergraduate and graduate students in Food Science and Technology, and technologists, researchers, and all the people concerned with food processing operations

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: June 22, 2021
  • Language: English

About the editor

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.

Affiliations and expertise
Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

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