Evaporation Technology in Food Processing
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - February 29, 2024
- Editors: Seid Mahdi Jafari, Esra Capanoglu guven, Asli Can Karaca
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 6 4 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 6 5 - 4
Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary… Read more
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Request a sales quoteEvaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: “Evaporation basics," “Different types of evaporators,” “Application of evaporators in the food industry”, and “Design, control and efficiency of evaporators”. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.
- Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam
- Brings new opportunities in food processing through innovative evaporation processes
- Covers the design, control and efficiency of evaporators
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Section 1: Evaporation basics
- 1. Introduction to evaporation technology for the food industry
- Abstract
- 1.1 Introduction
- 1.2 Different types of evaporators
- 1.3 Application of evaporators in the food industry
- 1.4 Design, control, and efficiency of evaporators
- 1.5 Conclusions and final remarks
- References
- 2. Elements of an evaporation system for concentration of foods
- Abstract
- 2.1 Introduction
- 2.2 Points to consider in evaporation systems
- 2.3 Elements of an evaporation system
- 2.4 Mass and energy balance in different evaporators
- 2.5 Conclusion
- References
- Section 2: Different types of evaporators
- 3. Single-effect evaporators
- Abstract
- 3.1 Introduction
- 3.2 Mass and energy balance of the single-effect evaporators
- 3.3 Main parts and types of single-effect evaporators
- 3.4 Advantages and disadvantages of single-effect evaporator
- 3.5 Industrial applications of single-effect evaporators
- 3.6 Using artificial intelligence in evaporating systems
- 3.7 Conclusion
- References
- 4. Multiple-effect evaporators in the food industry
- Abstract
- 4.1 Introduction
- 4.2 Types of evaporators
- 4.3 Multiple-effect evaporators
- 4.4 Vapor recompression
- 4.5 Applications of multiple-effect evaporators in the food industry
- 4.6 Recent advances in the multiple-effect evaporators
- 4.7 Conclusion
- References
- 5. Vapor recompression systems for food processing evaporators
- Abstract
- 5.1 Introduction
- 5.2 Vapor recompression systems
- 5.3 Applications of vapor recompression systems in food industry
- 5.4 Conclusion
- References
- Section 3: Application of evaporators in the food industry
- 6. Evaporation in the fruit juice industry
- Abstract
- 6.1 Introduction
- 6.2 Importance and nutritional value of fruits
- 6.3 World production and world trade of fruits
- 6.4 Fruit juice processing
- 6.5 Concentration of fruit juice
- 6.6 Evaporation in production of fruit juice concentrates
- 6.7 Alternative techniques in the production of fruit juice concentrates
- 6.8 Aroma recovery during fruit juice evaporation
- 6.9 Conclusion remarks
- References
- 7. Evaporation in the dairy industry
- Abstract
- 7.1 Introduction
- 7.2 Dairy industry
- 7.3 Concentrated milk and engineering design
- 7.4 Engineering and parameter design
- 7.5 Commercial types of concentrated milk
- 7.6 Examples of milk evaporation design
- 7.7 Recent research studies and future perspectives
- 7.8 Final remarks
- References
- 8. Evaporation in the sugar industry
- Abstract
- 8.1 Introduction
- 8.2 Raw materials of the sugar industry
- 8.3 Sugar juice-processing steps from sugar beet and sugarcane
- 8.4 Importance of evaporation process in the sugar industry
- 8.5 Process parameters affecting evaporation
- 8.6 Types of evaporators used in the sugar industry
- 8.7 Evaporation control and energy saving
- 8.8 Conclusion
- References
- 9. Evaporation in the edible oil industry
- Abstract
- 9.1 Introduction
- 9.2 Edible oils
- 9.3 Conclusion
- References
- 10. Evaporation in the tomato paste industry
- Abstract
- 10.1 Introduction
- 10.2 Methods for producing tomato paste
- 10.3 Production line of tomato paste
- 10.4 Evaporation technology in production of tomato paste
- 10.5 Advantages of evaporation technology in the production of tomato paste
- 10.6 Simulation examples of evaporation in the tomato paste industry
- 10.7 Recent advances in evaporation in the tomato paste industry
- 10.8 Conclusion and final remarks
- References
- Section 4: Design, control and efficiency of evaporators
- 11. Design, model, and simulation of evaporators for the food industry
- Abstract
- 11.1 Introduction
- 11.2 Mass and energy balances in evaporators for the food industry
- 11.3 Design of evaporators for the food industry
- 11.4 Dynamic simulation of multieffect evaporators
- 11.5 Computational fluid dynamics simulation of evaporators for the food industry
- 11.6 Conclusions
- Nomenclature
- References
- 12. Different parameters affecting the efficiency of evaporators in the food industry
- Abstract
- 12.1 Introduction
- 12.2 Properties of the feed
- 12.3 Foaming
- 12.4 Fouling
- 12.5 Pressure and temperature of the system
- 12.6 Design and operating conditions of the evaporator
- 12.7 Vapor velocity in the evaporator
- 12.8 Heat transfer medium
- 12.9 Heat and mass transfer
- 12.10 Conclusions
- References
- 13. Recent trends in evaporation techniques
- Abstract
- 13.1 Introduction
- 13.2 Ohmic evaporation
- 13.3 Microwave evaporation
- 13.4 Hybrid evaporation processes
- 13.5 Conclusion
- References
- Index
- No. of pages: 480
- Language: English
- Edition: 1
- Published: February 29, 2024
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128187647
- eBook ISBN: 9780128187654
SJ
Seid Mahdi Jafari
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the 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, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,
2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,
3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,
4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).
5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.
and some book chapters such as:
· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.
· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.
Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Eg
Esra Capanoglu guven
Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.
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