Skip to main content

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

Evaporation Technology in Food Processing

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Image of books

Institutional subscription on ScienceDirect

Request a sales quote

Evaporation 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.