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, 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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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.

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

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.

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

Esra Capanoglu

Esra Capanoglu is a Professor at the Istanbul Technical University (ITU), Food Engineering Department in Turkey. Prof. Capanoglu obtained her Ph.D. in 2008 at ITU and subsequently worked as a postdoctoral researcher at RWTH Aachen University in Germany for two years. During her Ph.D., she worked in the laboratories of Plant Research International in the Netherlands for six months and at the IPK Leibniz Institute, Gatersleben, Germany, for another six months with a DAAD scholarship. Prof. Capanoglu’s research focuses on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility and bioavailability. She also studies the effects of processing, encapsulation, and the matrix on these bioactives. Prof. Capanoglu has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has taken part in several international and national projects. She currently serves as an Associate Editor at ACS Omega and an Editorial Advisory Board Member for the Journal of Agricultural and Food Chemistry, the Journal of Berry Research, and the Turkish Journal of Agriculture and Forestry, among others.

Affiliations and expertise

Istanbul Technical University (ITU), Food Engineering Department, Turkey

Asli Can Karaca

Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives.

Affiliations and expertise

Associate Professor, Department of Food Engineering at Istanbul Technical University, Turkey

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Evaporation Technology in Food Processing

Unit Operations and Processing Equipment in the Food Industry

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Save 50% on book bundles

Institutional subscription on ScienceDirect

Seid Mahdi Jafari

Esra Capanoglu

Asli Can Karaca