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Extraction Processes in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - October 19, 2023
- Editors: Seid Mahdi Jafari, Sahar Akhavan-Mahdavi
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 5 1 6 - 1
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 9 6 0 6 - 9
Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipm… Read more
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Request a sales quoteExtraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.
- Thoroughly explores novel applications of extraction unit operations in food industries
- Helps readers improve the quality and safety of food ingredients using optimum extraction processes
- Brings different alternatives for extraction operations
Technologists, researchers, investors, government officials, and all the people concerned with food processing operations, Undergraduate and graduate students in Food Science and Technology, Mechanical, Electrical, Chemical, and Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment
1. Principles of extraction processesSection 1 - Different extraction equipment and technologies2. Solid-liquid extraction (leaching)3. Liquid- liquid extraction4. Supercritical fluid extraction5. Conventional extraction vs modern extraction techniquesSection 2 - Application of extraction in the food industry6. Extraction of oil from oilseeds7. Extraction of sugar from sugar beet and cane sugar8. Extraction of fruit juices9. Extraction of coffee and tea10. Extraction of essential oils11. Extraction of natural food ingredientsSection 3 - Design, control and efficiency of extraction systems12. Design and simulation of extraction systems
- No. of pages: 480
- Language: English
- Edition: 1
- Published: October 19, 2023
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128195161
- eBook ISBN: 9780128196069
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.
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, IranSA
Sahar Akhavan-Mahdavi
Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.
Affiliations and expertise
Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of IranRead Extraction Processes in the Food Industry on ScienceDirect