Low-Temperature Processing of Food Products

Unit Operations and Processing Equipment in the Food Industry

1st Edition - March 30, 2024
Authors: Seid Mahdi Jafari, Hadis Rostamabadi
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 7 3 3 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 7 2 7 - 2

Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations an… Read more

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Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations.

Written by experts in the field of food engineering, in a simple and dynamic way, this book targets 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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Section One. Basics of low-temperature processing
1. Fundamentals of chilling/cooling processes
1.1. Introduction
1.2. Role of cooling/chilling in food preservation
1.3. Mechanism of chilling/cooling processes
1.4. Chilling/cooling curve or phases
1.5. Classification of the cooling/chilling process
1.6. Cooling/chilling stages
1.7. Methods of chilling/cooling
1.8. Chilling/cooling capacity
1.9. Cooling/chilling rate
1.10. Modeling of the chilling and cooling process
1.11. Conclusion
2. Fundamentals of freezing processes
2.1. Introduction
2.2. Thermochemistry of freezing process
2.3. Freezing approaches
2.4. Impact of freezing on microbial and physicochemical aspects of foods
2.5. Postfreezing events
2.6. Novel freezing system and future trends
2.7. Conclusion
3. Elements of a low-temperature processing system
3.1. Introduction
3.2. Basics of heat and mass transfer for refrigeration technology
3.3. Main elements of mechanical refrigeration
3.4. Mechanical equipment
3.5. Refrigerants
3.6. Chilling and freezing systems
3.7. Conclusion
Section Two. Different types of cooling and freezing systems
4. Refrigerated rooms and industrial systems for quick chilling and freezing
4.1. Introduction
4.2. Present scenario of cold storage in India and global
4.3. Certain measures for the proper functioning of cold storage
4.4. Refrigerated rooms
4.5. Thermal bridges
4.6. Conclusion
5. Still cooling in air and surface top icing
5.1. Introduction of still cooling in air and surface top icing
5.2. Definition
5.3. Comparison of different types of cooling
5.4. History of using still cooling in air and surface top icing
5.5. Governing equations in cooling systems
5.6. Advantages and disadvantages of cooling methods
5.7. Different cooling devices
5.8. Costs of still air cooling and top-icing
5.9. Factors affecting the effectiveness of still air cooling and top icing in food products
5.10. Comparison
5.11. Effectiveness in food preservation
5.12. Challenges and limitations
5.13. Conclusion
6. Air blast freezing in the food industry
6.1. Introduction
6.2. Types of air blast freezers
6.3. Air blast freezer design and operation
6.4. Mathematical modeling of refrigeration processes
6.5. Blast freezing and food quality
6.6. Energy usage in air blast freezing
6.7. Conclusion
Nomenclature
7. Spray freezing and single/double-contact freezing systems
7.1. Introduction
7.2. Principles and mechanism of spray freezing
7.3. Different spray freezing approaches
7.4. Single/double-contact freezing
7.5. Different single/double-contact freezers
7.6. Conclusion
8. Direct or indirect immersion freezing systems
8.1. Introduction to immersion freezing systems
8.2. Principles of immersion freezing
8.3. Direct immersion freezing
8.4. Indirect immersion freezing
8.5. Immersion freezing systems
8.6. Innovations in immersion freezing technologies
8.7. Conclusion
Section Three. Application of freezing in the food industry
9. Freezing of fruits and vegetables
9.1. Introduction
9.2. Market trends and consumers' demand for frozen fruits/vegetables
9.3. Freezing
9.4. Quality variations in frozen fruits/vegetables
9.5. Conclusions
10. Freezing of meat, poultry, and seafoods
10.1. Introduction
10.2. Methods used for freezing meat, poultry and seafoods
10.3. Thawing
10.4. Effect of freezing on the quality of meat, poultry and seafood products
10.5. Packaging and storage of frozen meat, poultry, and seafood products
10.6. Recent advances in freezing of meat, poultry, and seafoods
10.7. Conclusion and future perspectives
11. Freezing of baked goods and prepared foods
11.1. Introduction
11.2. Frozen bakery goods
11.3. Frozen dough
11.4. Freezing technologies
11.5. Impact of the freezing on the constituents of different baked goods
11.6. Addition of cryo-protectant additives
11.7. Conclusions and future perspectives
12. Quality kinetics and shelf life prediction and management in the frozen foods chain
12.1. Introduction
12.2. Modes of deterioration of frozen foods
12.3. Principles of reaction kinetics for frozen foods' degradation
12.4. Shelf-life determination—Case studies applying conventional and stochastic mathematical/statistical tools
12.5. Application of Time–Temperature Integrators for postprocessing cold chain monitoring and optimization
12.6. Concluding remarks
13. Design and simulation of freezing processes
13.1. Introduction
13.2. An introduction to physical and transport phenomena involved in the freezing process
13.3. Definitions of physical properties and coefficients involved in modeling the freezing process
13.4. Analytical methods
13.5. Empirical solutions
13.6. Numerical solutions
13.7. Modeling coupled heat and mass transfer phenomena
13.8. Supercooling and nucleation effects
13.9. CFD modeling of freezing
13.10. Conclusion
14. Different parameters affecting the efficiency of freezing systems
14.1. Introduction
14.2. Freezing process—general factors affecting freezing
14.3. Parameters influence the freezing time and freezing rate/speed
14.4. Conclusion
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 at 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

Hadis Rostamabadi

Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of “Unit Operations and Processing Equipment in the Food Industry” book, which is going to be published by Elsevier.

Affiliations and expertise

Isfahan University of Medical Sciences (IUMS)