Low-Temperature Processing of Food Products
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - April 5, 2024
- Latest edition
- Authors: Seid Mahdi Jafari, Hadis Rostamabadi
- Language: English
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
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.
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.
- Thoroughly explores novel applications of low-temperature unit operations in food industries
- Brings innovative freezing technologies
- Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Technologists, researchers, investors, government officials, and all the people concerned with food processing operations, undergraduate and graduate students in Food Science and Technology
Section 1: Basics of low-temperature processing
1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers
1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers
- Edition: 1
- Latest edition
- Published: April 5, 2024
- Language: English
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
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, IranHR
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) IranRead Low-Temperature Processing of Food Products on ScienceDirect