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Modeling of Unit Operations in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - October 1, 2027
- Editors: Seid Mahdi Jafari, Nantawan Therdthai
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 1 8 0 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 8 5 2 - 3
Modeling of Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary… Read more
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Request a sales quoteModeling of Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes and other operations.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as modeling modeling of blanching, cooling, cooking, frying, drying, pulsed electric fields, high pressure, radio frequency and many more.
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.
- Brings novel applications of modelling operations in food industries
- Helps to improving the quality and safety of food products with modelling processes
- Explores different alternatives in food processing through modelling processes and operations
Primary market/audience: technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology
Secondary market/audience: This book could also be used as a reference for 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.
Section 1- Principles of process modeling and optimization
Ch 1- Mathematical modeling techniques
Ch 2- Computerized modeling approaches
Section 2- Modeling of heat transfer and thermal food processes
Ch 3- Modeling of blanching, pasteurization, and sterilization food processes
Ch 4- Modeling of cooling, freezing, and thawing processes
Ch 5- Modeling of cooking, baking, and roasting processes
Ch 6- Modeling of frying processes
Ch 7- Modeling of emerging food processes
Section 3- Modeling of non-thermal food processes
Ch 8- Modeling of pulsed electric fields processing
Ch 9- Modeling of high pressure processing
Ch 10- Modeling of radio frequency processing
Section 4- Modeling of mass transfer food processes
Ch 11- Modeling of food drying processes
Ch 12- Modeling of food evaporation processes
Ch 13- Modeling of food extraction processes
Ch 14- Modeling of membrane separation processes
Section 5- Modeling of other food processes
Ch 15- Modeling of biological food processes
Ch 16- Modeling of mechanical food processes
- No. of pages: 480
- Language: English
- Edition: 1
- Published: October 1, 2027
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128221808
- eBook ISBN: 9780323958523
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, IranNT
Nantawan Therdthai
Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.
Affiliations and expertise
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand