Postharvest and Postmortem Processing of Raw Food Materials
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - November 26, 2021
- Latest edition
- Editor: Seid Mahdi Jafari
- Language: English
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing opera… Read more
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Description
Description
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.
Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.
Key features
Key features
- Thoroughly explores novel applications of postharvest/postmortem operations in processing food products
- Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats
- Helps to improve the quality and safety of food products with postharvest/postmortem operations
Readership
Readership
Table of contents
Table of contents
1. Introduction to postharvest and postmortem technology
Section I. Primary operations in postharvest processing
2. Cleaning
3. Sorting
4. Grading
5. Peeling
Section II. Disintegration of raw agricultural crops
6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming)
7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting)
Section III. Postmortem processing operations
8. Processing and preparation of red meat carcasses
9. Processing and preparation of slaughtered poultry
10. Processing and preparation of fish
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 26, 2021
- Language: English
About the editor
About the editor
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.