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Books in Food processing

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Mechanical Separation Processes in the Food Industry

  • 1st Edition
  • April 1, 2025
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 2 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 5 8 8 - 8
Mechanical Separation 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 mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc. These processes and unit operations are very important in the manufacture of products such as cream, fruit juices, beverages, refining of edible oils and sugar. The book's chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for mechanical separation unit operations.Written by experts in the field of food engineering, and 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.

Non-thermal Processing of Major Food Macromolecules

  • 1st Edition
  • April 1, 2025
  • Seid Reza Falsafi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 8 9 7 3 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 8 9 7 4 - 3
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.

Mass Transfer Operations in the Food Industry

  • 1st Edition
  • October 22, 2024
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 3 6 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 7 8 1 - 7
Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer 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.

Food Waste Valorization

  • 1st Edition
  • August 6, 2024
  • Olalere Olusegun Abayomi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 8 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 9 - 6
Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians.

Starch in Food

  • 3rd Edition
  • May 15, 2024
  • Lars Nilsson
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 6 1 0 2 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 6 1 0 3 - 5
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Unit Operations in Food Grain Processing

  • 1st Edition
  • May 1, 2024
  • C.K. Sunil + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 5 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 6 - 1
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.

Low-Temperature Processing of Food Products

  • 1st Edition
  • March 30, 2024
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 3 3 - 3
  • eBook
    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 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.

Evaporation Technology in Food Processing

  • 1st Edition
  • February 29, 2024
  • Seid Mahdi Jafari + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 6 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 7 6 5 - 4
Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: “Evaporation basics," “Different types of evaporators,” “Application of evaporators in the food industry”, and “Design, control and efficiency of evaporators”. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.

Development of Gluten-Free Pasta

  • 1st Edition
  • January 30, 2024
  • Amir Gull + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 2 3 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 3 7 - 7
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.

Spray Drying for the Food Industry

  • 1st Edition
  • November 1, 2023
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 7 9 9 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 8 0 0 - 1
Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing 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 drying unit operations.