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Thermal Processing of Food Products by Steam and Hot Water
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - November 10, 2022
- Editor: Seid Mahdi Jafari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 6 1 6 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 9 7 0 6 - 6
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operation… Read more
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Request a sales quoteThermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and 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 the particular food processing operations and equipment.
- Thoroughly explores novel applications of thermal unit operations in the food industry
- Evaluates different alternatives for thermal processing operations
- Covers the application of heat exchangers in the food industry
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 An overview of thermal food processing
1. Introduction to thermal food processes
2. Thermal food process calculations
3. Design and simulation of heat exchangers
Section 2 Heat exchangers in the food processing industry
4. Plate heat exchangers
5. Tubular heat exchangers
6. Shell and tube heat exchangers
7. Direct heat exchangers
8. Other heat exchangers
Section 3 Different thermal processing operations in the food industry
9. Blanching
10. Exhausting
11. Pasteurization
12. Sterilization
Section 4 Application of heat exchangers in the food industry
13. Heat exchangers in the dairy industry
14. Heat exchangers in the fruit juice industry
15. Heat exchangers in the beverages and sugar industry
16. Heat exchangers in the canneries
- No. of pages: 352
- Language: English
- Edition: 1
- Published: November 10, 2022
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128186169
- eBook ISBN: 9780128197066
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, Iran