Utilities in the Food Factories
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - June 1, 2026
- Latest edition
- Editors: Seid Mahdi Jafari, Katarzyna Samborska
- Language: English
Utilities in the Food Factories: Unit Operations and Processing Equipment in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry… Read more
Utilities in the Food Factories: Unit Operations and Processing Equipment 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 utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines.
All the chapters analyse in detail the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. Thus the book serves a whole single reference summarizing the utilities in the industrial sector.
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 Installation and application of different utilities within food factories
- Covers different alternatives and new opportunities for the utilities
- Brings deep analys of the importance of food industry utilities, such as electricity generators, refrigeration systems, water and wastewater treatment facilities
technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology. 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.
1. Boilers
2. Compressors
3. Electricity generators
4. Water treatment facilities
5. Wastewater treatment facilities
6. Refrigeration systems
7. Cleaning-in-place (CIP) systems
8. Automation and control systems
9. Fire extinguishing and emergency systems
10. Lightening systems
11. Aeration, ventilation, and air conditioning
12. Clean room facilities
2. Compressors
3. Electricity generators
4. Water treatment facilities
5. Wastewater treatment facilities
6. Refrigeration systems
7. Cleaning-in-place (CIP) systems
8. Automation and control systems
9. Fire extinguishing and emergency systems
10. Lightening systems
11. Aeration, ventilation, and air conditioning
12. Clean room facilities
- Edition: 1
- Latest edition
- Published: June 1, 2026
- Language: English
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, IranKS
Katarzyna Samborska
Katarzyna Samborska received her PhD in Food Technology (2004) from Warsaw University of Live Sciences in Poland. In 2003-2004 she was a Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She has published more than 50 papers in top-ranked international food science journals (h-index=17 in Scopus), is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals.
Affiliations and expertise
Associate Professor, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland