Thermal Processing of Food Products by Steam and Hot Water

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in 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.

• Section 1: An overview of thermal food processing1. Introduction to thermal food processes2. Thermal food process calculations3. Design and simulation of heat exchangersSection 2: Heat exchangers in the food processing industry4. Plate heat exchangers5. Tubular heat exchangers6. Shell and tube heat exchangers7. Direct heat exchangers8. Other heat exchangersSection 3: Different thermal processing operations in the food industry9. Blanching10. Exhausting11. Pasteurization12. SterilizationSection 4: Application of heat exchangers in the food industry13. Heat exchangers in the dairy industry14. Heat exchangers in the fruit juice industry15. Heat exchangers in the beverages and sugar industry16. Heat exchangers in the canneries