Low-Temperature Processing of Food Products

Unit Operations and Processing Equipment in the Food Industry

Häftad, Engelska, 2024

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Beskrivning

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.

Thoroughly explores novel applications of low-temperature unit operations in food industries
Brings innovative freezing technologies
Clarifies phase change of water, freezing processes, mass and heat transfer phenomena

Produktinformation

Utgivningsdatum:2024-04-05
Mått:152 x 229 x 23 mm
Vikt:680 g
Format:Häftad
Språk:Engelska
Antal sidor:418
Förlag:Elsevier Science
ISBN:9780128187333

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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.Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of “Unit Operations and Processing Equipment in the Food Industry book, which is going to be published by Elsevier.

Innehållsförteckning

Section 1: Basics of low-temperature processing1. Fundamentals of chilling/cooling processes2. Fundamentals of freezing processes3. Elements of a low temperature processing systemSection 2: Different types of cooling and freezing systems4. Refrigerators and cooling rooms5. Still freezing in air 6. Air blast or forced air freezers7. Single or double contact freezers8. Spray freezers9. Direct or indirect immersion freezersSection 3: Application of freezing in the food industry10. Freezing of fruits and vegetables11. Freezing of meat, poultry and sea foods12. Freezing of baked goods and prepared foodsSection 4: Design, control and efficiency of freezers13. Design and simulation of freezing processes14. Different parameters affecting the efficiency of freezers