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Engineering Principles of Unit Operations in Food Processing, Vol 1 - 1st Edition - ISBN: 9780128184738

Engineering Principles of Unit Operations in Food Processing, Vol 1

1st Edition

Author: Seid Jafari
Paperback ISBN: 9780128184738
Imprint: Woodhead Publishing
Published Date: 1st June 2021
Page Count: 480
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Description

Engineering Principles of Unit Operations in Food Processing, a volume in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Key Features

  • Brings new opportunities in the optimization of food processing operations
  • Thoroughly explores applications of food engineering to food processes
  • Focuses on unit operations from an engineering viewpoint

Readership

Food engineers, undergraduate and graduate students in Food Science and Technology, and technologists, researchers, and all the people concerned with food processing operations

Table of Contents

1. Introduction to unit operations and process description

Section 1 Fundamentals of food process engineering
2. Units and dimensions
3. General mathematical and engineering principles
4. Physical properties of food materials
5. Thermodynamic properties of food materials
6. Mass and energy balances

Section 2 Fluid mechanics and food rheology
7. Fluid mechanics
8. Rheological properties of food materials

Section 3 Heat and mass transfer in food engineering
9. Conductive heat transfer
10. Convective heat transfer
11. Radiative heat transfer
12. Fundamentals of mass transfer
13. Psychrometry

Section 4 Application of mathematics and statistical approaches in food engineering
14. Modeling and optimization
15. Reaction kinetics

Details

No. of pages:
480
Language:
English
Copyright:
© Woodhead Publishing 2021
Published:
1st June 2021
Imprint:
Woodhead Publishing
Paperback ISBN:
9780128184738

About the Author

Seid Jafari

Seid Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. 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.

Affiliations and Expertise

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

Ratings and Reviews