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Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - June 22, 2021
- Editor: Seid Mahdi Jafari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 4 7 3 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 8 4 7 4 - 5
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry… Read more
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Request a sales quoteEngineering Principles of Unit Operations in Food Processing, volume 1 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.
- 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
Food engineers, undergraduate and graduate students in Food Science and Technology, and technologists, researchers, and all the people concerned with food processing operations
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
- No. of pages: 498
- Language: English
- Edition: 1
- Published: June 22, 2021
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128184738
- eBook ISBN: 9780128184745
SJ
Seid Mahdi Jafari
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.”
Affiliations and expertise
Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranRead Engineering Principles of Unit Operations in Food Processing on ScienceDirect