Engineering Principles of Unit Operations in Food Processing
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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

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  • Editor: Seid Jafari
  • eBook ISBN: 9780128184745
  • Paperback ISBN: 9780128184738

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Description

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 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

Product details

  • No. of pages: 498
  • Language: English
  • Copyright: © Woodhead Publishing 2021
  • Published: June 22, 2021
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780128184745
  • Paperback ISBN: 9780128184738

About the Editor

Seid Jafari

Seid Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Affiliations and Expertise

Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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