High-Temperature Processing of Food Products

High-Temperature Processing of Food Products

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 1, 2022

Write a review

  • Editor: Seid Jafari
  • Paperback ISBN: 9780128186183

Purchase options

Purchase options
Available for Pre-Order
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. The book is divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations". All chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.

Key Features

  • Thoroughly explores the processing operations and equipment necessary for high-temperature processing of different food products
  • Explores various alternatives for high-temperature processing operations, including frying, baking, roasting, and cooking
  • Emphasizes ways to improve the quality and safety of food products with high-temperature processing

Readership

Researchers, investors, government officials, undergraduate and graduate students in food science and technology

Table of Contents

  • 1. An overview of high-temperature food processes

    Section 1 Cooking operations
    2. Fundamentals of cooking processes
    3. Cooking equipment

    Section 2 Baking and roasting operations
    4. Fundamentals of baking processes
    5. Fundamentals of roasting processes
    6. Baking and roasting ovens

    Section 3 Thawing operations
    7. Fundamentals of thawing processes
    8. Thawing equipment

    Section 4 Frying operations
    9. Fundamentals of frying processes
    10. Different types of fryers

Product details

  • No. of pages: 342
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: November 1, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128186183

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

Ratings and Reviews

Write a review

There are currently no reviews for "High-Temperature Processing of Food Products"