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Non-thermal Food Processing Operations
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - November 3, 2022
- Editors: Seid Mahdi Jafari, Nantawan Therdthai
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 1 7 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 1 8 - 0
Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment ne… Read more
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Request a sales quoteNon-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations”, “Irradiation operations”, “Pulsed electric fields processing operations”, “High pressure processing operations”, and “Radio frequency processing operations”, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed 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 and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.
- Thoroughly explores new opportunities in food processing through non-thermal processes
- Helps readers better understand equipment in non-thermal unit operations
- Clarifies different non-thermal processing facilities and equipment for various types of food products
1. Introduction to non-thermal food processes
Section 1-Ozonation operations
2. Principles of ozonation and its equipment
3. Application of ozonation in the food industry
Section 2-Plasma processing operations
4. Principles of Plasma Processing and Its Equipment
5. Application of Plasma processing in the food industry
Section 3-Irradiation operations
6. Principles of irradiation and its equipment
7. Application of irradiation in the food industry
Section 4-Pulsed electric fields processing operations
8. Application of pulsed electric field processing in the food industry
Section 5-High pressure processing operations
9. Principles of high pressure processing and its equipment
10. Application of high pressure processing in ensuring the food safety
11. Application of high pressure processing in freezing and thawing processes
Section 6-Radio frequency processing operations
12. Principles of ultraviolet processing and its equipment and application
Sonication operations
13. Principles of sonication and its equipment in the food industry
14. Application of sonication in the food industry
- No. of pages: 520
- Language: English
- Edition: 1
- Published: November 3, 2022
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128187173
- eBook ISBN: 9780128187180
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, IranNT
Nantawan Therdthai
Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.
Affiliations and expertise
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandRead Non-thermal Food Processing Operations on ScienceDirect