Non-thermal Food Processing Operations

Non-thermal Food Processing Operations

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 1, 2022

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  • Author: Seid Jafari
  • Paperback ISBN: 9780128187173

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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 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.

Key Features

  • 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


Technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology

Table of Contents

  • 1. Introduction to non-thermal food processes

    Section 1. Ozonation operations
    2. Principles of ozonation
    3. Ozonation equipment
    4. Application of ozonation in the food industry

    Section 2. Plasma processing operations
    5. Principles of plasma processing
    6. Plasma processing equipment
    7. Application of plasma processing in the food industry

    Section 3. Irradiation operations
    8. Principles of irradiation
    9. Irradiation equipment
    10. Application of irradiation in the food industry

    Section 4. Pulsed electric fields processing operations
    11. Principles of pulsed electric fields processing
    12. Pulsed electric fields processing equipment
    13. Application of pulsed electric field processing in the food industry

    Section 5. High pressure processing operations
    14. Principles of high pressure processing
    15. High pressure processing equipment
    16. Application of high pressure processing in ensuring the food safety
    17. Application of high pressure processing in freezing and thawing processes

    Section 6. Radio frequency processing operations
    18. Principles of radio frequency processing
    19. Radio frequency processing equipment
    20. Application of radio frequency processing in the food industry

Product details

  • No. of pages: 480
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: November 1, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128187173

About the Author

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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