Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials

Unit Operations and Processing Equipment in the Food Industry

1st Edition - November 26, 2021

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  • Editor: Seid Jafari
  • Paperback ISBN: 9780128185728
  • eBook ISBN: 9780128197042

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Description

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

Key Features

  • Thoroughly explores novel applications of postharvest/postmortem operations in processing food products
  • Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats
  • Helps to improve the quality and safety of food products with postharvest/postmortem operations

Readership

Food engineers, undergraduate and graduate students in Food Science and Technology, and also, for technologists, researchers, and all the people concerned with food processing operations

Table of Contents

  • 1. Introduction to postharvest and postmortem technology

    Section I. Primary operations in postharvest processing
    2. Cleaning
    3. Sorting
    4. Grading
    5. Peeling

    Section II. Disintegration of raw agricultural crops
    6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming)
    7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting)

    Section III. Postmortem processing operations
    8. Processing and preparation of red meat carcasses
    9. Processing and preparation of slaughtered poultry
    10. Processing and preparation of fish

Product details

  • No. of pages: 406
  • Language: English
  • Copyright: © Woodhead Publishing 2021
  • Published: November 26, 2021
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128185728
  • eBook ISBN: 9780128197042

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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