LOW TEMPERATURE PROCESSING OF FOOD PRODUCTS UNIT OPERATIONS AND PROCESSING EQUIPMENT IN THE FOOD INDUSTRY (PB 2024)

JAFARI S.M.

ISBN 10: 0128187336 / ISBN 13: 9780128187333

Editore: ELSEVIER (NP), 2024

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Riassunto:

Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems?, “Application of freezing in the food industry?, and “Design, control and efficiency of freezers?, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment 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 working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Informazioni sugli autori:

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a

full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).

He has published more than 850 papers in International Journals (h-index=124

in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)

- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology

- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)

- A top reviewer in the field of agricultural and biological sciences by Publons.

Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of “Unit Operations and Processing Equipment in the Food Industry” book, which is going to be published by Elsevier.

Dati bibliografici

Titolo: LOW TEMPERATURE PROCESSING OF FOOD PRODUCTS ...
Casa editrice: ELSEVIER (NP)
Data di pubblicazione: 2024
Legatura: Brossura
Condizione: New
Edizione: Edizione Internazionale