Evaporation Technology in Food Processing (eBook, ePUB)

Unit Operations and Processing Equipment in the Food Industry
Redaktion: Jafari, Seid Mahdi; Karaca, Asli Can; Guven, Esra Capanoglu

• Format: ePub

Produktbeschreibung

Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories.

Divided in four sections, "Evaporation basics," "Different types of evaporators,¿ "Application of evaporators in the food industry¿ and "Design, control and efficiency of evaporators,¿ all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.

• Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam
• Brings new opportunities in food processing through innovative evaporation processes
• Covers the design, control and efficiency of evaporators

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 480
• Erscheinungstermin: 29. Februar 2024
• Englisch
• ISBN-13: 9780128187654
• Artikelnr.: 70085176

Autorenporträt

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).

Inhaltsangabe

Section 1-Evaporation basics
1. Introduction to evaporation technology for the food industry
2. Elements of an evaporation system for concentration of foods
Section 2-Different types of evaporators
3. Single effect evaporators
4. Multiple effect evaporators
5. Vapor recompression systems for food processing evaporators
Section 3-Application of evaporators in the food industry
6. Evaporation in the fruit juice industry
7. Evaporation in the dairy industry
8. Evaporation in the sugar industry
9. Evaporation in the edible oil industry
10. Evaporation in the tomato paste industry
Section 4-Design, control and efficiency of evaporators
11. Design, modeling and simulation of evaporators for the food industry
12. Different parameters affecting the efficiency of evaporators in the
food industry
13. Recent Trends in Evaporation Techniques