Engineering Principles of Unit Operations in Food Processing

Unit Operations and Processing Equipment in the Food Industry

Häftad, Engelska, 2021

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Brings new opportunities in the optimization of food processing operations
Thoroughly explores applications of food engineering to food processes
Focuses on unit operations from an engineering viewpoint

Produktinformation

Utgivningsdatum2021-06-24
Mått216 x 276 x 35 mm
Vikt1 360 g
FormatHäftad
SpråkEngelska
Antal sidor498
FörlagElsevier Science
ISBN9780128184738

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Tillverkningsteknik inom Naturvetenskap och teknik

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in 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.

1. Introduction to unit operations and process descriptionSection 1 Fundamentals of food process engineering2. Units and dimensions3. General mathematical and engineering principles4. Physical properties of food materials5. Thermodynamic properties of food materials6. Mass and energy balancesSection 2 Fluid mechanics and food rheology7. Fluid mechanics8. Rheological properties of food materialsSection 3 Heat and mass transfer in food engineering9. Conductive heat transfer10. Convective heat transfer11. Radiative heat transfer12. Fundamentals of mass transfer13. PsychrometrySection 4 Application of mathematics and statistical approaches in food engineering14. Modeling and optimization15. Reaction kinetics