Non-thermal Food Processing Operations

Unit Operations and Processing Equipment in the Food Industry

Häftad, Engelska, 2022

3 239 kr

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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.

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

Produktinformation

Utgivningsdatum2022-11-08
Mått152 x 229 x 27 mm
Vikt810 g
FormatHäftad
SpråkEngelska
Antal sidor520
FörlagElsevier Science
ISBN9780128187173

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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.Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.

1. Introduction to non-thermal food processesSection 1-Ozonation operations2. Principles of ozonation and its equipment3. Application of ozonation in the food industrySection 2-Plasma processing operations4. Principles of Plasma Processing and Its Equipment5. Application of Plasma processing in the food industrySection 3-Irradiation operations 6. Principles of irradiation and its equipment7. Application of irradiation in the food industrySection 4-Pulsed electric fields processing operations8. Application of pulsed electric field processing in the food industrySection 5-High pressure processing operations 9. Principles of high pressure processing and its equipment10. Application of high pressure processing in ensuring the food safety11. Application of high pressure processing in freezing and thawing processesSection 6-Radio frequency processing operations 12. Principles of ultraviolet processing and its equipment and applicationSonication operations13. Principles of sonication and its equipment in the food industry 14. Application of sonication in the food industry