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…mehr
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.
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
1. Introduction to non-thermal food processes
Section 1-Ozonation operations
2. Principles of ozonation and its equipment
3. Application of ozonation in the food industry
Section 2-Plasma processing operations
4. Principles of Plasma Processing and Its Equipment
5. Application of Plasma processing in the food industry
Section 3-Irradiation operations
6. Principles of irradiation and its equipment
7. Application of irradiation in the food industry
Section 4-Pulsed electric fields processing operations
8. Application of pulsed electric field processing in the food industry
Section 5-High pressure processing operations
9. Principles of high pressure processing and its equipment
10. Application of high pressure processing in ensuring the food safety
11. Application of high pressure processing in freezing and thawing processes
Section 6-Radio frequency processing operations
12. Principles of ultraviolet processing and its equipment and application
Sonication operations
13. Principles of sonication and its equipment in the food industry
14. Application of sonication in the food industry
