Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the…mehr
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment.
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.
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Inhaltsangabe
Section 1: An overview of thermal food processing 1. Introduction to thermal food processes 2. Thermal food process calculations 3. Design and simulation of heat exchangers
Section 2: Heat exchangers in the food processing industry 4. Plate heat exchangers 5. Tubular heat exchangers 6. Shell and tube heat exchangers 7. Direct heat exchangers 8. Other heat exchangers
Section 3: Different thermal processing operations in the food industry 9. Blanching 10. Exhausting 11. Pasteurization 12. Sterilization
Section 4: Application of heat exchangers in the food industry 13. Heat exchangers in the dairy industry 14. Heat exchangers in the fruit juice industry 15. Heat exchangers in the beverages and sugar industry 16. Heat exchangers in the canneries
Section 1: An overview of thermal food processing 1. Introduction to thermal food processes 2. Thermal food process calculations 3. Design and simulation of heat exchangers
Section 2: Heat exchangers in the food processing industry 4. Plate heat exchangers 5. Tubular heat exchangers 6. Shell and tube heat exchangers 7. Direct heat exchangers 8. Other heat exchangers
Section 3: Different thermal processing operations in the food industry 9. Blanching 10. Exhausting 11. Pasteurization 12. Sterilization
Section 4: Application of heat exchangers in the food industry 13. Heat exchangers in the dairy industry 14. Heat exchangers in the fruit juice industry 15. Heat exchangers in the beverages and sugar industry 16. Heat exchangers in the canneries
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