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Engineering Principles of Unit Operations in Food Processing Unit Operations and Processing Equipment in the Food Industry

Jafari Seid Mahdi
Heftet / 2021 / Engelsk

Product details

ISBN
9780128184738
Published
2021-06-24
Publisher
Elsevier Science Publishing Co Inc
Weight
1360 gr
Height
276 mm
Width
216 mm
Age
P, 06
Language
Product language
Engelsk
Format
Product format
Heftet
Number of pages
498

Edited by
Jafari Seid Mahdi

Biographical note

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

Engineering Principles of Unit Operations in Food Processing Unit Operations and Processing Equipment in the Food Industry

Jafari Seid Mahdi
Heftet / 2021 / Engelsk
Jafari Seid Mahdi
Heftet / 2021 / Engelsk
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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.
Read more
1. Introduction to unit operations and process description Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials Section 3 Heat and mass transfer in food engineering 9. Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics
Read more
Provides a basic understanding of fundamental engineering principles for non-engineering experts working in food processing
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
Read more

Related products

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.
Read more
1. Introduction to unit operations and process description Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials Section 3 Heat and mass transfer in food engineering 9. Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics
Read more
Provides a basic understanding of fundamental engineering principles for non-engineering experts working in food processing
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
Read more

Product details

ISBN
9780128184738
Published
2021-06-24
Publisher
Elsevier Science Publishing Co Inc
Weight
1360 gr
Height
276 mm
Width
216 mm
Age
P, 06
Language
Product language
Engelsk
Format
Product format
Heftet
Number of pages
498

Edited by
Jafari Seid Mahdi

Biographical note

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

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