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Drying Technology in Food Processing Unit Operations and Processing Equipment in the Food Industry

Jafari Seid Mahdi Malekjani, Narjes
Heftet / 2023 / Engelsk

Produktdetaljer

ISBN
9780128198957
Publisert
2023-05-12
Utgiver
Elsevier Science Publishing Co Inc
Vekt
1250 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
778

Redaktør
Jafari Seid Mahdi
Malekjani, Narjes

Biografisk notat

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. Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.

Drying Technology in Food Processing Unit Operations and Processing Equipment in the Food Industry

Jafari Seid Mahdi Malekjani, Narjes
Heftet / 2023 / Engelsk
Jafari Seid Mahdi Malekjani, Narjes
Heftet / 2023 / Engelsk
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Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the 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 drying unit operations.
Les mer
Section 1. Drying basics 1. Introduction to drying technology 2. Elements of a drying system Section 2. Different dryers in the food industry 3. Tray dryers, belt dryers, and tunnel dryers 4. Roller or drum dryers and rotary dryers 5. Fluidized bed dryers 6. Spray dryers 7. Pneumatic dryers 8. Trough dryers and bin dryers 9. Freeze dryers and vacuum dryers 10. Osmotic drying 11. Solar drying 12. Infrared dryers 13. Microwave drying 14. Reflactance-Window drying 15. Superheated steam dryers Section 3. Application of drying in the food industry 16. Drying of cereal grains and beans 17. Drying of fruits and vegetables 18. Drying of tea, herbals and spices 19. Drying of potato and root products 20. Drying of meat, fish and seafood 21. Drying of pasta 22. Drying of dairy products 23. Drying of ready to eat food products Section 4. Design, control and efficiency of dryers 24. Design and simulation of dryers 25. Different parameters affecting the efficiency of dryers
Les mer
Provides a comprehensive reference for drying technology in food processing industries, along with a full description of drying equipment
Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
Les mer

Relaterte produkter

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the 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 drying unit operations.
Les mer
Section 1. Drying basics 1. Introduction to drying technology 2. Elements of a drying system Section 2. Different dryers in the food industry 3. Tray dryers, belt dryers, and tunnel dryers 4. Roller or drum dryers and rotary dryers 5. Fluidized bed dryers 6. Spray dryers 7. Pneumatic dryers 8. Trough dryers and bin dryers 9. Freeze dryers and vacuum dryers 10. Osmotic drying 11. Solar drying 12. Infrared dryers 13. Microwave drying 14. Reflactance-Window drying 15. Superheated steam dryers Section 3. Application of drying in the food industry 16. Drying of cereal grains and beans 17. Drying of fruits and vegetables 18. Drying of tea, herbals and spices 19. Drying of potato and root products 20. Drying of meat, fish and seafood 21. Drying of pasta 22. Drying of dairy products 23. Drying of ready to eat food products Section 4. Design, control and efficiency of dryers 24. Design and simulation of dryers 25. Different parameters affecting the efficiency of dryers
Les mer
Provides a comprehensive reference for drying technology in food processing industries, along with a full description of drying equipment
Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
Les mer

Produktdetaljer

ISBN
9780128198957
Publisert
2023-05-12
Utgiver
Elsevier Science Publishing Co Inc
Vekt
1250 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
778

Redaktør
Jafari Seid Mahdi
Malekjani, Narjes

Biografisk notat

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. Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.

Relaterte produkter