Description
Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
Coordinator: Jafari Seid Mahdi
Language: EnglishSubject for Engineering Principles of Unit Operations in Food Processing:
498 p. · 21.4x27.6 cm · Paperback
Description
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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
: food engineers, undergraduate and graduate students in Food Science and Technology, and also, for technologists, researchers, and all the people concerned with food processing operations
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).
- 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