Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry

Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry
by: Seid Mahdi Jafari (Author),Hadis Rostamabadi PhD(Author)
Publisher: Woodhead Publishing
Edition: 1st
Publication Date: 2024/4/19
Language: English
Print Length: 418 pages
ISBN-10: 0128187336
ISBN-13: 9780128187333
Book Description
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment 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 working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.Thoroughly explores novel applications of low-temperature unit operations in food industriesBrings innovative freezing technologiesClarifies phase change of water, freezing processes, mass and heat transfer phenomena
About the Author
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment 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 working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.Thoroughly explores novel applications of low-temperature unit operations in food industriesBrings innovative freezing technologiesClarifies phase change of water, freezing processes, mass and heat transfer phenomena Read more