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Elsevier

Mass Transfer Operations in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

  • 1st Edition - October 22, 2024
  • Latest edition
  • Editors: Seid Mahdi Jafari, Narjes Malekjani
  • Language: English

Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations an… Read more

Description

Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer 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.

Key features

  • Thoroughly explores novel applications of mass transfer unit operations in the food industries
  • Includes different types of mass transfer processes, such as crystallization, distillation, gas adsorption, and ionic exchange
  • Covers optimization techniques to helps readers attain high quality food

Readership

Technologists, researchers, investors, government officials, and all the people concerned with food processing operations, Undergraduate and graduate students in Food Science and Technology, used as a reference for Mechanical, Electrical, Chemical, and 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

Table of contents

1. Principles of mass transfer

Section 1- Different mass transfer processes

2. Crystallization

3. Distillation

4. Adsorption and ionic exchange

5. Gas absorption

Section 2- Application of mass transfer operations in the food industry

6. Application of crystallization in sugar industry

7. Application of crystallization in salt production

8. Application of distillation in essential oil and flavoring production

9. Application of distillation in alcoholic beverage production

10. Application of distillation in edible oil deodorization

11. Application of ionic exchange in desalination and conditioning of water

12. Application of gas absorption in edible oil industry Application of gas absorption in carbonated beverages

Product details

  • Edition: 1
  • Latest edition
  • Published: October 29, 2024
  • Language: English

About the editors

SJ

Seid Mahdi Jafari

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.

Affiliations and expertise
Associate Professor, 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

NM

Narjes Malekjani

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.
Affiliations and expertise
Otto von Guericke University Magdeburg, Magdeburg , Germany

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