Modeling of Unit Operations in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
Will be published approx. on 1. November 2026
Book
Paperback/Softback
480 pages
978-0-12-822180-8 (ISBN)
Description
Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.
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 food processing operations and equipment.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.
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 food processing operations and equipment.
More details
Series
Language
English
Place of publication
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 229 mm
Width: 152 mm
ISBN-13
978-0-12-822180-8 (9780128221808)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.
Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.
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.
Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.
Editor
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
Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Content
Section 1. Principles of Process modeling and optimization
1. Introduction to mathematic modeling in food processes
Nantawan Therdthai and Seid Mahdi Jafari
Section 2. Modeling of heat transfer and thermal food processes
2. Mathematical Modeling of Natural Convective Phenomena Occurring During Thermal Sterilization of Non-Newtonian Fluids
Kannan Aravamudan
3. Modeling of baking, and roasting processes
Emmanuel Purlis and Sandro Goni
4. Modeling of frying processes
Jorge Grasa, Begona Calvo Calzada, Miguel A. Martinez, Elena Hernandez-Alhambra, Paula Guiu, Maria Luisa Salvador and Ana Ferrer-Mairal
Section 3. Modeling of non-thermal food processes
5. Modeling of microwave and radio frequency processes
Samira Beikzadeh and Seid Mahdi Jafari
6. Modeling of high-pressure processes
Laura Otero
7. Modeling of drying processes
Kyuya Nakagawa
Section 4. Modeling of mass transfer food processes
8. Modeling of food evaporation processes
Christian O. Diaz-Ovalle
9. Modeling of food extraction processes
Miguel A Prieto
10. Modeling of membrane separation processes
OEzguer Tarhan, Osvaldo H. Campanella and OEzlem Duvarci
Section 5. Modeling of other food processes
11. Advancements in Modelling Microbial Inactivation in Plant-Based Liquid Products Using Emerging Non-Thermal Technologies
Aricia Possas, Kimon Andreas Karatzas, Dolores Rodrigo and Claudia Siemer
12. Modeling of mechanical food processes
Mohammad Yousefi, Reza Abedi-Firoozjah, Hananeh Yazdanbakhsh and Farinaz Esmi
1. Introduction to mathematic modeling in food processes
Nantawan Therdthai and Seid Mahdi Jafari
Section 2. Modeling of heat transfer and thermal food processes
2. Mathematical Modeling of Natural Convective Phenomena Occurring During Thermal Sterilization of Non-Newtonian Fluids
Kannan Aravamudan
3. Modeling of baking, and roasting processes
Emmanuel Purlis and Sandro Goni
4. Modeling of frying processes
Jorge Grasa, Begona Calvo Calzada, Miguel A. Martinez, Elena Hernandez-Alhambra, Paula Guiu, Maria Luisa Salvador and Ana Ferrer-Mairal
Section 3. Modeling of non-thermal food processes
5. Modeling of microwave and radio frequency processes
Samira Beikzadeh and Seid Mahdi Jafari
6. Modeling of high-pressure processes
Laura Otero
7. Modeling of drying processes
Kyuya Nakagawa
Section 4. Modeling of mass transfer food processes
8. Modeling of food evaporation processes
Christian O. Diaz-Ovalle
9. Modeling of food extraction processes
Miguel A Prieto
10. Modeling of membrane separation processes
OEzguer Tarhan, Osvaldo H. Campanella and OEzlem Duvarci
Section 5. Modeling of other food processes
11. Advancements in Modelling Microbial Inactivation in Plant-Based Liquid Products Using Emerging Non-Thermal Technologies
Aricia Possas, Kimon Andreas Karatzas, Dolores Rodrigo and Claudia Siemer
12. Modeling of mechanical food processes
Mohammad Yousefi, Reza Abedi-Firoozjah, Hananeh Yazdanbakhsh and Farinaz Esmi