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.
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Table of Contents
Section 1: Basics of low-temperature processing1. Fundamentals of chilling/cooling processes
2. Fundamentals of freezing processes
3. Elements of a low temperature processing system
Section 2: Different types of cooling and freezing systems
4. Refrigerators and cooling rooms
5. Still freezing in air 6. Air blast or forced air freezers
7. Single or double contact freezers
8. Spray freezers
9. Direct or indirect immersion freezers
Section 3: Application of freezing in the food industry
10. Freezing of fruits and vegetables
11. Freezing of meat, poultry and sea foods
12. Freezing of baked goods and prepared foods
Section 4: Design, control and efficiency of freezers
13. Design and simulation of freezing processes
14. Different parameters affecting the efficiency of freezers
Authors
Seid Mahdi Jafari 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.Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the 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, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
1. "Encapsulation of Nano-Emulsions by Spray Drying� published by LAP (Germany), 2009,
2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,
3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,
4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).
5 . "Nanoencapsulation in the Food Industry Series�. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.
and some book chapters such as:
� Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.
� Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.
Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Hadis Rostamabadi Isfahan University of Medical Sciences (IUMS). Iran. Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of "Unit Operations and Processing Equipment in the Food Industry� book, which is going to be published by Elsevier.
