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Evaporation Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry Seid Mahdi Jafari
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Evaporation Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
Seid Mahdi Jafari
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories.
Divided in four sections, "Evaporation basics," "Different types of evaporators," "Application of evaporators in the food industry" and "Design, control and efficiency of evaporators," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.
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480 pages, Approx. 100 illustrations; Illustrations, unspecified
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 7 de marzo de 2024 |
| ISBN13 | 9780128187647 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 400 |
| Dimensiones | 228 × 152 × 21 mm · 530 g |
| Lengua | Inglés |
| Editor | Guven, Esra Capanoglu, Ph.d. (Istanbul Technical University (Itu), Department of Food Engineering, Turkey) |
| Editor | Jafari, Seid Mahdi (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) |
| Editor | Karaca, Asli Can (Associate Professor, Department of Food Engineering at Istanbul Technical University, Turkey) |
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