Emerging Thermal Processes in the Food Industry

Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com”.

1. Introduction to emerging thermal food processes

Section 1: Infrared processing operations
2. Principles of infrared processing
3. Infrared processing equipment
4. Application of infrared processing in the food industry

Section 2: Microwave processing operations
5. Principles of microwave heating
6. Microwave heating equipment
7. Application of microwave processing in the food industry

Section 3: Ohmic heating operations
8. Principles of Ohmic heating
9. Ohmic heating equipment
10. Application of Ohmic heating in the food industry

Section 4: Radiofrequency (RF) processing operations
11. Principles of RF processing
12. RF processing equipment
13. Application of RF processing in the food industry