High-Temperature Processing of Food Products
Woodhead Publishing (Verlag)
978-0-12-818618-3 (ISBN)
Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.
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 650 papers in international journals (h-index= 97 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. An overview of high-temperature food processes
Section 1 Cooking operations 2. Fundamentals of cooking processes 3. Cooking equipment
Section 2 Baking and roasting operations 4. Fundamentals of baking processes 5. Fundamentals of roasting processes 6. Baking and roasting ovens
Section 3 Thawing operations 7. Fundamentals of thawing processes 8. Thawing equipment
Section 4 Frying operations 9. Fundamentals of frying processes 10. Different types of fryers
Erscheinungsdatum | 25.11.2022 |
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Zusatzinfo | Approx. 100 illustrations; Illustrations, unspecified |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 450 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-818618-6 / 0128186186 |
ISBN-13 | 978-0-12-818618-3 / 9780128186183 |
Zustand | Neuware |
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