Mass Transfer Operations 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 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.” Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.

1. Principles of mass transfer

Section 1- Different mass transfer processes
2. Crystallization
3. Distillation
4. Adsorption and ionic exchange
5. Gas absorption

Section 2- Application of mass transfer operations in the food industry
6. Application of crystallization in sugar industry
7. Application of crystallization in salt production
8. Application of distillation in essential oil and flavoring production
9. Application of distillation in alcoholic beverage production
10. Application of distillation in edible oil deodorization
11. Application of ionic exchange in desalination and conditioning of water
12. Application of gas absorption in edible oil industry Application of gas absorption in carbonated beverages