Modeling of Unit Operations in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

1 Edición - 1 de noviembre de 2026
Última edición
Editores: Seid Mahdi Jafari, Nantawan Therdthai
Idioma: Inglés

Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques n… Leer más

Descripción

Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.

All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.

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 food processing operations and equipment.

Puntos claves

Brings novel applications of modelling operations in food industries
Helps to improve the quality and safety of food products with modelling processes
Explores different alternatives in food processing through modelling processes and operations

De interès para

Technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology

Índice

Section 1. Principles of Process modeling and optimization

1. Introduction to mathematic modeling in food processes
Nantawan Therdthai and Seid Mahdi Jafari

Section 2. Modeling of heat transfer and thermal food processes

2. Mathematical Modeling of Natural Convective Phenomena Occurring During Thermal Sterilization of Non-Newtonian Fluids
Kannan Aravamudan

3. Modeling of baking, and roasting processes
Emmanuel Purlis and Sandro Goñi

4. Modeling of frying processes
Jorge Grasa, Begoña Calvo Calzada, Miguel A. Martínez, Elena Hernández-Alhambra, Paula Guiu, María Luisa Salvador and Ana Ferrer-Mairal

Section 3. Modeling of non-thermal food processes

5. Modeling of microwave and radio frequency processes
Samira Beikzadeh and Seid Mahdi Jafari

6. Modeling of high-pressure processes
Laura Otero

7. Modeling of drying processes
Kyuya Nakagawa

Section 4. Modeling of mass transfer food processes

8. Modeling of food evaporation processes
Christian O. Díaz-Ovalle

9. Modeling of food extraction processes
Miguel A Prieto

10. Modeling of membrane separation processes
Özgür Tarhan, Osvaldo H. Campanella and Özlem Duvarcı

Section 5. Modeling of other food processes

11. Advancements in Modelling Microbial Inactivation in Plant-Based Liquid Products Using Emerging Non-Thermal Technologies
Arícia Possas, Kimon Andreas Karatzas, Dolores Rodrigo and Claudia Siemer

12. Modeling of mechanical food processes
Mohammad Yousefi, Reza Abedi-Firoozjah, Hananeh Yazdanbakhsh and Farinaz Esmi

Detalles del producto

Edición: 1
Última edición
Publicado: 1 de noviembre de 2026
Idioma: Inglés

Sobre los editores

Seid Mahdi Jafari

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a

full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).

He has published more than 850 papers in International Journals (h-index=124

in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)

- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology

- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)

- A top reviewer in the field of agricultural and biological sciences by Publons.

Afiliaciones y experiencia

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

Nantawan Therdthai

Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.