High-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry

ISBN-13: 9780128186183 / Angielski / Miękka / 2022 / 342 str.

Jafari, Seid Mahdi

Spis treści

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

O autorze

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis.
In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world's highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).