Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

ISBN-13: 9780128185728 / Angielski / Miękka / 2021 / 410 str.

Seid Mahdi Jafari

Spis treści

1. Introduction to postharvest and postmortem technology

Section I. Primary operations in postharvest processing 2. Cleaning 3. Sorting 4. Grading 5. Peeling

Section II. Disintegration of raw agricultural crops 6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming) 7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting)

Section III. Postmortem processing operations 8. Processing and preparation of red meat carcasses 9. Processing and preparation of slaughtered poultry 10. Processing and preparation of fish

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).