Biological Processes in the Food Industry

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2026
ISBN: 978-0-12-819533-8
Verlag: Elsevier Science

Buch, Englisch, 584 Seiten, Format (B × H): 153 mm x 229 mm, Gewicht: 816 g

Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. 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.

Autoren/Hrsg.

Jafari, Seid Mahdi

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1- Basics of food biological processes
1. Introduction to biological food processes
2. Design of bioreactors and factors affecting their efficiency

Section 2- Biological processing operations
3. Instrumentation and control of biological processes
4. Upstream processing
5. Downstream processing

Section 3- Application of biological processes in the food industry
6. Production of enzymes
7. Production of vitamins
8. Production of microbial proteins
9. Bioproduction of short- and medium-chain fatty acids with bioactive properties
10. Production of organic acids
11. Production of pigments
12. Production of vinegar
13. Production of xanthan
14. Production of baker’s yeast

Über Autor(innen)

Jafari, Seid Mahdi
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.