Mass Transfer Operations in the Food Industry

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2024
ISBN: 978-0-12-819536-9
Verlag: Elsevier Science

Buch, Englisch, 364 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 590 g

Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer 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 particular food processing operations and equipment.

Autoren/Hrsg.

Jafari, Seid Mahdi

Malekjani, Narjes

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Malekjani, Narjes
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.