Modeling of Unit Operations in the Food Industry

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2026
ISBN: 978-0-12-822180-8
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 480 Seiten, Format (B × H): 152 mm x 229 mm

Reihe: Unit Operations and Processing Equipment in the Food Industry

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.

Autoren/Hrsg.

Jafari, Seid Mahdi

Therdthai, Nantawan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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 Duvarci

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

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.

Therdthai, Nantawan
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.