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Elsevier

Extraction Processes in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

  • 1 Edición - 19 de octubre de 2023
  • Última edición
  • Editores: Seid Mahdi Jafari, Sahar Akhavan-Mahdavi
  • Idioma: Inglés

Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipm… Leer más

Descripción

Extraction 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 extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.

Puntos claves

  • Thoroughly explores novel applications of extraction unit operations in food industries
  • Helps readers improve the quality and safety of food ingredients using optimum extraction processes
  • Brings different alternatives for extraction operations

De interès para

Technologists, researchers, investors, government officials, and all the people concerned with food processing operations, Undergraduate and graduate students in Food Science and Technology, Mechanical, Electrical, Chemical, and 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

Índice

1. Principles of extraction processesSection 1 - Different extraction equipment and technologies2. Solid-liquid extraction (leaching)3. Liquid- liquid extraction4. Supercritical fluid extraction5. Conventional extraction vs modern extraction techniquesSection 2 - Application of extraction in the food industry6. Extraction of oil from oilseeds7. Extraction of sugar from sugar beet and cane sugar8. Extraction of fruit juices9. Extraction of coffee and tea10. Extraction of essential oils11. Extraction of natural food ingredientsSection 3 - Design, control and efficiency of extraction systems12. Design and simulation of extraction systems

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 19 de octubre de 2023
  • Idioma: Inglés

Sobre los editores

SJ

Seid Mahdi Jafari

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.

Afiliaciones y experiencia
Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

SA

Sahar Akhavan-Mahdavi

Sahar Akhavan-Mahdavi received her PhD in food technology from the Gorgan University of Agriculture and Natural Resources in Iran. She has published many articles in a wide range of highly recognized international journals and conferences. Sahar's current research interests include nanoparticles and nanodelivery of bioactive and nutraceuticals.
Afiliaciones y experiencia
Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran

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