Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Low-Temperature Processing of Food Products Publisher



Jafari SM1 ; Rostamabadi H2
Authors
Show Affiliations
Authors Affiliations
  1. 1. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  2. 2. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry Published:2024


Abstract

Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature 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. © 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.
Related Docs
1. Fundamentals of Freezing Processes, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
2. Spray Freezing and Single/Double-Contact Freezing Systems, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
Experts (# of related papers)
Hadis Rostamabadi (2)