Biological Processes in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

Seid Mahdi Jafari, Alireza Sadeghi (Herausgeber)

Buch | Softcover

480 Seiten

2026
Woodhead Publishing (Verlag)
978-0-12-819533-8 (ISBN)

Infos

Biological Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry 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, and biofuels. 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 particular food processing operations and equipment.

Autor

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the 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, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. 1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009, 2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017, 3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017, 4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements). 5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021. and some book chapters such as: · Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0. · Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier. Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Inhalt

SECTION 1: Basics of food biological processes
1. Introduction to biological food processes
2. Design of bioreactors and fermenters

SECTION 2: Different factors affecting the efficiency of bioreactors
3. Biological processing operations
4. Upstream processing

SECTION 3: Downstream processing
5. Application of biological processes in the food industry
6. Production of enzymes
7. Production of vitamins
8. Production of microbial lipids and proteins
9. Production of biofuel
10. Production of acids (citric, lactic, glutamic, …) Production of pigments

Produkt-Details

• Erscheinungsdatum: 01.11.2023
• Reihe/Serie: Unit Operations and Processing Equipment in the Food Industry
• Sprache: englisch
• Maße: 152 x 229 mm
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-12-819533-9 / 0128195339
• ISBN-13: 978-0-12-819533-8 / 9780128195338
• Zustand: Neuware