Postharvest and Postmortem Processing of Raw Food Materials

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2021
ISBN: 978-0-12-818572-8
Verlag: William Andrew Publishing

Buch, Englisch, 406 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 660 g

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.

Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

Autoren/Hrsg.

Jafari, Seid Mahdi

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to postharvest and postmortem technology

Section I. Primary operations in postharvest processing 2. Cleaning 3. Sorting 4. Grading 5. Peeling

Section II. Disintegration of raw agricultural crops 6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming) 7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting)

Section III. Postmortem processing operations 8. Processing and preparation of red meat carcasses 9. Processing and preparation of slaughtered poultry 10. Processing and preparation of fish

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.